| 黑龙江市售乳制品蛋白质质量评价 |
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| 引用本文： | 王丽颖,付莉,李志成,郭丽.黑龙江市售乳制品蛋白质质量评价[J].食品科学,2011(5). |
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| 作者姓名： | 王丽颖 付莉 李志成 郭丽 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院;大庆乳品厂有限责任公司;辽宁医学院食品科学与工程学院;绥化学院生物与食品工程系; |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD04A11); 西北农林科技大学科研专项(07ZR005) |
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| 摘 要： | 为评价黑龙江省市售乳制品中蛋白质的质量,采用凯氏定氮法和三氯乙酸沉淀法测定黑龙江市售不同厂家生产的全脂加糖乳粉、纯酸牛乳、配制型乳饮料和灭菌纯牛乳中的蛋白质和非蛋白氮含量,计算各乳制品的蛋白氮指数和非蛋白氮指数。结果表明,利用蛋白氮指数和非蛋白氮指数评价乳制品中蛋白质质量是可行的,并建立了4种乳制品的蛋白氮指数和非蛋白氮指数模型。黑龙江市售合格的全脂加糖乳粉、纯酸牛乳、配制型乳饮料和灭菌纯牛乳的蛋白氮指数范围分别为0.990～0.995、0.870～0.956、0.402～0.633和0.929～0.943,其非蛋白氮指数范围分别为0.005～0.010、0.084～0.130、0.367～0.598和0.069～0.071。总体来说,黑龙江市售乳制品蛋白质含量大多数符合国家标准规定,但部分乳制品的蛋白质质量有待提高。
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| 关 键 词： | 乳制品 蛋白质质量 评价 蛋白氮指数 非蛋白氮指数 |
Evaluation of Protein Quality of Commercially Available Milk Products in Heilongjiang |
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| WANG Li-ying,FU Li,LI Zhi-cheng,GUO Li.Evaluation of Protein Quality of Commercially Available Milk Products in Heilongjiang[J].Food Science,2011(5). |
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| Authors: | WANG Li-ying FU Li LI Zhi-cheng GUO Li |
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| Affiliation: | WANG Li-ying1,2,FU Li3,LI Zhi-cheng1,*,GUO Li4 (1.College of Food Science and Engineering,Northwest A&F University,Yangling 712100,China,2.Daqing Dairy Factory Co.Ltd.,Daqing 163311,3.Food Science and Engineering College,Liaoning Medical University,Jinzhou 121001,4.Department of Biology and Food Engineering,Suihua University,Suihua 152061,China) |
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| Abstract: | In order to evaluate the protein quality of milk products commercially available in Heilongjiang,protein and non-protein nitrogen contents in sweetened whole milk powder,yoghurt,milk beverage,and sterilized pure milk were determined by micro-Kjeldahl method and trichloroacetic acid precipitation method,respectively,and protein and non-protein nitrogen indexes were calculated.The results showed that it was feasible to evaluate protein quality of milk products based on protein and non-protein nitrogen indexes... |
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| Keywords: | milk product protein quality evaluation protein nitrogen index non-protein nitrogen index |
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