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citedUrl=null, previewStatus=0, delFlag=0, hasFullText=0, orderTime=1792979158110, fullTextJson=null, articleText=null, reference=[1] 张爱霞,生庆海,魏鹏.苦味UHT乳原因分析[J].中国乳品工业,2006,34(9):37-39.
[2] 康小红,孙国庆,付治军,等.UHT牛奶蛋白凝块产生原因及控制措施的研究[J].食品工业科技,2008,(5):165-167.
[3] 张艳,郭利春,郭奇慧,等.UHT乳结块原因分析[J].食品研究与开发,2007,28(12):84-86.
[4] 王传宝,张艳凌,陆剑锋,等.高钙奶苦味原味分析[J].中国食品添加剂,2020(4):56-61.
[5] 姚小玲. 一起苦味牛乳的原因分析[J].中国卫生检验杂志,2002,12(5):620-621
[6] 蒋爱民,南庆贤.畜产食品工艺学(第二版)[M].北京:中国农业出版社,2008.
[7] 王辉,吕加平,刘鹭,等.耐热蛋白酶对UHT乳蛋白的水解作用[J].食品科学,2010,31(17):228-231.)
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中国乳业 | 质量安全 2025,(1): 46-49
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中国乳业 |质量安全 2025 , (1) : 46 -49
一种测定乳制品中蛋白酶活力的快速检测方法
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冯美红
作者信息
    广州风行乳业股份有限公司,广东广州 510510
作者简介:
冯美红(1989-),女,广东广州人,本科,中级工程师,研究方向为食品质量安全。
A Rapid Detection Method for Determination of Protease Activity in Dairy Products
  • FENG Meihong
  • Affiliations
      Guangzhou Fengxing Dairy Co.,Ltd.,Guangzhou Guangdong 510510
    doi: 10.12377/1671-4393.25.01.09
    文章导航
    收藏切换
    [目的] 为控制蛋白酶引起的质量问题,需测定牛奶中蛋白酶活力。[方法] 针对乳及乳制品领域蛋白酶活力检测没有国家标准方法,本文介绍一种用紫外分光光度计-福林法测定乳及乳制品中蛋白酶活力的快速检测方法。[结果] 本研究采用的标准曲线范围呈线性关系,满足测试要求。由精密度和加标回收率试验结果可知,该方法加标回收率在正常范围内。[结论] 紫外分光光度计-福林法能用于乳及乳制品中蛋白酶活力检测。
    乳制品  /  蛋白酶活力  /  苦味  /  紫外分光光度计-福林法
    [Objective] The bitterness of high calcium milk is mainly caused by the hydrolysis of casein by endogenous or exogenous proteases in milk and the formation of bitter free amino acids and oligopeptides. In order to control quality problems caused by proteases,it is necessary to measure the protease activity in milk.[Method] At present,there is no national standard method for detecting protease activity in milk and dairy products. This study introduced a rapid detection method for determination of protease activity in milk and dairy products by UV spectrophotometer-Folin method.[Result] The standard curve range used in this research was linear and meets the test requirements. The results of precision and spiked recovery experiments indicated that the spiked recovery rate was within the normal range.[Conclusion] The UV spectrophotometer-Folin method can be applied to the determination of protease activity in milk and dairy products.
    dairy product  /  protease activity  /  bitterness  /  UV spectrophotometer-Folin method
    冯美红. 一种测定乳制品中蛋白酶活力的快速检测方法. 中国乳业, 2025 , (1) : 46 -49 . DOI: 10.12377/1671-4393.25.01.09
    FENG Meihong. A Rapid Detection Method for Determination of Protease Activity in Dairy Products[J]. China Dairy, 2025 , (1) : 46 -49 . DOI: 10.12377/1671-4393.25.01.09

    参考文献 引证文献
    排序方式:
    [1] 张爱霞,生庆海,魏鹏.苦味UHT乳原因分析[J].中国乳品工业,2006,34(9):37-39.
    [2] 康小红,孙国庆,付治军,等.UHT牛奶蛋白凝块产生原因及控制措施的研究[J].食品工业科技,2008,(5):165-167.
    [3] 张艳,郭利春,郭奇慧,等.UHT乳结块原因分析[J].食品研究与开发,2007,28(12):84-86.
    [4] 王传宝,张艳凌,陆剑锋,等.高钙奶苦味原味分析[J].中国食品添加剂,2020(4):56-61.
    [5] 姚小玲. 一起苦味牛乳的原因分析[J].中国卫生检验杂志,2002,12(5):620-621
    [6] 蒋爱民,南庆贤.畜产食品工艺学(第二版)[M].北京:中国农业出版社,2008.
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    2种不同金属材料的力学参数
    科
    Family
    属数
    Number of
    genus
    种数
    Number of
    species
    占总种数比例
    Percentage of
    total species (%)
    属
    Genus
    种数
    Number of
    species
    占总种数比例
    Percentage of total
    species (%)
    鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
    小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
    多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
    红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
    小菇属 Mycena 11 5.26
    光柄菇属 Pluteus 5 2.39
    红菇属 Russula 17 8.13
    栓菌属 Trametes 5 2.39
    关闭全屏