食品与发酵工业2025，Vol.51Issue(22)：79-88,10.DOI:10.13995/j.cnki.11-1802/ts.042471
山羊乳κ-酪蛋白和β-酪蛋白配料分离制备及放大生产
Separation,preparation,and scale-up production of goat κ-and β-casein ingredients
摘要
Abstract
This study used a selective precipitation method to isolate κ-and β-casein with a ratio similar to human caseins from goat micellar casein concentrates(MCC),and then also tried scale-up production.Optimization of process parameters for critical steps inclu-ding redissolution,casein-calcium complexation,αs-casein precipitation and low-temperature equilibration resulted in κ-and β-casein with high recovery and purity.At laboratory scale,the yields for κ-and β-caseins reached 85.7％and 97.3％,with purities being 18.0％and 68.7％,respectively.In scale-up production with 60 L MCC solution,κ-and β-caseins yields reached 76.4％and 88.7％,with purities of 18.0％and 67.6％,respectively.Washing the precipitate one or more times reduced ash content to be less than 5％.This method brings the proportion of goat caseins closer to that of human caseins,thereby enhancing the application value of MCC in fields such as in-fant.关键词
山羊乳/胶束酪蛋白浓缩物/κ-酪蛋白/β-酪蛋白/选择性沉淀/放大生产Key words
goat milk/micellar casein concentrate/κ-casein/β-casein/selective precipitation/scale-up production引用本文复制引用
缪光勇,陶秀梅,彭小雨,高宇,王杉杉,吴桐,刘大松,周鹏..山羊乳κ-酪蛋白和β-酪蛋白配料分离制备及放大生产[J].食品与发酵工业,2025,51(22):79-88,10.基金项目
十四五国家重点研发计划子课题(2023YFF1103403) （2023YFF1103403）
无锡市基础研究项目(K20231027) （K20231027）
