不同来源乳中α-乳白蛋白、β-乳球蛋白和乳铁蛋白含量分析

Content Analysis of α-actoalbumin,β-lactoglobulin and Lactoferrin in Milk from Different Sources

摘要: 本研究通过高效液相色谱-质谱联用法(HPLC-MS)对不同种乳中α-乳白蛋白、β-乳球蛋白和乳铁蛋白的含量进行测定和比较。结果显示,不同来源乳中α-乳白蛋白、β-乳球蛋白、乳铁蛋白和总蛋白存在一定差异。羊乳中乳清蛋白平均值为0.385 mg/100 g,低于牛乳和牦牛乳;羊乳中乳铁蛋白含量最高,均值为4.43 mg/100 g,最大值9.90 mg/100 g,是优质的乳铁蛋白来源;牦牛乳总蛋白含量(均值3.61%),明显高于牛乳(均值3.22%)和羊乳(均值2.89%);牛奶中乳清蛋白量在三类乳中最高。

Abstract: The content of α-lactoalbumin,β-lactoglobulin and lactoferrin in different kinds of milk was determined and compared by HPLC-MS in this study. The results showed that there were some differences in α-lactoalbumin,β-lactoglobulin,lactoferrin and total protein of different sources of milk. The average value of whey protein in goat milk was 0.385 g/100 g,which was lower in cow milk and yak milk. The highest content of lactoferrin was in goat milk,with an average of 4.43 mg/100 g and a maximum of 9.90 mg/100 g,which was a high-quality source of lactoferrin. The total protein content of yak milk(3.61%)was significantly higher than that of cow milk(3.22%)and goat milk(2.89%);The content of whey protein in milk was the highest among the three types of samples.