骆驼乳及其制品中非热变性乳铁蛋白含量的快速电泳迁移检测

Rapid electrophoretic migration detection of non-thermally denatured lactoferrin content in camel milk and dairy products

骆驼乳具有丰富的营养价值和保健功能,但其活性蛋白—乳铁蛋白对热处理加工工艺敏感,因此骆驼乳及其制品中非热变性乳铁蛋白含量的快速测定对其生产工艺控制和营养价值评估至关重要。文章研究了乳铁蛋白热变性对DNA结合的影响,发现特异性的DNA序列仅能够结合非热变性驼乳铁蛋白而不结合热变性乳铁蛋白,据此建立了骆驼源乳铁蛋白的快速电泳迁移检测方法,仅需5 min即可完成一个样品检测,检出限为5.45μg/mL。该方法无需肝素亲和柱富集提取等复杂的样品前处理步骤,即可直接检测样品中活性乳铁蛋白含量,可用于包括骆驼乳在内的各种特色乳制品热加工工艺的精准控制及乳制品营养价值的评估。

Camel milk has rich nutritional value and healthcare function,But its active protein-lactoferrin is sensitive to heat treatment processing,Therefore,the rapid determination of non-thermotropic lactoferrin content in camel milk and dairy products is very important for the production process control and nutritional value evaluation.This paper studied the effect of thermal denaturation of lactoferrin on DNA binding,found that specific DNA sequences can only bind non thermal denatured camel lactoferrin without binding to thermal denatured lactoferrin.Based on this,a rapid electrophoretic migration detection method for camel derived lactoferrin was established,which can complete a sample detection in only 5 minutes,with a detection limit of 5.45μg/mL.This method can directly detect the active lactoferrin content in samples without complex sample pretreatment steps such as heparin affinity column enrichment and extraction.It can be used to accurately control the thermal processing process of various characteristic dairy products,including camel milk,and evaluate the nutritional value of dairy products.