共查询到19条相似文献,搜索用时 93 毫秒
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利用三种模拟生产加热处理,来研究鲜牛乳和复原乳蛋白多态性变化。通过调控pH和加热温度,发现鲜牛乳和复原乳中α-乳白蛋白、β-乳球蛋白、非沉淀酪蛋白和蛋白胶束的粒径大小均变化差异显著。 相似文献
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综述了乳蛋白基因多态性和检测方法以及其对乳品加工及人类营养影响的研究进展。酪蛋白的基因型较多,除了基因差异外,还有磷酸化水平与糖基化程度等其他影响因素。乳清蛋白部分,β-乳球蛋白(-βLG)的基因型较多,而α-乳白蛋白(-αLA)的基因型较少。乳蛋白基因多态性可从蛋白水平和基因水平两方面进行检测。乳蛋白基因型会显著影响乳的加工特性,包括热稳定性、凝乳性能及干酪的产率和品质。乳蛋白基因与人类营养息息相关,随着分子技术的发展,基因多态性的应用会更广,需进一步的研究来更好地描述多态性与乳品加工及营养之间的关系。 相似文献
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本文综述了近年来有关牛乳凝固特性的研究进展,重点针对影响牛乳凝固能力的遗传和非遗传因素的研究进展进行了分析论述,包括不同来源牛乳的凝固特性、乳蛋白组分和工艺条件等对牛乳凝固能力的影响。旨在厘清影响牛乳凝固能力的主要因素。 相似文献
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采用高效液相色谱法检测牛乳中6种主要乳蛋白的多态性。奶样来自102头泌乳中国荷斯坦奶牛。研究发现,酪蛋白中αs2-酪蛋白存在A型和B型两种类型,β-酪蛋白存在A1,A2,B,C和F5种类型,κ-酪蛋白存在A/E型和B型两种类型,而αs1-酪蛋白仅有1种,未发现其多态性;乳清蛋白中,β-乳球蛋白存在多态性,有A,B和C3种类型,但未发现α-乳白蛋白的多态性。研究结果表明,在本试验条件下,中国荷斯坦奶牛乳中除αs1-酪蛋白和α-乳白蛋白外,αs2-酪蛋白、β-酪蛋白、κ-酪蛋白以及β-乳球蛋白均存在多态性,以β-酪蛋白类型最多。 相似文献
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牛乳体细胞数与乳蛋白含量相关性的研究 总被引:1,自引:1,他引:1
对呼和浩特郊区一牧场30头荷斯坦乳牛进行6个月单个采样,共得427个有效样本,检测乳样中体细胞数、酪蛋白(包括α-酪蛋白、β-酪蛋白、κ-酪蛋白)、乳清蛋白、总蛋白、游离氨基氮、酪蛋白/总蛋白和乳清蛋白/总蛋白。结果表明,乳中总蛋白、游离氨基氮含量及乳清蛋白/总蛋白与SCC呈显著正相关;酪蛋白/总蛋白与SCC呈显著负相关;乳清蛋白含量与SCC呈极显著正相关。酪蛋白、α-酪蛋白/酪蛋白、β-酪蛋白/酪蛋白、κ-酪蛋白/酪蛋白与SCC的相关性不显著。酪蛋白含量与总蛋白含量呈极显著的正相关,与游离氨基氮含量、乳清蛋白/总蛋白呈极显著的负相关。乳清蛋白含量与游离氨基氮、总蛋白含量呈极显著正相关。 相似文献
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为改善豆乳酸奶制品,分别从体系层面、颗粒层面和分子层面研究不同类型的乳蛋白——乳清分离蛋白(whey protein isolate,WPI)、乳浓缩蛋白(milk protein concentrate,MPC)和酪蛋白酸钠(sodium caseinate,NaCas)对豆乳凝胶特性的影响及机理。结果表明:WPI(≥20%)、40% NaCas的加入可以有效增强豆乳凝胶强度,其中WPI(≥20%)的作用最为显著。低替代比例的乳蛋白可以显著减小凝胶颗粒的粒径,而高比例的WPI会大幅度增大体系的凝胶颗粒。在微观结构方面,MPC的添加使得凝胶结构更为致密规则,NaCas的添加形成了细丝网状结构,而WPI的添加使得凝胶结构趋于不规则、致密。聚丙烯酰胺凝胶电泳及其光密度扫描结果显示,添加WPI(≤20%)可能会促进大豆7S蛋白的β亚基参与凝胶,而NaCas则会阻碍大豆11S蛋白碱性亚基的凝胶化。 相似文献
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焦磷酸测序法分析中国荷斯坦牛、娟姗牛及 水牛的乳蛋白基因多态性 总被引:1,自引:1,他引:0
目的 本研究旨在分析和比较中国荷斯坦牛、娟姗牛和水牛的乳蛋白基因多态性。方法 根据奶牛多态位点设计引物, 采用焦磷酸测序法分析乳蛋白基因多态性, 并采用高效液相色谱法进行验证。结果 荷斯坦牛和娟姗牛的乳蛋白(β-casein, κ-casein和β-lactoglobulin)均存在基因多态性, 而水牛仅在κ-casein上存在多态性且多态位点与另两种奶牛不同。结论 中国荷斯坦牛、娟姗牛和水牛的乳蛋白基因均存在多态性, 焦磷酸测序法能高通量、快速测定乳蛋白基因多态性。 相似文献
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Milk coagulation is the primary step in the development of most dairy products. Raw milk from individual cows and different breeds exhibit distinct coagulation capacities. This variation is largely influenced by milk protein genetic variants. The aim of the present study was to evaluate differences in coagulation properties between milk obtained from three cattle breeds/types found in Sri Lanka. A total of 90 milk samples (400 mL from each individual) were collected from two Sri Lankan cattle breeds/types (Thamankaduwa White/TW and Local/“Batu” cattle) and one European cattle breed (Friesian). Collected samples were subjected to enzymatic coagulation using commercial rennet source (Chymax®, Christian Hansen Standard, Denmark) and lactic acid bacteria (LAB) coagulation using a commercial starter culture(YFL 8 12,Christian Hansen Standard, Denmark) to determine milk coagulation properties. Different properties of milk coagulum such as yield, curd firmness, syneresis and rheological properties were evaluated. The biochemical composition (lactose, protein, fat, solid-non-fat) of milk samples were determined. Capillary Zone Electrophoresis (CZE) method was used to determine milk protein genetic variants. Experimental design was Nested Completely Randomized Design with three treatments. Milk coagulation time and curd firmness after enzymatic-coagulation were not significantly different (p>0.05) among the breeds. Coagulum yield was significantly higher (p<0.05) for the TW type than that of other breeds. Coagulum yield was negatively correlated with β-caseinA1 and α-lactalbumin in both enzymatic (-0.58) and LAB coagulation (-0.69). Coagulum yield was positively correlated (p<0.05) with β-casein B variant (0.70), protein (0.34) and lactose (0.36) contents. Meltability value was weakly and positively (p<0.05) correlated (0.34) with fat content of milk. Overall results indicate that there is a significant correlation between milk coagulation properties and milk protein genetic variants in three cattle breeds/types considered in the current study. TW type is the unique among studied breeds in terms of coagulation properties and milk protein genetic variants. 相似文献
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《Journal of dairy science》1986,69(7):1793-1798
Milk samples from 31 Holstein cows of different phenotypes for β-casein, κ-casein, and β-lactoglobulin were collected monthly over the entire lactation. These samples were analyzed for total solids, fat, protein, casein fractions, lactose, urea, citric acid, somatic cell count, and pH. Rennet clotting time, rate of firming, and curd firmness as measured by a Formagraph were not significantly influenced by phenotypes for β-casein and κ-casein. Phenotype AA for β-lactoglobulin gave the best clotting time (3.91 min) and firmness of curd (36.30 mm) when compared with AB and BB phenotypes. Relative percentages of the different caseins and α-lactalbumin affected significantly rate of firming and curd firmness at cutting. Amount of κ-casein in milk was the most significant factor that affected curd firmness with a coefficient of regression of 15.96. 相似文献
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文章通过实验,对牛奶蛋白纤维的基本性能进行了测试分析,结果表明牛奶蛋白纤维具有较好的吸湿性能和可纺性能,但耐热性较差。文章提出了牛奶蛋白纤维在纺纱、织造、染整工艺加工中的注意事项,并给出相应的解决方法。 相似文献
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Properties of Edible Films from Total Milk Protein 总被引:5,自引:0,他引:5
The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF-TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP. 相似文献