牦牛乳与其他哺乳动物乳常规营养成分的比较分析

通过牦牛乳与其他哺乳动物(反刍动物、马属动物、骆驼和人)乳进行产奶量、泌乳期和常规营养成分(蛋白质、脂肪、乳糖、干物质、灰分、矿物质和维生素)的比较分析,得出奶牛的泌乳期最长,产奶量最高,乳中的常规营养成分含量存在种间差异,但呈现出一定的种属特性。反刍动物乳中蛋白质、脂肪、干物质和灰分含量较高,矿物元素和维生素含量丰富;骆驼乳中常规营养成分含量介于反刍动物乳与马属动物乳之间;马属动物乳中的乳糖含量较高;人乳中除乳糖成分外其余常规营养成分普遍低于其他哺乳动物乳。      

牦牛乳与其他哺乳动物乳功能性营养成分的比较分析

通过牦牛乳与其他哺乳动物乳（反刍动物、马属动物、骆驼和人）中蛋白质组成及含量、免疫活性物质组成及含量、氨基酸组成及含量和脂肪酸组成及含量的比较分析,得出牦牛乳中氨基酸、酪蛋白、免疫球蛋白的含量较高,是一种优质的、高营养的乳品。     

不同哺乳动物乳中主要营养成分比较的研究进展

通过对牛乳、水牛乳、绵羊乳、山羊乳、骆驼乳和人乳中的蛋白质、脂肪、乳糖、矿物质和维生素等主要营养成分进行比较,发现山羊乳总体营养成分接近于人乳,对婴幼儿有极高的营养价值;绵羊乳和水牛乳中干物质含量较高,有利于开发成乳粉类产品;骆驼乳中含有丰富的不饱和脂肪酸,应在功能食品开发方面加以重视。      

鳄鱼肉与其他肉类营养成分的比较分析

为了进一步挖掘鳄鱼肉的营养价值,以鳄鱼肉、猪肉、牛肉、鸡肉、羊肉、河虾肉和鲫鱼肉为研究对象,采用国家标准检测方法,分析和测定其含有的主要营养成分并进行营养评价.结果表明:与其他肉类相比,鳄鱼肉中磷含量最高;鳄鱼肉中钙含量显著高于其他畜禽肉(P<0.05),是一种优质补钙食品,鳄鱼肉中水溶性维生素含量最高,鲜味氨基酸含量...     

不同哺乳动物乳的营养成分及生物活性研究进展

乳中富含多种人体必需的营养成分,对机体的生长发育及免疫功能具有重要作用,是人们日常生活中必不可少的高频消费品。随着不同哺乳动物乳的活性组分及其营养功能被逐渐解析,骆驼乳、驴乳、马乳、羊乳等特色乳越来越受到消费者的青睐。本文总结并比较了不同哺乳动物来源（牛、羊、马、驴、骆驼）乳中的主要营养成分组成及含量,并对不同乳的生物活性功能进行阐述,为各类型乳制品的进一步开发应用和产业健康发展提供一定的科学依据。     

中甸牦牛、迪庆黄牛和犏牛的乳的主要营养成分比较

用Combi Foss FT+乳成分、体细胞联用仪测定放牧条件下的中甸牦牛、迪庆黄牛和犏牛的乳的主要营养成分,并与同期舍饲条件下的荷斯坦牛、西门塔尔牛和云岭牛的乳营养成分比较。结果显示:中甸牦牛、迪庆黄牛和犏牛的乳脂肪、乳蛋白质、乳糖和总固形物的质量分数分别为6.24%、4.95%、4.97%、20.11%,6.75%、4.52%、4.95%、19.91%和7.80%、4.60%、4.98%、20.85%,比较各乳营养成分含量差异不显著(P0.05);中甸牦牛、迪庆黄牛和犏牛的乳脂肪、乳蛋白质和总固形物的含量高于荷斯坦牛、西门塔尔牛和云岭牛的(P0.01);中甸牦牛、迪庆黄牛和犏牛的乳糖质量分数也分别比云岭牛的高0.65%、0.63%和0.66%(P0.01),与荷斯坦牛和西门塔尔牛的相近(P0.05);乳成分中的蛋白质含量与脂肪、总固形物含量,脂肪含量与总固形物含量之间均存在显著的正相关(P0.01)。表明在放牧或放牧+适当补饲条件下,高原型牛种的中甸牦牛、迪庆黄牛及其杂种犏牛的乳的营养价值高,是高品质的乳营养资源,具有开发高附加值的高原特色乳制品的前景。     

四种生鲜乳营养成分的比较分析

目的:对牛乳、山羊乳、水牛乳、骆驼乳四种生鲜乳的营养成分进行比较分析。方法:采集牛乳、山羊乳、骆驼乳、水牛乳各50份,按照国家标准测定四种生鲜乳中蛋白质、脂肪、18种氨基酸和10种脂肪酸含量,并对数据进行方差分析、主成分分析和判别分析。结果:不同哺乳动物来源生鲜乳的营养成分差异显著,具有各自的指纹特征,其判别分析的交叉检验正确判别率为99.5%。结论:上述营养成分含量可作为鉴别牛乳、山羊乳、骆驼乳、水牛乳的指纹信息指标。     

鲜马乳与发酵酸马乳常规营养成分的比较分析

研究旨在对比分析鲜马乳与发酵酸马乳常规营养成分的差异性,为马乳鲜乳与酸乳潜在营养价值的深入研究提供理论依据。随机选择伊犁昭苏县喀拉苏镇3个放牧草场饲养的36匹伊犁马母马为研究对象,其中牧户1家12匹,牧户2家10匹,牧户3家14匹。同时对3家牧户采集鲜马乳,并将部分样品进行传统发酵,采集发酵乳50 mL,编号后-20℃带回实验室分别测定常规乳成分。研究表明不同牧户间鲜马奶乳成分各不相同,发酵过后的酸马乳乳成分也各不相同。与鲜马乳相比,酸马乳中水分含量升高;有机物、有机物、灰分含量与pH值降低;蛋白质、钙和磷含量均无显著差异。随着发酵时间的增加,乳酸的含量呈上升趋势,pH值呈下降趋势。     

牦牛乳成分分析

与普通牛乳相比,牦牛乳中禽有更高含量的蛋白质、脂肪,是生产高级乳制品的优质原料;牦牛乳中含有各种人体所必需的氯矮酸,含有丰富的不饱和脂肪酸和功能性脂肪酸,含有丰富的维生素和矿物质,对人体健康非常有益。本篇综述针对于牦牛乳中的各种黍要的营养成分进行了具体的分析、归纳、总结,加深人们牦牛乳成分的认识,为后人对牦牛乳的研究奠定基础。     

牦牛配方肉粉的营养成分分析

对牦牛配方肉粉中的氨基酸、维生素、主要矿质元素以及常规营养成分进行了分析,采用公认的标准方法进行测定,并与黄牛肉进行了对比。结果表明,牦牛肉粉营养丰富,与黄牛肉粉相比,粗蛋白、氨基酸总量、矿物质元素锌、铜与钙、V E、V B1、V B2的含量均高于黄牛肉粉,其EAA/NEAA的比值超过WHO/FAO推荐的理想模式(EAA/NEAA=0.6)。     

Comparative analysis of whey proteins in yak milk from different breeds in China using a data-independent acquisition proteomics method

Yak milk is rich in essential milk proteins of nutritional and therapeutic value. In this study, whey proteins of milk from 3 yak breeds (Gannan, GN; Huanhu, HH; Maiwa, MW) in China were comprehensively identified and compared using a data-independent acquisition quantitative proteomics approach. A total of 632 proteins were identified in yak milk whey samples, in which immune-related proteins were abundant. Compared with other milks, more proteins were involved in oxidation-reduction process and with ATP binding. In addition, we identified 96, 155, and 164 differentially expressed proteins (DEP) for GN versus HH, GN versus MW, and HH versus MW, respectively. “Phagosome” and “complement and coagulation cascades” were the most significant pathways for DEP of GN versus HH and GN or HH versus MW yak milk based on the Kyoto Encyclopedia of Genes and Genomes pathway analysis. Protein-protein interaction network analysis showed that DEP for the 3 comparisons had significant biological interactions but were associated with different functions. The results provide useful information on yak milk from different breeds in China, and elucidate the biological functions of yak milk proteins.     

Comparison of the immunogenicity of yak milk and cow milk

This is a comparison of potential allergenicity in a mouse model. Balb/C mice were sensitized by intraperitoneal injections (administered in three doses) of skimmed milk, casein, and whey protein from cow or yak milk. After 4 weeks, the mice were challenged and killed, sera were collected, and the spleens removed for analysis. An enzyme-linked immunosorbent assay was used to determine the specific antibodies (IgG and IgE) and cytokine. The number of mice with diarrhea was higher in the cow milk protein-sensitized group than in the yak milk protein-sensitized group. Serum (IgG, IgE) antibodies and histamine levels were also higher in cow milk protein-sensitized mice. Cytokine production by spleen-derived T cells showed high levels of interleukin-4 and interleukin-5 production and low levels of interferon-γ in cow milk protein and yak milk protein-sensitized mice. Lymphocyte proliferation ratio induced by yak milk protein was lower than cow milk protein. All results indicated that Maiwa yak milk protein may less allergenic than cow milk protein in mice.     

Detection of cow milk adulteration in yak milk by ELISA

In the current study, a simple, sensitive, and specific ELISA assay using a high-affinity anti-bovine β-casein monoclonal antibody was developed for the rapid detection of cow milk in adulterated yak milk. The developed ELISA was highly specific and could be applied to detect bovine β-casein (10–8,000 μg/mL) and cow milk (1:1,300 to 1:2 dilution) in yak milk. Cross-reactivity was <1% when tested against yak milk. The linear range of adulterant concentration was 1 to 80% (vol/vol) and the minimum detection limit was 1% (vol/vol) cow milk in yak milk. Different treatments, including heating, acidification, and rennet addition, did not interfere with the assay. Moreover, the results were highly reproducible (coefficient of variation <10%) and we detected no significant differences between known and estimated values. Therefore, this assay is appropriate for the routine analysis of yak milk adulterated with cow milk.     

脂肪酸鉴定及其在牦牛乳、牦牛肉品质分析中的应用

利用气相色谱-质谱对不同来源的牦牛乳、犏牛乳和牦牛肉脂肪酸组成及含量进行检测,以功能性脂肪酸含量为指标对牦牛乳和牦牛肉的品质进行评价。结果表明:牦牛乳、犏牛乳和牦牛肉中分别鉴定出47、46、37种脂肪酸;不同月份、海拔的牦牛乳中BCFA含量和n-6/n-3比值整体差异极显著(P <0.001),对比发现8月份采自3 500 m夏季牧场的牦牛乳品质最优;犏牛乳中富含多种功能性脂肪酸,接近牦牛乳脂肪酸组成;两种饲养方式(放牧和舍饲育肥)牦牛肉中功能性脂肪酸含量和n-6/n-3比值差异显著,放牧牦牛肉中DHA、DPA、EPA、BCFA等功能性脂肪酸含量均显著高于舍饲育肥牦牛肉,相较于舍饲育肥牦牛,放牧牦牛的牦牛肉品质更佳。     

乳蛋白作为食品配料的价值与应用

通过对乳蛋白质体系的组成、结构、营养和物理化学性质的分析，阐述乳蛋白的价值以及富含优质蛋白的乳制品作为蛋白性配料的应用。同时介绍一些特殊乳蛋白如乳铁蛋白、免疫球蛋白等的市场前景。     

乳清蛋白粉营养成分分析研究

目的分析不同批次乳清蛋白粉蛋白、脂肪、乳糖、维生素、矿物质及其他功能性营养素的含量及波动情况。方法依照国标方法对乳清蛋白粉营养成分进行检测,并对检测数据进行汇总,分析不同批次间乳清蛋白粉营养素指标的波动范围及相对标准偏差。结果不同批次间乳清蛋白粉营养素波动不大,部分维生素(维生素B12、叶酸、泛酸、维生素C)、矿物质(锌、镁)、功能性营养成分(α-亚麻酸、胆碱、左旋肉碱)相对标准偏差在15%以上,波动较大。结论乳清蛋白粉营养成分含量整体比较稳定。     

Fermented milk obtained with kefir grains as an ingredient in breadmaking

The objectives of this research were to study the effect of the addition of lyophilised kefir milk to premixes for household production of bread and evaluate the quality attributes of them. Four lyophilised samples were obtained from the followings: skim milk, acidified skim milk, fermented skim milk and neutralised fermented skim milk. Breads were prepared with commercial wheat flour, lyophilised milk samples and yeast through a straight dough process. Quality was assessed through loaf volume, crumb porosity and moisture, crumb texture and crust colour. Changes in texture and starch recrystallisation by X‐ray diffractometry were determined after 1 and 3 days of storage at room temperature. Breads with acidified milks showed the highest specific volumes and crumbs with the best texture properties. Crystallinity in bread with fermented milks was higher than for skim milk sample. This would indicate that there would be a certain effect of the type of milk processing on the promotion of starch retrogradation.