机构地区: 昆明医学院公共卫生学院营养与食品科学系
出 处: 《乳业科学与技术》 2009年第6期278-281,共4页
摘 要: 以液态奶为原料,经三氯乙酸沉淀处理后测定其蛋白含量,探讨了液态奶与15%三氯乙酸溶液体积比、沉淀温度、沉淀时间、离心时间对蛋白含量测定的影响,并通过正交实验确定了三氯乙酸沉淀液态奶蛋白的最佳实验条件为:液态奶与15%三氯乙酸溶液体积比1∶3,沉淀温度35℃,沉淀时间10min,离心时间30 min。 The protein content of liquid milk was determined after trichloroacetic acid precipitation. The effects of the volume ratio of liquid milk to 15 % trichloroacetic acid solution, precipitation temperature, precipitation time, centrifugation time on the determination of protein content were investigated. Determined through orthogonal test, the optimum experimental conditions for tfiehloroacetic acid precipitation of liquid milk proteins were as follows: the volume ratio of liquid milk to 15 % triehloroacetic acid solution 1:3, precipitation temperature 35℃, precipitation time 10 minutes and centrifugation time 30 minutes.