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乳业科学与技术 ›› 2012, Vol. 35 ›› Issue (6): 14-16.DOI: 10.15922/j.cnki.jdst.2012.06.004

• 加工工艺 • 上一篇    下一篇

牛初乳乳清制备工艺研究

周盛华; 刘晓飞; 赵红宇; 朱洪艳; 李学琳   

  1. 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
  • 出版日期:2012-12-30 发布日期:2022-06-30
  • 基金资助:
    国家“863”计划项目(2010AA023004)

Preparation of Colostrum Whey

ZHOU Sheng-hua1，LIU Xiao-fei2，ZHAO Hong-yu1,*，ZHU Hong-yan1，LI Xue-lin1   

  1. (1. Heilongjiang Kanpure Biotechnology Co. Ltd., Harbin 150025, China； 2. College of Food Engineering, Harbin University of Commerce, Harbin 150076, China)
  • Online:2012-12-30 Published:2022-06-30

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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％。

关键词: 牛初乳; 乳清; 酪蛋白

Abstract: Colostrum whey was prepared from defatted bovine colostrum using acid precipitation of casein. Based on acid type and strength and changes in IgG activity, the optimal conditions for acid precipitation of casein were determined as follows: defatted milk was adjusted with 0.8 mol/L lactic acid to pH 4.3 and diluted with water to a dry matter concentration of 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.

Key words: colostrum；whey；casein

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