响应面法优化乳铁蛋白提取工艺的研究  

Optimization of extraction conditions of Lactoferrin by response surface methodology

作　　者：阎清泉[1] 刘会平[1] 马丽[1] 徐乙文[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：《食品科技》2011年第5期173-176,共4页Food Science and Technology

基　　金：天津市科技计划项目(082HN2NC02500)

摘　　要：干酪乳清经过过滤、超滤预处理,利用阳离子交换层析分离纯化得到乳铁蛋白。用SDS-PAGE电泳、考马斯亮蓝法对样品进行检测。利用响应面法对乳铁蛋白的提取工艺进行优化。结果表明:提取得到的乳铁蛋白纯度约为90%,相对分子质量为80000u。在洗脱剂pH6.83、流速为0.78BV/h、起始洗脱剂为0.0085mol/L磷酸缓冲溶液条件下,蛋白提取量达到最大19.94mg/L乳清。Cheese whey was pretreated by filtration and ultra-filtration. Lactoferrin was separated and purified by cation-exchange chromatography. Lactoferrin was analyzed by Coomassie Brilliant Blue and SDS-PAGE. The optimum conditions of Lactoferrin extraction was optimized by response surface methodology. The results showed that the purity of Lactoferrin was 90% and molecular weight was estimated at 80000 u. Under the condition of eluent pH6.83, velocity of flow 0.78 BV/h and the eluent concentration 0.0085 mol/L PBS, the optimal value of protein extraction was 19.94 mg/L whey.

关 键 词：乳铁蛋白 离子交换层析 响应面法 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]