Method for continuously separating and preparing functional lactoprotein in raw and fresh milk

Abstract

The invention discloses a method for continuously separating and preparing functional lactoprotein in raw and fresh milk. The method mainly comprises the following steps: step one, separating and recovering milk fat by adopting a centrifugal method; step two, separating casein by combining a chymosin precipitation method with an acid precipitation method; step three, centrifuging a solution to obtain a supernatant being whey protein, carrying out microfiltration sterilization, and recovering permeate liquid for later use; step three, recovering a lactoferrin crude product by adopting an isoelectric point method; step three, recycling trapped fluid by an ultrafiltration method to obtain a crude immunoglobulin product; step five, removing lactose components from the ultrafiltration permeateto obtain an alpha-lactalbumin crude product; and step six, carrying out chromatographic purification on the alpha-lactalbumin crude product to obtain high-purity protein. According to the invention,the casein is separated by adopting the chymosin precipitation method combined with the acid precipitation method, so that the whey protein yield is increased; the subsequent separation of three different functional lactoproteins is facilitated; the protein crude product and the high-purity protein can be respectively obtained; and the requirements of the food industry on different raw materials are met.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to a method for continuous separation and preparation of functional milk protein in fresh milk, and is a new separation method. Background technique [0002] The separation and preparation of milk bases is one of the key research issues in the development of special dietary foods, especially immunoglobulin, lactoferrin and α-lactalbumin are widely used, but in actual production, immunoglobulins are faced with inability to The problem of large-scale production, and the production technology of α-lactalbumin and lactoferrin is monopolized by foreign countries, so they can only rely on imports, the purchase price is expensive, and the industrial development is very limited. [0003] Separation and preparation of immunoglobulin, lactoferrin and α-lactalbumin from raw milk firstly prepare skim milk, separate casein from the skim milk to obtain whey protein, and then continuously separa...

AI Technical Summary

Problems solved by technology

[0002] The separation and preparation of milk base materials is one of the key research issues in the development of special dietary foods. In particular, immunoglobulin, lactoferrin and α-lactalbumin are widely used, but in actual production, immunoglobulins are faced with inability to The problem of large-scale production, and the production technology of α-lactalbumin and lactoferrin is monopolized by foreign countries, so they can only rely on imports, the purchase price is expensive, and the industrial development is very limited