研究报告

羊奶乳清蛋白的分离提取研究

  • 朱丽 ,
  • 袁佳璐 ,
  • 付尚辰 ,
  • 李林强 ,
  • 刘永峰
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  • (陕西师范大学 食品工程与营养科学学院,陕西 西安,710062)
第一作者:硕士研究生(刘永峰教授为通信作者,E-mail:yongfeng200@126.com)

收稿日期: 2022-06-07

  修回日期: 2022-07-08

  网络出版日期: 2023-08-31

基金资助

陕西省重点研发计划项目(2022ZDLNY04-09);咸阳市科技项目(2021ZDZX-NY-0014);陕西省林业科技创新计划项目(SXLK2021-0221)

Isolation and extraction of goat milk whey protein

  • ZHU Li ,
  • YUAN Jialu ,
  • FU Shangchen ,
  • LI Linqiang ,
  • LIU Yongfeng
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  • (College of food engineering and nutritional science, Shaanxi Normal University, Xi'an 710062, China)

Received date: 2022-06-07

  Revised date: 2022-07-08

  Online published: 2023-08-31

摘要

为获得品质更好的羊奶乳清蛋白,以鲜羊奶为原料,分别采用离心法、酸等电点沉淀法(盐酸法、乙酸法和柠檬酸法)和乙醇分级沉淀法对羊奶中的乳清蛋白进行分离提取,通过测定所得乳清蛋白性质,评估各方法的分离提取效果。结果表明,酸沉淀法分离的乳清酪蛋白残留量较少,其中盐酸法提取的乳清酪蛋白去除率为(75.90±0.30)%。乙酸法获得乳清的粒径显著高于其他4种方法(P<0.05)。3种酸沉淀法提取乳清的Zeta电位无显著差异(P>0.05)。经过酸法提取的乳清中β-折叠结构转向了α-螺旋结构。离心和盐酸法提取的乳清中游离巯基含量显著高于乙酸法获得乳清(P<0.05)。综上,乙酸分离提取效果最佳,提取的乳清品质最好,是一种有效的、科学的羊奶乳清蛋白分离方法。

本文引用格式

朱丽 , 袁佳璐 , 付尚辰 , 李林强 , 刘永峰 . 羊奶乳清蛋白的分离提取研究[J]. 食品与发酵工业, 2023 , 49(15) : 173 -179 . DOI: 10.13995/j.cnki.11-1802/ts.032600

Abstract

To obtain better quality whey protein from goat milk, fresh goat milk was used for protein extraction by centrifugation, acid isoelectric precipitation (hydrochloric acid, acetic acid, and citric acid), and ethanol fractionation, respectively, and the effects of each method were evaluated by determining the properties of the obtained whey protein. Results showed that the content of casein in whey separated by acid precipitation was less, and the casein removal rate of whey extracted by hydrochloric was (75.90±0.30)%. The particle size of whey obtained by acetic acid method was significantly higher than those of whey obtained by the other four methods (P<0.05). The zeta potential of whey extracted by three acid precipitation methods had no significant difference (P>0.05). The acid-extracted whey β-sheet structure was shifted to the α-helix structure. The content of free sulfhydryl groups in whey extracted by centrifugation and hydrochloric was significantly higher than that obtained by acetic acid (P<0.05). In conclusion, acetic acid treatment provided the best separation and extraction results and the best quality of the extracted whey, making it an effective and scientific method for separating whey protein from goat milk.

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