摘要
以水牛奶为材料,利用native-PAGE和SDS-PAGE,通过不同温度和加热条件下总乳清蛋白和单体蛋白质量浓度的变化,研究水牛奶乳清蛋白的热稳定性。结果表明:水牛奶乳清蛋白在native-PAGE条件下只有β-LG一条条带,在SDS-PAGE条件下得到4条单体乳清蛋白条带;随着提取温度和时间的增加,水牛奶单体乳清蛋白和总乳清蛋白质量浓度均呈下降趋势,说明水牛奶乳清蛋白热稳定性较差;4种乳清单体蛋白中,α-LA的热稳定性最好,IG的热稳定性最差,热稳定性顺序为:α-LA>β-LG>BSA>IG。
The heat stability of buffalo nfilk whey proteins were investigated by means of the changes of total whey proteins and individual whey protein at different heat temperatures and times, using native-PAGE and SDS-PAGE, Results showed only β-LG was found by native-PAGE, but four whey protein bands were found by SDS-PAGE. Individual whey protein and total whey proteins contents were decreased when temperatures and times were increased, indicated buffalo whey proteins had poor heat stability. Among the four individual whey protein, α-LA exhibited the strongest heat-tolerance but IG was opposite. The heat stability order was： α-LA 〉β-LG 〉BSA〉IG.
出处
《中国乳品工业》
CAS
北大核心
2012年第11期4-6,54,共4页
China Dairy Industry
基金
云南省教育厅科学研究基金项目(2010Y342)
云南省现代农业奶牛产业技术体系项目--乳品加工与质量安全研究
关键词
水牛奶
乳清蛋白
热稳定性
电泳
buffalo milk
whey protein
heat stabiliW
electroptmresis
