| 牛奶中酪蛋白和乳糖的分离方法研究 |
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| 引用本文： | 原龙,王新,尤艳蓉.牛奶中酪蛋白和乳糖的分离方法研究[J].应用化工,2009,38(3). |
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| 作者姓名： | 原龙 王新 尤艳蓉 |
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| 作者单位： | 1. 西安工程大学,环化学院,陕西,西安,710048
2. 内蒙古农业大学,职业技术学院,内蒙古,包头,014109 |
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| 摘 要： | 用蛋白质等电沉淀法从牛奶中分离酪蛋白和乳糖。酪蛋白分离的最佳工艺参数为:提取温度40℃,pH值4.8,乙醇用量20 mL/100 mL牛奶;乳糖分离的最佳工艺参数为:pH值4.8,碳酸钙用量2.5 g/100 mL牛奶,结晶时间4 d。温度对乳糖得率的影响不大。
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| 关 键 词： | 牛奶 酪蛋白 乳糖 分离 |
Separation of casein and lactose from the milk |
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| YUAN Long,WANG Xin,YOU Yan-rong.Separation of casein and lactose from the milk[J].Applied chemical industry,2009,38(3). |
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| Authors: | YUAN Long WANG Xin YOU Yan-rong |
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| Abstract: | This paper studied the optimum conditions of separation of casein protein and lactose from milk by isoelectric precipitation.The results showed that to separate casein protein the best process parameters were extraction temperature 40 ℃,pH 4.8,ethanol concentration 20 mL/100 mL;to separate lactose the best conditions were pH 4.8,calcium carbonate concentration 2.5 g/100 mL,crystallization time 4 d,temperature had little effect on lactose yield. |
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| Keywords: | milk casein protein lactose separation |
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