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

BAI Shasha; ZHAO Xiao; KONG Fanhua; XU Jiajia; CHAI Yanbing; ZHANG Yaoguang; LI Xingjia; LI Fei; ZHU Jiayin; YUAN Fang; CUI Yajuan

doi:10.13386/j.issn1002-0306.2021010117

Volume 43 Issue 4

Feb. 2022

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Science and Technology of Food Industry > 2022 > 43(4): 396-403. > DOI: 10.13386/j.issn1002-0306.2021010117

BAI Shasha, ZHAO Xiao, KONG Fanhua, et al. Research Progress on Determination of Protein Components in Milk and Dairy Products[J]. Science and Technology of Food Industry, 2022, 43(4): 396−403. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021010117.

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

1.
Beijing Institute of Nutrition Resources Co., Ltd, Beijing 100069, China
2.
Shijiazhuang Junlebao Dairy Co., Ltd., Shijiazhuang 050221, China
3.
Hebei Junle Bao JunYuan Dairy Co., Ltd., Shijiazhuang 050011, China
4.
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

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Received Date: January 17, 2021
Available Online: December 12, 2021

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Abstract

Abstract

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.

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References

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