| 牛初乳乳清制备工艺研究 |
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| 引用本文： | 周盛华,刘晓飞,赵红宇,朱洪艳,李学琳. 牛初乳乳清制备工艺研究[J]. 乳业科学与技术, 2012, 35(6): 14-16. DOI: 10.15922/j.cnki.jdst.2012.06.004 |
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| 作者姓名： | 周盛华 刘晓飞 赵红宇 朱洪艳 李学琳 |
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| 作者单位： | 黑龙江康普生物科技有限公司,黑龙江哈尔滨,150025%哈尔滨商业大学食品工程学院,黑龙江哈尔滨,150076 |
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| 基金项目： | 国家“863”计划项目 |
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| 摘 要： | 为优化乳清制备工艺，以脱脂牛初乳为原料，研究通过酸沉酪蛋白方法制备高质量乳清。综合考虑酸的种类、强弱和乳清中IgG的活性变化，确定了酸沉酪蛋白的最佳工艺条件为：0．8mol／L乳酸调脱脂乳pH值至4．3，加水至干物质终质量分数为10％，45℃水浴15min，4000r／min离心5min。经检测所制备的乳清中IgG活性含量仅损失3．05％。
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| 关 键 词： | 牛初乳 乳清 酪蛋白, |
Preparation of Colostrum Whey |
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| ZHOU Sheng-hua,LIU Xiao-fei,ZHAO Hong-yu,ZHU Hong-yan,LI Xue-lin. Preparation of Colostrum Whey[J]. JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY, 2012, 35(6): 14-16. DOI: 10.15922/j.cnki.jdst.2012.06.004 |
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| Authors: | ZHOU Sheng-hua LIU Xiao-fei ZHAO Hong-yu ZHU Hong-yan LI Xue-lin |
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| Affiliation: | (1. Heilongjiang Kanpure Biotechnology Co. Ltd., Harbin 150025, China；2. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China) |
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| Abstract: | Colostrum whey was prepared from defatted bovine colostrum using acid precipitation of casein. Based on acidtype and strength and changes in IgG activity, the optimal conditions for acid precipitation of casein were determined asfollows: defatted milk was adjusted with 0.8 mol/L lactic acid to pH 4.3 and diluted with water to a dry matter concentrationof 10% followed by heating in 45 ℃ water bath for 15 min and centrifugal separation at 4000 r/min for 5 min. Only 3.05%of the IgG activity was found for the prepared whey. |
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| Keywords: | colostrum whey casein |
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