摘要
探索壳聚糖法提取乳清粉中β-乳球蛋白的工艺条件,考查影响提取效果的主要因素,通过正交试验优化提取工艺。用聚丙烯酰胺凝胶电泳法(SDS-PAGE)和紫外分光光度法对β-乳球蛋白产品进行定性及定量分析。结果表明,最佳的工艺条件为:络合时pH6.2,壳聚糖的添加量为2mg/ml乳清粉溶液,NaCl浓度为0.4mol/L,解离时pH11。在此条件下,所得最终产品的β-乳球蛋白含量可达95.12%,得率为93.65%。
On the basis of a fact that β-lactoglobulin （β-LG） can be conjugated to chitosan due to electrostatic interactions under acidic pH condition, and deconjugated from the polysaccharides under alkaline pH condition,β-LG was isolated from whey powder by the addition of chitosan. In order to maximize extraction yield, crucial affecting factors of β-LG extraction which were determined by single factor method were optimized using orthogonal array design. Results showed that a final product with a β-LG purity of 95.12% and a yield of 93.65% was obtained through the optimal extraction procedure based on conjugation with the addition of 2 mg of chitosan to 1 ml of whey powder solution at pH 6.2, followed by deconjugation in 0.4 mol/L NaCI solution at pH 11.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2009年第20期68-71,共4页
Food Science
关键词
壳聚糖
Β-乳球蛋白
静电作用
乳清粉
chitosan
β-lactoglobulin
electrostatic interactions
whey powder
