乳清分离蛋白酶解物的分离条件  

Isolation of the hydrolysates of whey protein isolates

作　　者：刘志东[1] 王荫榆 曲映红[1] 郭本恒 

机构地区：[1]上海水产大学食品学院,上海200090 [2]光明乳业技术中心,上海200072

出　　处：《食品工业科技》2008年第4期182-184,共3页Science and Technology of Food Industry

基　　金：国家“十五”科技攻关重大专项(2002BA518A08)

摘　　要：采用试管法研究了SP Sephadex C-25对乳源抗氧化肽的分离条件,确定SP Sephadex C-25色谱分离条件为:上样量3mg/mLIE;起始缓冲液:20mmol/L的醋酸缓冲液(pH4.0);NaCl浓度为1mol/L。SP Sephadex C-25 and Sephadex G-15 were used for further isolate of antioxidant peptides from milk. Fractionation parameters with SP Sephadex C-25 was decided by test tube experiment. The optimal parameters were as follows： loading capacity 3mg/mL IE, starting buffer： 20mmol/L acetic acid buffer （pH 4.0）, the concentration of NaCI： 1mol/L.

关 键 词：乳清分离蛋白 酶解物 分离 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]