牦牛奶渣营养成分分析.pdfVIP

食品科技 食品开发 FOOD SCIENCE AND TECHNOLOGY 2009 年第34 卷第7 期 牦牛奶渣营养成分分析 * 林亚秋， 郑玉才 ， 邝良德， 杜 晞， 金素钰 (西南民族大学生命科学与技术学院，成都610041) 摘要： 采用凯氏定氮法、索氏脂肪抽提法、高效液相色谱法、SDS法，对牦牛奶渣中蛋 白质、脂肪、氨基酸含量进行了测定，并分析了其蛋白质组分。结果表明，奶渣中脂肪和蛋白 质含量分别为 1.69%与63.92% ；奶渣中含有16 种水解氨基酸，必需氨基酸占总氨基酸含量的 46.76% ，其中Asp、Phe、Lys 在牦牛奶渣中所占的比例显著高于其在牦牛乳中所占的比例；牦 牛奶渣蛋白质组分以CN 为主，其中CN 相对含量为77.56% 。结果提示，牦牛奶渣含有人体所必 需氨基酸，并具有高蛋白、低脂肪的特点，可作为高原地区牧民易于保存的优质蛋白来源。 关键词： 牦牛；奶渣；营养成分 中图分类号： TS 252.59 文献标志码： A 文章编号： 1005-9989(2009)07-0082-03 Nutritional evaluation in Yak milk residue * LIN Ya-qiu, ZHENG Yu-cai , KUANG Liang-de, DU Xi, JIN Su-yu (College of Life Science and Technology, Southwest University for Nationalities, Chengdu 610041) Abstract: The protein, fat, amino acid and protein components in Yak milk residue(YMR) were determined by using Kjeldahl method, Soxlets extraction, high-performance liquid chromatography and SDSmethods. The results showed that the content of fat and protein were 1.69% and 63.92% , respectively. The YMR contained 16 kinds of hydrolytic amino acids, essential amino acids accounting for 46.76% in total amino acids. In addition, the content of Asp, Phe, Lys were significantly higher than those in Yak milk. CN was found to be the major kind of the protein components, reaching to the level of 77.56% . The results suggest that due to the characteristics of low fat, high protein and essential amino acids level, YMR could be considered as an excellent easily preserved protein source for local farmers. Key words: Yak; milk r