牛初乳中乳铁蛋白粗提工艺的优化研究  

Study on the Optimization of Technique of Crude Extracting Lactoferrin from Bovine Colostrum

作　　者：罗芳[1] 刘成国[1] 徐钦[1] 成亮[1] 

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《乳业科学与技术》2010年第1期11-14,共4页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：利用盐析和有机溶剂沉淀相结合的方法对牛初乳中的乳铁蛋白进行初步的分离,采用单因素试验和正交试验的方法对影响分离效果的因素进行了试验研究,研究结果表明:用pH值8.5、80%的硫酸铵溶液进行盐析,然后用60%的乙醇浓度进行沉淀,分离的效果较好。SDS-PAGE凝胶电泳结果表明,乳铁蛋白的纯度大约为48%,分子量大约为78000Da。Lactoferrin was crude extracted by salt-out and organic reagent precipitation from bovine colostrums, and the optimal isolating conditions were obtained through the single factor and orthogonal experiments. The result showed that salt-out at pH 8.5 with 80 % （NH4）2SO4, precipitation with 60 % ethanol. The result from SDS-PAGE showed that the purity of the lactoferrin was 48 %, and the molecular weight was about 78 000 Da.

关 键 词：乳铁蛋白 牛初乳 盐析 分离 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]