牛乳中主要过敏原的分离及其氨基酸成分分析  

Study the separation on the main allergens in milk and its amino acid composition analysis

作　　者：张爱琳[1,2] 段筱筠 任斐[1] 苗颖[1,2] ZHANG Ailin DUAN Xiaojun REN Fei MIAO Ying(Tianjin Agricultural University College of food science and biotechnology, Tianjin 300384, China Tianjin Engi neering and Technology Center of Agricultural Products Processing, Tianjin 300384, China)

机构地区：[1]天津农学院食品科学与生物工程学院,天津300384 [2]天津市农副产品深加工技术工程中心,天津300384

出　　处：《中国乳品工业》2016年第12期4-6,10,共4页China Dairy Industry

基　　金：国家自然科学基金(31601421);天津市优秀博士后培养计划项目(2015018);2015年大学生国家创新项目(201510061088)

摘　　要：以市售纯牛奶和奶粉为实验原料,参照牛奶中酪蛋白、α-乳白蛋白和β-乳球蛋白的性质和分离方法,先用等电点沉淀法将酪蛋白分离出来,然后通过饱和硫酸铵盐析、透析膜透析、Sephadex G-50凝胶层析和DEAE-纤维素离子交换层析等纯化步骤对牛奶和奶粉中主要的过敏原进行纯化评价。并对提纯蛋白主要过敏原的氨基酸含量进行了测定和分析,牛奶中酪蛋白氨基酸质量分数总和为59.26%,牛奶酪蛋白中7种人体必需氨基酸质量分数所占百分比为22.01%,奶粉酪蛋白中为14.60%,但是它们都不含有半胱氨酸,结果为低敏或无敏原配方奶的研制提供理论依据。This experiment was adopted the commercial pure milk and milk powder as raw materials, referenced to the separation methods of milk casein, alpha lactalbumin nature of the breast and beta globulin. The first step was separate casein by isoelectric precipitation, and then by saturated ammonium sulfate salting out, dialysis membrane dialysis and gel chromatography and Sephadex G-50- DEAE cellulose io.n ex- change chromatography purification steps such as the main allergens in milk and milk powder for purification. And the main allergen protein for the purification of amino acids were determined and analyzed, and the milk casein total amino acids was 59.26%, 7 kinds of essential ami- no acid content in milk casein percentage is 22.01%, casein in milk powder was 14.60%, but they could not contain cysteine.The results will helpful for low sensitivity or no formula to provide theoretical basis for the development milk products.

关 键 词：牛奶过敏原 分离纯化 等电点 氨基酸分析 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]