摘要
比较了T+B法和TBD法测定乳粉真蛋白含量的差异,研究了6类NPN、脂肪和乳糖对乳粉真蛋白测定结果的影响。结果表明,T+B法与TBD法测定乳粉真蛋白含量,两种测定方法不存在显著性的差异;两种方法均可以排除非蛋白氮对乳粉真蛋白测定结果的影响;脂肪和乳糖两种非氮物质对于B+D法测定结果的影响小于B法;可以分别经过四氯化碳和三氯乙酸处理,减少脂肪和乳糖对乳粉真蛋白测定结果的影响。
Comparing with the T＋B method and TBD method to determine the content of milk protein.Studying on six non-protein nitrogens,fit and lactose effected on the two methods.It is shown from the results that the T＋B method and TBD menthod don＇t exist significant diversity,they can excluding NPNs effected on measuring protein content.Comparing with B method,B＋D method have less effection by fat and lactose.Treat with carbon tetrachloride and trich/oroacetic acid can decreaseing the effect of fat and lactose in measuremg protein.
出处
《中国乳品工业》
CAS
北大核心
2009年第8期55-58,共4页
China Dairy Industry
基金
"863"生鲜农产品质量安全可追溯系统研究与示范(20060110Z2005)
科技部星火计划项目(2007EA600004)
