乳清中酪蛋白糖巨肽的分离纯化  

Study on isolation and purification of casein glycomacropeptide from cheese whey

作　　者：胡赞扬[1] 刘会平[1] 董婷[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：《中国乳品工业》2010年第4期17-19,共3页China Dairy Industry

摘　　要：以酶凝干酪乳清为原料,通过沉淀、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实验,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。结果表明:硫酸铵沉淀乳清中杂蛋白终饱和度为20%;超滤法纯化最佳工艺条件为温度45℃,压力0.2 MPa,时间30 min;D201GF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结果显示,酪蛋白糖巨肽的相对分子量在15 ku左右。Using enzymic coagulation cheese whey as raw material,adopting precipitation,dialysis,ultrafiltration and ion exchange chromatogra-phy methods to separate casein glycomacropeptide.Through single factor experiment and orthogonal test to determind the best codditions.SDS-PAGE was used to analyze furthermore.Experiment result was： the final concentration of ammonium sulfate to precipitate impure protein was 20%.The best ultrafiltration craft condition were： 45 ℃,0.2 MPa and 30 min;In SDS-PAGE,Casein glycomacropeptide showed one clear band was： 15ku.After using the D201GF ion-exchange chromatography,we got the purity of casein glycomacropeptide is 83.97%.

关 键 词：酪蛋白糖巨肽 超滤 层析 电泳 

分 类 号：Q93-331[生物学—微生物学]