凝胶色谱法测定乳清中主要蛋白的相对分子量及其分布

Determination of Molecular Weight and Distribution of Major Proteins in Whey by Gel Chromatography

摘要:

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。

Abstract:

In this study, a simple and rapid method to measure α-lactalbumin and β-lactoglobulin contents was established by gel chromatography. Through a series of experiments, the optimum gel chromatography conditions were determined, where PBS was used as mobile phase, the column temperature was 35 ℃, the detector was a refractive index detector, flow rate was 1 m L/min, and the injection volume was 20μL. Under this condition, the α-lactalbumin and β-lactoglobulin in the cow’s milk whey were effectively separated and purified, the recovery rate was higher than 90%. In addition, both of them were with good reproducibility and stability. It provides a new method to quickly separate and quantitatively detect α-lactalbumin and β-lactoglobulin from dairy products, therefore meet requirements of the scientific research and production.