毛细管电泳法测定不同体细胞数的原料乳的蛋白组成及含量

基金项目:

国家自然科学基金(31601443)。

详细信息

Analysis of the protein composition of raw milk with different somatic cell counts by capillary zone electrophoresis

1. School of Food and Chemical Engineering, Beijing Technology and Business University, Beijing 100048, China;
2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, China Agricultural University, Beijing 100083, China;
3. Key Laboratory of Functional Dairy, Beijing Laboratory for Food Quality and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China;
4. Hebei Engineering Research Center of Animal Product, Sanhe 065200, China

摘要: 为明确不同体细胞数(Somatic Cell Count,SCC)数量的原料乳蛋白质组成的变化规律。本研究首先建立了乳蛋白的毛细管电泳分析方法,并采集了不同SCC数量原料乳,分析其乳蛋白成分及含量的差异。结果表明,随着SCC数量的增加,原料乳中酪蛋白的占比显著降低(p<0.05),乳清蛋白比率相对增加;酪蛋白中β-酪蛋白B和β A1-酪蛋白的含量显著下降(p<0.05),水解为新的小片段。毛细管电泳技术能够更准确的分析原料乳蛋白质的组成及变化规律,有利于乳品企业在原料乳收购时进行更深一层的品质分析。
- 毛细管区带电泳 /
- 体细胞 /
- 原料乳检测
Abstract: To study the rules of different somatic cell count(SCC) acting on proten composition of raw milk.In this study,raw milk with different ranges of SSC were collected and the protein composition were measured by capillary zone electrophoresis. It was suggested that the proportion of casein decreased as the increasing of SSC (p<0.05), the content of whey protein increased relatively.Meanwhile,as SSC increased,the contents of β A1-casein and β-casein B decreased significantly(p<0.05).The study provided a method for protein analysis during raw milk purchase,which laid a theoretical basis for the later milk processing.
- capillary zone electrophoresis /
- somatic cell /
- analysis of raw milk