生物化学实验酪蛋白制备的改进

Improvement of Casein Extraction Method in Biochemistry Experiments

酪蛋白制备是生物化学实验教学中一个非常重要的实验项目,传统的制备方法酪蛋白得率较低,且纯度不高。本研究从提高预热温度、温水洗涤沉淀、索氏抽提法再脱脂、恒温干燥等方面对该实验进行改进,提高了酪蛋白的得率和纯度,效果良好。

Casein extraction is a very important experiment in biochemistry experiment teaching, but the extraction rate and purity of casein in traditional biochemistry experiment teachings is low. The experiment of this study is improved by enhancing the preheating temperature, washing deposition with warm water, degreasing with Soxhlet＇s extraction method, constant temperature drying and so on. By doing these, the extraction rate and purity of casein can be enhanced, and a better teaching effect is gained.