Research progress on detection technology of main milk protein in dairy products

  • HAN Jingwen ,
  • LI Guohui ,
  • WANG Daobing ,
  • ZHENG Miao ,
  • ZHONG Qiding
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  • (China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)

Received date: 2021-03-01

  Revised date: 2021-03-11

  Online published: 2021-12-16

Abstract

Dairy products contain all the essential amino acids needed by the human body, which can provide part of the nutrients and energy for people of all ages. Milk protein has attracted much attention because of its nutritional value and its potential to cause allergic reactions. Qualitative and quantitative analysis of milk protein is the basis of evaluating its nutritional value and allergic characteristics. At present, there are many methods for the detection and analysis of protein components in dairy products. This paper reviews the research progress of electrophoresis, enzyme-linked immunosorbent assay, high performance liquid chromatography and liquid chromatography-mass spectrometry in the determination of milk protein. It also summarizes the advantages and disadvantages of these methods in order to provide a reference for related research.

Cite this article

HAN Jingwen , LI Guohui , WANG Daobing , ZHENG Miao , ZHONG Qiding . Research progress on detection technology of main milk protein in dairy products[J]. Food and Fermentation Industries, 2021 , 47(22) : 288 -294 . DOI: 10.13995/j.cnki.11-1802/ts.027199

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