Food and Fermentation Industries >

2022 , Vol. 48 >Issue 23: 294 - 299

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.029794

Analysis of whey protein and casein in liquid dairy products

  • KONG Fanhua ,
  • ZHAO Xiao ,
  • LI Hong ,
  • BAI Shasha ,
  • YANG Chunxue ,
  • SUN Xiaochen ,
  • FU Hongkun ,
  • HOU Junzhao ,
  • CUI Yajuan
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  • 1(Beijing Institute of Nutritional Resources Co.Ltd., Beijing 100069, China)
    2(China National Accreditation Institute of Conformity Assessment, Beijing 100062, China)
    3(College of Automation, Bejing Union University, Beijing 100101, China)

Received date: 2021-10-22

  Revised date: 2021-12-15

  Online published: 2023-01-05

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Abstract

With the improvement of residents’ consumption capacity for dairy products, consumers have put forward higher requirements for the quality of dairy products. Functional protein in milk has become a research hotspot because of its important biological function. In this experiment, a total of 28 samples of 13 kinds of flavored fermented milk and flavored yogurt and 15 kinds of other liquid dairy products were collected. The contents of whey protein and casein in 28 kinds of liquid dairy products were determined by high-performance liquid chromatography-tandem mass spectrometry. The results showed that there were differences in whey protein and casein from different sources and different processing methods of milk. The contents of functional proteins in fresh milk and pure milk were generally higher than those in flavor fermented milk and flavor yogurt. This paper evaluated the differences between whey protein and casein in 28 kinds of liquid dairy products, to analyze the effects of different processing methods on the content of functional protein in dairy products, and to provide a data basis for consumers to buy high-quality liquid dairy products.

Key words： liquid dairy products; whey protein; casein

Cite this article

KONG Fanhua , ZHAO Xiao , LI Hong , BAI Shasha , YANG Chunxue , SUN Xiaochen , FU Hongkun , HOU Junzhao , CUI Yajuan . Analysis of whey protein and casein in liquid dairy products[J]. Food and Fermentation Industries, 2022 , 48(23) : 294 -299 . DOI: 10.13995/j.cnki.11-1802/ts.029794

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