牛乳清中酪蛋白糖巨肽的分离纯化

Isolation and Purification of the Casein Glycomacropeptide from Whey

酪蛋白糖巨肽来源于酪蛋白中的κ-酪蛋白,是由凝乳酶水解κ-酪蛋白产生的,具有丰富的营养特性和生物活性。通过单因素和正交试验确定了从牛乳清中分离纯化酪蛋白糖巨肽的工艺参数,其中分离工艺参数为乳清粉浓度20%,酸化pH 4.2,离心时间15 min,一次超滤流速2.0 mL/min;纯化的工艺参数为纳滤流速3.0 mL/min,纳滤稀释倍数4倍,调酸pH 6.6,二次超滤流速3.0 mL/min,酪蛋白糖巨肽纯度可达74.50%。

Casein glycomacropeptide, derived from the к-casein, is leased from к-casein after its specific cleavage by chymosin, which is well known for its nutrition value and various bioactivities. The isolation and purification parameters of the casein glycomacropeptide from whey are investigated by the single factor and orthogonal experiments. The isolation parameters are as follows, the concentration of whey 20%, pH 4.2, centrifuge time 15 min, the flow rate of first ultrafiltration 2.0 mL /min; For the purfiication, the purity of the casein glycomacropeptide is 74.50% as the following parameters, the flow rate of the ultrafiltration 3.0 mL /min, dilution ratio 4, pH 6.6, the flow rate of second ultrafiltration 3.0 mL /min.