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Position: Home > Articles > Technology of Extracting Casein from Milk in Laboratory Animal Husbandry and Feed Science 2010,31 (8) 89-91

实验室制备牛奶酪蛋白的技术研究

作者：

Jianhua Fan

单位：

Institute of Food Science and Technology,College of Life Science and Engineering,Southwest University of Science and Technology,Mianyang 621010,China

关键词：

min;casein;purity;extracting;casein protein;mil

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。

译名：

Technology of Extracting Casein from Milk in Laboratory

作者：

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)

关键词：

casein;extraction;technical route;processing parameters

摘要：

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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实验室制备牛奶酪蛋白的技术研究

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