畜牧与饲料科学 ›› 2010, Vol. 31 ›› Issue (8): 83-83.doi: 10.12160/j.issn.1672-5190.2010.08.041

• 食品科学 • 上一篇    下一篇

实验室制备牛奶酪蛋白的技术研究

韩珍琼 方建华   

  1. 西南科技大学生命科学与工程学院食品科学技术研究所,四川绵阳621010
  • 出版日期:2010-08-20 发布日期:2010-08-20
  • 通讯作者: 韩珍琼
  • 作者简介:韩珍琼(1969-),女,副教授,主要从事食品生化实验教学及发酵食品生产技术研究工作。
  • 基金资助:
    西南科技大学实验技术研究基金(08syjs-15)

Technology of Extracting Casein from Milk in Laboratory

HAN Zhen-qiong,FANG Jian-hua(Institute of Food Science and Technology,College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China)   

  • Online:2010-08-20 Published:2010-08-20

摘要: 对影响酪蛋白提取收得率和制品纯度的各种因素进行试验研究。确定了实验室条件下从牛奶中提取酪蛋白的技术路线和工艺参数。离心转速为5000r/min,离心时间为30min,进行离心脱脂;在预热温度55℃、pH值为4.6的条件下进行酪蛋白凝聚;离心排除乳清,转速为3000r/min,时间为15min,经水洗涤后50℃条件下烘干3.5h,用石油醚作为有机溶剂进行抽提,最终得到纯度为95%左右的酪蛋白制品。

Abstract: The factors affecting extraction yield and purity of casein were analyzed.Technical route and processing parameters were determined for extracting casein protein from milk.Fat was degreased by centrifugation at 5000 r/min for 30 min.Casein was agglutinated at pH 4.6 after being preheated to 55 ℃.Whey was removed by centrifugation at 3000 r/min for 15 min.Casein was extracted with ligarine after washing with water and drying at 50 ℃ for 3.5 h.The purity of casein protein was about 95%.

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