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本研究采用凝胶色谱分析技术,以牛乳乳清为研究对象,建立一种简便、快速的测定α-乳白蛋白和β-乳球蛋白含量的方法。通过一系列的试验,确定最佳凝胶色谱试验条件:采用PBS缓冲液作为流动相,柱温为35℃,检测器为示差折光检测器,流速1 m L/min,进样量为20μL。在该工艺条件下,牛乳乳清中的α-乳白蛋白和β-乳球蛋白被有效地分离纯化,蛋白的回收率在90%以上。本方法具有良好的重复性和稳定性,为短时间内对乳制品中的α-乳白蛋白和β-乳球蛋白进行分离和定量检测提供一种新的方法,满足了科研和生产的需求。
In this study, the use of gel chromatography technology to milk whey as the research object, to establish a simple and rapid method for the determination of α-lactalbumin and β-lactoglobulin content. Through a series of experiments to determine the best gel chromatography test conditions: PBS buffer as mobile phase, the column temperature was 35 ℃, the detector refractive index detector, the flow rate of 1 m L / min, the injection volume of 20μL. Under this process condition, α-lactalbumin and β-lactoglobulin in milk whey are effectively isolated and purified, and the recovery rate of protein is over 90%. The method has good repeatability and stability, and provides a new method for the separation and quantitative detection of α-lactalbumin and β-lactoglobulin in dairy products in a short period of time, meeting the needs of scientific research and production.