中国水牛乳中α-乳白蛋白活性分离方法比较  

Comparison of methods for the isolation of active α-lactalbumin in Chinese buffalo milk

作　　者：李红[1] 杨同香[1] 薛一为[1] 刘小玲[1,2] 李全阳[1,2] 

机构地区：[1]广西大学轻工与食品工程学院,广西南宁530004 [2]广西食品药品安全评价人才小高地建设载体单位-广西大学食品质量与安全研究中心,广西南宁530005

出　　处：《食品工业科技》2013年第4期277-280,284,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金项目(31071576);广西科学研究与技术开发计划项目(桂科攻10100009-5B);广西大学人才资助项目(XZL090325);广西科学研究与技术开发计划项目(桂科攻11107005-1D)

摘　　要：以水牛乳为原料，离心分离脂肪，再采用等电点缓慢酸沉去除酪蛋白．结合铁盐沉淀法和钙盐沉淀法两种方法分别对乳清蛋白中α-乳白蛋白进行活性分离，在保证α-乳白蛋白分离纯度的同时，对其活性和得率分析检测。结果显示，铁盐沉淀法分离α-乳白蛋白时，在pH4．5～4．7的酸性条件下采用质量分数0．04％的铁盐分离α-乳白蛋白保证α-乳白蛋白纯度达到电泳纯的同时，其活性比例和得率分别达到44．68％和21．06％；而在pH7．0的中性条件下采用质量分数0．005％的铁盐分离α-乳白蛋白也可保证α-乳白蛋白的纯度达到电泳纯，此时，其活性比例和得率分别达到64．00％和13.23％。钙盐沉淀法可很好地保持α-乳白蛋白的活性．但分离纯度过低。With methods of fat centrifugal separation,isoelectric precipitation,iron salt precipitation and calcium precipitation,the a-lactalbumin in Chinese buffalo milk was isolated,and its activity and recovery were analyzed,while keeping the purity. When the purity of the isolateda-lactalbumin exceeded 90%,its activity ratio and recovery reached to 44.68% and 21.06% respectively,by the use of 0.04% iron salt at pH4.5~4.7. While the referred activity ratio and recovery were 64.00% and 13.23% respectively with the use of 0.005% iron salt at pH7.0. Calcium salt precipitation gave a pretty high activity ratio of α-lactalbumin,but it brought the problem of a low purity,which made it deprecated to isolate the α-lactalbumin that demanding higher purity in active isolation.

关 键 词：水牛乳 Α-乳白蛋白 活性分离 

分 类 号：TS201.2[轻工技术与工程—食品科学]