牦牛奶中不同酪蛋白的提取及其功能特性分析

Extraction and Functional Analysis of Different Casein Proteins from Yak Milk

本研究利用SDS-PAGE电泳法,对提取的酪蛋白进行纯度分析,测定了不同酪蛋白组分在不同pH下的溶解性、乳化性和发泡性。结果显示,不同的pH会对酪蛋白组分的功能特性产生显著影响。因此,本研究结果可以为牦牛奶产品的加工与开发提供重要参考。

This study used SDS-PAGE electrophoresis to analyze the purity of extracted casein and measured the solubility,emulsifying ability,and foaming ability of different casein components at different pH values.The results show that different pH values have a significant impact on the functional characteristics of casein components.Therefore,the results of this study can provide important references for the processing and development of yak milk products.