食品工业科技2012，Vol.33Issue(8)：108-111,127,5.
毛细管电泳法对乳及乳制品中乳源蛋白的研究
Study on milk proteins in milk and milk products by capillary electrophoresis
摘要
Abstract
The contents of milk protein were determined by capillary electrophoresis in raw milk, fresh milk in market,pasteurized milk from different plants, ultra-high temperature（UHT） milk from different plants and fields, sterilized flavor milk, lactic acid beverage, reconstituted milk, sour milk and milk powder .The proteins of α- La, β-Lg,α-CN,β-CN and k-CN were separated and analyzed by using poiyvinyi alcohol coated capillary column and citric acid buffer solution with running voltage of 20kV and UV detection at 214nm.The results showed that the contents of five proteins decreased systematically in raw milk（fresh milk, pasteurized milk）, UHT milk, sour milk, sterilized flavor milk, lactic acid beverage and reconstituted milk. And the contents of proteins in UHT milk decreased with the increase of their shelf life,the contents of proteins was changed with appropriate population. The contents of proteins in milk and milk products were related with their existing form, producing area and processing technology.关键词
高效毛细管电泳/牛奶/乳制品/蛋白Key words
high performance capillary electrophoresis(HPCE)/milk/milk products/protein分类
轻工纺织引用本文复制引用
田兰,马晓丽,陈春丽,孟磊,李新霞..毛细管电泳法对乳及乳制品中乳源蛋白的研究[J].食品工业科技,2012,33(8):108-111,127,5.基金项目
新疆维吾尔自治区高校科研计划青年教师启动基金（XJMEDU20082008S39）. （）
