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Concentration and separation method of alpha-lactalbumin

A technology of lactalbumin and separation method, which is applied in the concentration and separation of α-lactalbumin, the production of concentrated and isolated whey protein and the preparation of α-lactalbumin, which can solve the waste of resources, difficulty in separation by membrane separation, and difficulty in separation, etc. problems, achieve the effect of reducing adsorption strength, low production cost and effective separation

Pending Publication Date: 2022-04-29
王鹏
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The world's annual whey production is about 9×10 7 t, about 50% of which is discharged as wastewater, which not only wastes resources, but also pollutes the environment
With the increase of domestic cheese production scale, the discharge of whey water will become a "persistent" problem for cheese enterprises. The content of biological oxygen demand (BOD) and chemical oxygen demand (COD) in whey water is relatively high, and the pollution after direct discharge Serious, does not meet the requirements of energy saving and emission reduction
[0003] The polarity of α and β proteins is similar, so it is difficult to separate them directly by resin separation; the content ratio of each protein in whey is "innately set", because the molecular weight of α-lactalbumin is about 14K, and the molecular weight of β-lactoglobulin is about 18K, it is difficult to separate them by membrane It is difficult to separate the methods, and the investment in resin purification alone is large and industrial production cannot be realized

Method used

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  • Concentration and separation method of alpha-lactalbumin
  • Concentration and separation method of alpha-lactalbumin
  • Concentration and separation method of alpha-lactalbumin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Step 1: After passing the milk through the curd, the whey water is collected by filtration, and the lactose is concentrated by the 5K ultrafiltration membrane to increase the whey protein content;

[0041] Step 2: Adjust the pH of the concentrated whey protein solution (a1) to 11.22 with 0.25mol / L food-grade sodium hydroxide, and then adjust the pH to 4.86 with 0.5mol / L food-grade hydrochloric acid, and the protein in the solution will flocculate .

[0042] Step 3: Separate the solution through a 0.8 μm ceramic membrane, adjust the pH of the dialysis water to 4.76, and wash out the non-flocculated protein as much as possible by continuously adding dialysis water. The concentrated solution (b1) obtained is mainly concentrated β-lactoglobulin solution; the clear solution (c1) obtained is mainly a mixed solution of α-lactalbumin and immunoglobulin G.

[0043] Step 4: The supernatant (c1) passes through a 100K ultrafiltration membrane to mainly retain macromolecular protei...

Embodiment 2

[0050] Step 1: Dissolve WPC80 whey protein powder (a2) at a concentration of 4%, adjust the pH to 11.17 with 0.25mol / L food-grade sodium hydroxide, then adjust the pH to 4.92 with 0.25mol / L food-grade acetic acid, The protein in the solution flocculates.

[0051] Step 2: Separate the solution through a 0.8 μm ceramic membrane, adjust the pH of the dialysis water to 5.16, and wash out the non-flocculated protein as much as possible by continuously adding dialysis water. The concentrated solution (b2) obtained is mainly concentrated β-lactoglobulin solution; the clear solution (c2) obtained is mainly a mixed solution of α-lactalbumin and immunoglobulin G.

[0052] Step 3: The supernatant (c2) passes through a 100K ultrafiltration membrane to mainly retain macromolecular proteins such as immunoglobulin G in the solution. The concentrated liquid (d2) obtained is mainly concentrated immunoglobulin G solution; the clear liquid (e2) obtained is mainly concentrated α-lactalbumin solu...

Embodiment 3

[0059] Step 1: Dissolve WPI90 isolated whey protein powder (a3) ​​at a concentration of 5%, adjust the pH to 11.22 with 0.25mol / L food-grade sodium hydroxide, then adjust the pH to 11.22 with 0.2mol / L food-grade citric acid 4.86, the protein in the solution flocculates.

[0060] Step 2: Separate the flocculation solution through a centrifuge at a speed of 2000r / min and a centrifugation time of 10min. After the centrifugation is completed, the precipitate (b3) obtained is mainly concentrated β-lactoglobulin product; the supernatant (c3) obtained is mainly α-lactalbumin and immunoglobulin G mixed solution.

[0061] Step 3: The supernatant (c3) passes through a 50K ultrafiltration membrane to mainly retain macromolecular proteins such as immunoglobulin G in the solution. The concentrated liquid (d3) obtained is mainly concentrated immunoglobulin G solution; the clear liquid (e3) obtained is mainly concentrated α-lactalbumin solution.

[0062] Step 4: After adjusting the clear s...

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Abstract

The invention relates to the technical field of protein purification and preparation, and discloses a concentration and separation method of alpha-lactalbumin, which comprises the following steps: (1) regulating the pH value in stages: regulating the pH value to 11.0-13.0 in the first stage; second-stage acid adjustment: adjusting the pH value to 4.4-5.5; (2) membrane separation or centrifugal separation; (3) drying after redissolving; (4) membrane separation or adsorption: ensuring that alpha-lactalbumin is adsorbed in anion exchange resin; (5) eluting for several times; and (6) adsorbing, desalting and drying to obtain an alpha-lactalbumin product. According to the method, whey protein in whey water is recycled as a raw material, and high-purity alpha-lactalbumin is industrially produced on the basis of concentrating alpha-lactalbumin while alpha-lactalbumin, beta-lactoglobulin and immune globulin G products are concentrated and separated through human intervention.

Description

technical field [0001] The invention relates to the technical field of protein purification and preparation, in particular to a method for concentrating and separating α-lactalbumin, that is, a method for producing concentrated and isolated whey protein from milk powder such as bovine or sheep whey water and whey powder and preparing α-lactalbumin. - Lactalbumin method. Background technique [0002] Whey is a by-product in the process of milk cheese processing, which exists in the water phase during the coagulation of cow casein protein, accounting for 85% to 95% of the volume of milk. Whey is rich in lactose (45-50g / L), soluble protein (6-8g / L), lipid (4-5g / L), mineral salt (80-100g / L), etc., and contains 55% milk nutrition . Since the biochemical oxygen demand (BOD) of whey is 27-60g / L and the chemical oxygen demand (COD) is 50-102g / L, whey is considered to be a serious environmental pollutant. The world's annual whey production is about 9×10 7 t, about 50% of which ar...

Claims

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Application Information

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IPC IPC(8): C07K14/76C07K1/34C07K1/18C07K1/14
CPCC07K14/76
Inventor 刘雅文陈勃然王艺默王鹏
Owner 王鹏
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