摘要
以乳清粉为原料,比较研究了硫酸铵沉淀加凝胶层析法和高盐低pH加透析法两种技术路线分离纯化β-乳球蛋白的得率与纯度。实验结果表明,高盐低pH加透析法所得β-乳球蛋白浓度为11mg/mL、SDS-PAGE检测纯度达90%以上;硫酸铵沉淀加凝胶层析法所得β-乳球蛋白浓度为1mg/mL、纯度>90%。
Whey power were used as raw materials, the ammonium sulfate precipitation with gel chromatography and high salt,low pH methods with dialyze-method to separate the β-lactoglobulin were compared. The results showed that the concentration of the β-lactoglobulin was 11mg/mL,the purity reached 90% by using high salt, low pH methods with dialyze-method, and the concentration was 1mg/mL,the purity was more than 90% by using ammonium sulfate precipitation with gel chromatography.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第12期153-154,157,共3页
Science and Technology of Food Industry
