Distinction of different heat-treated skim milk by RP-HPLC of their whey proteins

被引：0
|
作者：
Zhu, Xinxin [1 ]
Yu, Jinghua [1 ]
Zhao, Zheng [1 ]
Liu, Xiaohui [1 ]
Li, Qiuqin [1 ]
机构：
[1] Tianjin Univ Sci & Technol, Dept Food Engn & Biotechnol, Tianjin 300475, Peoples R China
来源：
AUTOMATION EQUIPMENT AND SYSTEMS, PTS 1-4 | 2012年 / 468-471卷
关键词：
Heat Treatment; RP-HPLC; Whey Protein; BOVINE-MILK;
D O I：
10.4028/www.scientific.net/AMR.468-471.1482
中图分类号：
TP [自动化技术、计算机技术];
学科分类号：
0812 ;
摘要：
RP-HPLC (reversed-phase high-performance liquid chromatographic) was used for simultaneous qualitative and quantitative analysis of whey proteins of laboratory heat-treated bovine milk. Four whey proteins, including BSA, alpha-La, beta-LgB and beta-LgA, could be distinctively separated. The results showed that stability of whey proteins in heated milk varied greatly with different heating temperature. The BSA exhibited the worst heat-tolerance: about all of it was lost after 85 degrees C for 5min and in contrast the alpha-La was the strongest. That beta-LgB and beta-LgA have similar trends: the denaturation of beta-LgB and beta-LgA was both no more than 10% as the skim milk was heated at 55 degrees C or 65 degrees C, but all of them was lost after heated to 95 degrees C for 5min.
引用
收藏
页码：1482 / 1485
页数：4
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