| 牛羊乳蛋白组分比较研究 |
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| 引用本文： | 宋宏新,张小苗,薛海燕.牛羊乳蛋白组分比较研究[J].中国酿造,2012,31(2):21-23. |
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| 作者姓名： | 宋宏新 张小苗 薛海燕 |
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| 作者单位： | 陕西科技大学 生命科学与工程学院,陕西 西安,710021 |
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| 摘 要： | 羊乳被国际营养学界誉为"奶中之王",逐渐被人们列为日常生活的营养保健佳品。该文对羊乳和牛乳的蛋白组分(主要是酪蛋白和乳清蛋白)含量、氨基酸组成及变异体等方面的差异进行了综述,并且对两者酪蛋白胶束的差异进行了比较,为羊乳检验和加工提供理论依据。
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| 关 键 词： | 牛乳 羊乳 酪蛋白 乳清蛋白 酪蛋白胶束 |
The comparative studies of proteins of bovine and goat milk |
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| SONG Hongxin
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ZHANG Xiaomiao
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XUE Haiyan.The comparative studies of proteins of bovine and goat milk[J].China Brewing,2012,31(2):21-23. |
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| Authors: | SONG Hongxin ZHANG Xiaomiao XUE Haiyan |
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| Affiliation: | (College of Life Science and Engineering, Shaanxi University of Science and Technology, Xi ＂an 710021, China) |
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| Abstract: | Goat milk, which hailed as ＂The king of milk＂ by international nutrition academic, has been gradually accepted as daily life＇s nutritional supplements by people. This paper reviewed the differences of composition of protein （mainly the caseins and whey proteins）, composition of.amino acids and variants between proteins of goat milk and bovine milk, and the differences of casein miceUe, as well, which provides a theoretical basis for the testing and processing of goat milk. |
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| Keywords: | bovine milk goat milk casein whey protein casein micelle |
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