CAJ | 학술논문

建立了毛细管电泳法分析α-乳白蛋白、β-乳球蛋白A及β-乳球蛋白B的方法,考察了不同浓度冰乙酸(HAc)及三氯乙酸(TCA)对原料奶、婴儿配方奶粉A和B及酸奶中蛋白的去除效果.结果表明,TCA去除蛋白效果优于HAc,不同样品所需TCA浓度不同:2 g原料奶需3 mL 100 g/LTCA;0.5 g婴儿配方奶粉A和B分别需5 mL 10 g/L及20 g/L TCA;2 g酸奶则需3 mL 20 g/L TCA才能将蛋白完全沉淀.为原料奶、婴儿配方奶粉及酸奶等乳制品的样品前处理提供了有价值的参考.
건립료모세관전영법분석α-유백단백、β-유구단백A급β-유구단백B적방법,고찰료불동농도빙을산(HAc)급삼록을산(TCA)대원료내、영인배방내분A화B급산내중단백적거제효과.결과표명,TCA거제단백효과우우HAc,불동양품소수TCA농도불동:2 g원료내수3 mL 100 g/LTCA;0.5 g영인배방내분A화B분별수5 mL 10 g/L급20 g/L TCA;2 g산내칙수3 mL 20 g/L TCA재능장단백완전침정.위원료내、영인배방내분급산내등유제품적양품전처리제공료유개치적삼고.
On the basis of the development of a new CE method for the analysis of α-lactalbumin (α-Lac), β-lactoglobulin A(β-LgA) and β-lactoglobulin B(β-LgB), different concentrations of acetic acid (HAc) and trichloroacetic acid (TCA) for the removal of proteins in raw milk, infant formula A and B, and yogurt were investigated.It was shown that TCA is better than HAc for eliminating of proteins in the above four samples.The proteins in 2 g of raw milk could be eliminated by 3 mL of 100 g/L TCA.0.5 g of infant formula A and B needs 5 mL of 10 g/L and 20 g/L TCA to remove the proteins, respectively.For 2 g of yogurt, 3 mL of 20 g/L TCA is enough.The present research may provide valuable information for protein-containing sample (such as raw milk, infant formula and yogurt) pretreatment.