乳及乳制品中蛋白组分测定方法研究进展

乳蛋白是乳及乳制品中重要的组成成分,其含量和组成是影响营养、免疫等功能特性的重要因素.乳中蛋白组分复杂,不同组分含量差异大,随着乳蛋白功能特性研究的深入,快速准确测定乳蛋白组分的含量具有重要的意义和研究价值.本文对目前使用最多的酶联免疫法、毛细管电泳法、高效液相色谱法和高效液相色谱串联质谱法4类测定乳蛋白组分方法的原理...

Research Progress on Determination of Protein Components in Milk and Dairy Products

Milk protein is an important component in milk and dairy products,and its content and composition are important factors influencing the functionality of milk such as nutrition and immunity.Protein components in milk are complex,and the content of different components varies greatly.With the development of functional properties of milk protein,it is of great significance and value to determine the content of milk protein components in a faster and more accurate way.Currently,enzyme-linked immunosorbent assay(ELISA),capillary electrophoresis(CE),high performance liquid chromatography(HPLC)and high performance liquid chromatography tandem mass spectrometry(HPLC-MS/MS)are the main methods used to determine protein components in milk.In this article,the measurement principle,applicability,and the characteristics of these methods are reviewed,which could provide reliable technical reference for accurate measurement and establishment of a novel method in milk protein evaluation,while this could also be a theoretical support for dairy nutrition research,development of dairy products and infant formula optimization.