摘要
用反相高效液相色谱法(RP-HPLC)测定了5种原味发酵型酸奶中游离氨基酸含量,并用十二烷基硫酸钠-聚丙稀酰胺凝胶电泳(SDS-PAGE)分析了酸奶乳清蛋白组成。结果表明:被测酸奶中乳清蛋白含量的范围在5.66～10.45g/L,其主要成分为-α乳清蛋白、-β乳球蛋白及少量酪蛋白。用HPLC在酸奶中检测到17种氨基酸,总游离氨基酸质量浓度范围为285.90～1116.21mg/L,其中4个品牌酸奶中精氨酸(Arg)质量浓度最高,1个品牌酸奶中天冬氨酸(Asp)质量浓度最高。
Five brands of fermented yogurt were used to determine the total content of the whey proteins, and to analyze the composition and free amino acid content by HPLC. The result indicated that the total content of the water-soluble proteins including α-lactalbumin, β-lactoglobulin and casein ranged between 5.66 g/L and 10.45 g/L. A total of 17 kinds of free amino acid were identified, and the total content range of free amino acid of these yogurt sample was from 285.90 mg/L to 1116.21 mg/L. In addition, concentrations of arginine in 4 brands of yogurt samples tested were the highest, and the other brand yogurt samples were most abundant in aspartic acid.
出处
《中国乳品工业》
CAS
北大核心
2006年第6期20-22,39,共4页
China Dairy Industry
