Food and Fermentation Industries >

2022 , Vol. 48 >Issue 14: 188 - 194

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.028311

Protein isolation and purification of α-whey protein from Pamir yak milk

  • LI Xiaotong ,
  • XU Bingjie ,
  • ZHANG Jin ,
  • LI Caihong ,
  • Torkun·MAMET
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  • 1(College of Life Science and Technology Xinjiang University, Urumchi 830046, China)
    2(Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, Urumchi 830046, China)

Received date: 2021-06-09

  Revised date: 2021-08-24

  Online published: 2022-08-19

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Abstract

Pamir yak is distributed in the Pamir plateau that located in Kizilsu Kirgiz Autonomous Prefecture and Kashi region of Xinjiang. The milk protein content of Pamir yak is high and rich in nutrition, which is also an important food source for local herdsmen. The macromolecular protein in Xinjiang Pamir yak milk was separated by isoelectric point centrifugation.Then whey protein and casein were obtained, and their contents were determined. Moreover, ammonium sulfate fractional precipitation and ion exchange chromatography were used to separate α-lactalbumin (α-La). The results showed that the total protein content of Pamir yak milk was (2.81±0.23) g/100mL and the ratio of whey protein to casein was 43∶57, respectively. The Pamir yak milk contained α-La, β-lactoglobulin (β-Lg), casein, serum albumin, lactoferrin and immunoglobulin G. Ammonium sulfate with saturation concentration of 80% which could be used to separate α-La and β-Lg effectively.β-Lg was removed by DEAE Sepharose ion exchange chromatography to obtain high purity α-La. This study could provide a theoretical basis for the development of Pamir yak industry and yak milk products in Xinjiang.

Key words： pamir yak milk; protien; α-lactalbumin; purification

Cite this article

LI Xiaotong , XU Bingjie , ZHANG Jin , LI Caihong , Torkun·MAMET . Protein isolation and purification of α-whey protein from Pamir yak milk[J]. Food and Fermentation Industries, 2022 , 48(14) : 188 -194 . DOI: 10.13995/j.cnki.11-1802/ts.028311

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