摘要
目的:研究不同条件下超高压对奶茶粉中蛋白质和氨基酸含量的影响。方法:用凯氏定氮法和氨基酸分析仪分别测定奶茶粉中蛋白质和氨基酸的含量。结果:经过超高压处理的奶茶粉与未经高压处理的奶茶粉蛋白质含量没有较大差别。600MPa奶茶粉中氨基酸的含量稍高于其他压力下的氨基酸含量,且高于未经高压处理的奶茶粉氨基酸含量。结论:超高压处理对奶茶粉中蛋白质含量影响不大,但对奶茶粉中各种氨基酸的含量变化可能有一定影响。
Objective： To study under different conditions of ultra high-pressure effects on protein and amino acid content in milk powder. Method： Application of Kjeldahl method and amino acid analyzer for determination of protein and amino acid content in milk powder, respectively. Results： After tea powder and ultra high pressure is not high pressure treatment of protein content in milk powder does not have a large difference. 600 MPa amino acids in tea with milk powder containing higher than other amino acids which is under other pressure treatment amino acid content of milk tea powder. Conclusion： The ultra high pressure treatment on protein content in milk powder has little effect, on various kinds of amino acid content in milk tea powder changes having an effect.
出处
《食品科技》
CAS
北大核心
2013年第7期130-133,共4页
Food Science and Technology
基金
国家自然基金项目(81160346)
关键词
超高压
奶茶粉
蛋白质
氨基酸
ultra high pressure
milk tea powder
protein
amino acids
