乳中功能性蛋白质分离技术研究进展  

A Review on Techniques for Separation of Functional Proteins from Milk

作　　者：张丽博 张乐 梁雨馨 窦庆哲 李春[1,2] ZHANG Libo;ZHANG Le;LIANG Yuxin;DOU Qingzhe;LI Chun(Key Laboratory of Dairy Sciences,Ministry of Education,College of Food Sciences,Northeast Agricultural University,Harbin 150030,China;Heilongjiang Academy of Green Food Science,Northeast Agricultural University,Harbin 150028,China)

机构地区：[1]东北农业大学食品学院,乳品科学教育部重点实验室,黑龙江哈尔滨150030 [2]东北农业大学黑龙江省绿色食品科学研究院,黑龙江哈尔滨150028

出　　处：《乳业科学与技术》2022年第3期44-50,共7页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

基　　金：科技兴蒙行动重点专项资金项目(2021-国家乳创中心-8);黑龙江省省属科研院所科研业务费重点项目(CZKYF2021-2-B017)。

摘　　要：乳中的功能性蛋白质,包括α-乳白蛋白、β-乳球蛋白、乳铁蛋白、乳过氧化物酶、β-酪蛋白和乳脂肪球膜蛋白等,因具有重要的生理功能特性,在人体健康方面起着重要作用,受到科研工作者和生产企业广泛关注。然而,由于分离技术瓶颈,大大限制了其工业化生产和实际应用。本文总结乳中6种功能性蛋白质较为成熟的分离纯化技术,并将其应用条件和实验规模进行概述,为实验室和工厂分离纯化乳中功能性蛋白质以及开发新型功能性乳蛋白制品提供参考。Functional proteins in milk,includingα-lactalbumin,β-lactoglobulin,lactoferrin,lactoperoxidase,β-casein and milk fat globule membrane protein,have been reported to have important physiological functions and play important roles in human health and thus,they have attracted widespread attention from researchers and manufacturers.However,there is a bottleneck for the development of techniques for the separation of functional proteins from milk,which restricts their industrial production and practical application.In this paper,the mature techniques for the separation and purification of six functional proteins from milk are summarized,with special reference to their application conditions and experimental scale,in order to provide a basis the separation and purification of functional proteins from milk in laboratories and factories and the development of new functional milk protein products.

关 键 词：功能性乳蛋白 乳蛋白分离技术 乳铁蛋白 乳脂肪球膜蛋白 乳过氧化物酶 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]