干酪乳清中酪蛋白糖巨肽的分离纯化研究  

Isolation and Purification of Casein Glycomacropeptide from Cheese Whey

作　　者：胡赞扬[1] 刘会平[1] 董婷[1] 高青[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第3期222-224,221,共4页Modern Food Science and Technology

基　　金：天津市科技计划项目资助(编号:08ZHNZNC02500)

摘　　要：以酶凝干酪乳清为原料,通过硫酸铵沉淀、透析、超滤和离子交换层析等操作,分离提取酪蛋白糖巨肽。通过单因素分析和正交试验,优化出最佳提取工艺条件,同时采用SDS-聚丙烯酰胺凝胶电泳进行分析。实验结果表明:采用20%硫酸铵终浓度来沉淀乳清中的杂蛋白,沉淀率达到55%;超滤法纯化糖巨肽的最佳工艺条件为:温度45℃,压力0.2MPa,时间35min;采用D201GF树脂进行离子交换层析处理后制得的酪蛋白糖巨肽的纯度为83.97%;SDS-聚丙烯酰胺凝胶电泳条件:浓缩胶浓度为3%,分离胶浓度15%,电泳电压为80V,电泳结果显示,酪蛋白糖巨肽在16kDa附近有清晰条带。Adoption, precipitation, dialysis, ultrafiltration and ion exchange chromatography methods for separation of casein glycomacropeptide from enzymatically-coagulated cheese whey were studied. The best precipitatation yield reached 55% using 20% ammonium snifate solution. Through single factor experiment and orthogonal tests, the best separation conditions were as follows： temperature 45 ℃, press power 0.2 MPa and time 35 mill. After purification by D201GF resin, the purified casein glycomacropeptide was 83.97%. The casein glycomacropeptide was analyzed by SDS-PAGE. Casein glycomacropeptide showed a clear band at 16 KDa under the following SDS-PAGE analysis conditions： concentrated gel 3%, separating gel 15%, and electrophoresis voltage 80 V.

关 键 词：乳清 酪蛋白糖巨肽 超滤 层析 电泳 

分 类 号：TQ464.7[化学工程—制药化工]