应用同工酶电泳法区分巴氏奶与超高温灭菌奶的初探

食品科学 ›› 2005, Vol. 26 ›› Issue (9): 141-143.

应用同工酶电泳法区分巴氏奶与超高温灭菌奶的初探

吕瑜峰, 庞广昌, 史津

天津商学院生物工程系

出版日期:2005-09-15 发布日期:2011-09-20

Differentiate between Pasteurized Milk and Ultra High Temperature Milk Utilizing with Isoenzyme Electrophoresis

LU Yu-Feng , PANG Guang-Chang, SHI Jin

Department of Bioengineering, Tianjin University of Commerce

Online:2005-09-15 Published:2011-09-20

摘要/Abstract

摘要： 利用同工酶电泳法分析巴氏奶与超高温灭菌奶中的过氧化物酶(POD),乳酸脱氢酶(LDH)和6-磷酸葡萄糖脱氢酶(G6PDH),结果表明:奶品经过85度以上的灭菌处理后过氧化物酶,乳酸脱氢酶的活性基本丧失,而6-磷酸葡萄糖脱氢酶在巴氏奶中还有较强的活性,在经过超高温灭菌后其活性也基本丧失。因此,奶样中6-磷酸葡萄糖脱氢酶活性的有无可以对巴氏奶和超高温灭菌奶进行鉴别。

关键词: 巴氏奶, 超高温灭菌奶, 同工酶电泳

Abstract: Peroxidase(POD), Lactic dehydrogenase(LDH) and Glucose-6-phosphate dehydrogenase(G6PDH) in pasteurized milk and ultra high temperature milk were analyzed utilizing with isoenzyme electrophoresis in order to distinguish pasteurized milk and ultra high temperature milk. The result showed that Peroxidase and Lactic dehydrogenase in milk after dealing with more than 85 degrees sterilization were totally passivated. While the activation of Glucose-6-phosphate dehydrogenase in pasteur- ized milk is still high. But after ultra high temperature sterilization the activity is being absolutely lost. So this method can be used to differentiate between pasteurized milk and ultra high temperature milk.

Key words: pasteurized milk, ultra high temperature milk, isoenzyme electrophoresis

吕瑜峰, 庞广昌, 史津. 应用同工酶电泳法区分巴氏奶与超高温灭菌奶的初探[J]. 食品科学, 2005, 26(9): 141-143.

LU Yu-Feng , PANG Guang-Chang, SHI Jin. Differentiate between Pasteurized Milk and Ultra High Temperature Milk Utilizing with Isoenzyme Electrophoresis[J]. FOOD SCIENCE, 2005, 26(9): 141-143.

[1]	丁晓静1,2，杨媛媛1,3，李芸1,2，赵珊1，王志3. 毛细管电泳法对乳及乳制品中真蛋白的测定[J]. 食品科学, 2010, 31(22): 361-366.
[2]	胡志和, 冯永强, 庞广昌, 陈庆森, 张东送, 缪璐. 添加乳铁蛋白对延长巴氏奶贮存时间的影响研究[J]. 食品科学, 2004, 25(10): 41-45.
[3]	李志勇, 易敏英, 高健婷, 翁文川, 许龙岩. 阻抗法快速预测盒装巴氏奶货架期[J]. 食品科学, 2001, 22(12): 69-72.