CN109776666A - The extracting method of active lactoprotein in yak milk - Google Patents
The extracting method of active lactoprotein in yak milk Download PDFInfo
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- CN109776666A CN109776666A CN201910118089.4A CN201910118089A CN109776666A CN 109776666 A CN109776666 A CN 109776666A CN 201910118089 A CN201910118089 A CN 201910118089A CN 109776666 A CN109776666 A CN 109776666A
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Abstract
The invention discloses a kind of extracting methods of lactoprotein active in yak milk, including sterilization between degreasing, high temperature, short time, acid flocculation, ultrafiltration, freeze-drying.The feature that the present invention directly utilizes yak milk content of milk protein high, Lactic acid bacteria drink protein extraction is come out using the property of albumen acid cure, by extracting active lactoprotein therein, utilize the different principle of flocculation of the different acidic materials to different albumen, extract the higher active lactoprotein of lactoferrin content, the activity of lactoprotein is remained, and improves the recovery rate of active lactoprotein in yak milk to the greatest extent.
Description
Technical field
The present invention relates to a kind of extracting method of active lactoprotein, especially a kind of Lactic acid bacteria drink eggs extracted from yak milk
Its method of bletilla, belongs to technical field of bioengineering.
Background technique
Yak is to be grown in centered on Chinese Qinghai-Tibet Platean, and its adjoin the peculiar treasure of high mountain, Subalpine region extremely frigid zones
One of dilute ox kind belongs to phytophage ruminant domestic animal, due to its severe and special species factor of natural conditions of surviving, raises by feeding and grazing in addition
On all natural grassland, any man-made feeds or additive are not added, therefore the not only nutrition but also pollution-free of its milk and dairy produce, create yak
The fine quality of cow's milk, yak milk have that butterfat percnetage and protein content are high, rich in amino acid, multivitamin, microelement,
The advantages of nutritional ingredients such as lactose.Hongyuan yak in the application, Hongyuan yak milk timothy field all 3500 meters of mean sea level with
On the maximum highest snow-coated plateau in the whole world, be one of Chinese three big wetlands, ecosystem native pasture in thousand, 365 days pollution-free,
Possess the ecosystem native grass in a variety of thousand such as cordyceps sinensis, there are also the rivers of ecosystem lake in thousand of glacier snow mountain ablation, are
More Hongyuan yak provides the unique ground survived and herded.
Yak milk is otherwise known as natural concentrated milk, is the important food of highlands people of all nationalities and Dairy Processing raw material；
Yak milk nutritional ingredient abundant provides good nutrition foundation again for the growth and breeding of microorganism simultaneously；In addition, though yak
Milk production is 1/10th of traditional milk cow, but based on its high nutritive value, yak milk dry matter, protein, fat, cream
Sugar and content of mineral substances are higher compared with other cow's milk, and especially protein average content is greater than 5%, and common cow's milk only 3% or so.
Cow's milk protein is a variety of protein mixture general names in milk, is mainly made of casein and lactalbumin two large divisions, cream
Albumin then includes beta lactoglobulin, α-lactalbumin, lactoferrin, seralbumin and immunoglobulin and other micro eggs
It is white.Lactoprotein contains all essential amino acids and other amino acid of growth in humans's development, and digestibility is more than vegetable protein
Matter is high, and up to 98%~100%, thus lactoprotein is complete protein, itself is also a kind of energy.
But these natural lactoproteins be it is heat labile, general dairy products will pass through high-temperature sterilization in production technology
Processing, thus destroys the structure of protein, protein is made to lose bioactivity.It is demonstrate,proved through animal is consistent with human research
Bright: only active lactoprotein just has diseases prevention and disease-resistant characteristic, and denaturated protein only has nutritive value.It is Chinese special
A kind of method that active lactoprotein is extracted from yak milk is disclosed in sharp document CN1629183A, use centrifugation grease removal, bar
This moral cold sterilization, acid curd, centrifugal filtration degerming concentration, ultrafiltration, ion-exchange purification, but it is extracted in active lactoprotein
Lactoferrin content is to be improved.Up to the present, using yak milk extract high-content lactoferrin active lactoprotein and its
Method has not been reported.
Summary of the invention
In view of the deficiencies of the prior art, the present invention provides a kind of side of active lactoprotein for extracting high-content lactoferrin
Method makes full use of nutritional ingredient abundant in yak milk, Lactic acid bacteria drink protein extraction is come out, especially by lactoferrin content height
Active lactoprotein extract separation completely.
To achieve the above object, technical scheme is as follows:
The extracting method of active lactoprotein in a kind of yak milk, including it is sterilization between degreasing, high temperature, short time, acid flocculation, super
Filter, freeze-drying and etc., specifically includes the following steps:
1) pollution-free fresh yak milk, protein content 5.5-7% yak milk degreasing: are chosen；It is preheated to 38-40 DEG C,
Skim milk and fat are separated 15 minutes to obtain through 6000-7000r/min centrifuge；
2) it is sterilized between high temperature, short time: skim milk is subjected to high temperature；
3) acid flocculation: being separately added into acetic acid, citric acid flocculates in the skim milk after sterilization, adjustings PH is 4.2-
Between 4.5；
4) ultrafiltration, freeze-drying: concentrate egg white liquor is obtained using ultra-filtration filters, the active lactoprotein finished product after freeze-drying.
Preheating temperature can separate fat up to 38 DEG C or so from milk in step 1), further improve after being centrifuged
The efficiency that fat is separated with cow's milk protein.
Step 2) high temperature short time sterilization conditions are 80-85 DEG C, 15-20s, due to the lactalbumin heat contained in cow's milk
Stability is poor, and thermal denaturation is easily caused in sterilization process, thus in order to reach sterilization, enzyme inhibitor purpose simultaneously and guarantee lactalbumin
Denaturation degrees are minimum, and preferably 80 DEG C of sterilization temperature, 15s.It is compared to low-temperature sterilization in the prior art, although may be by
Lead to albuminous degeneration in high temperature action, but the denaturation due to caused by high temperature can be completely inhibited by controlling the high temperature sterilization time,
More preferably, and the high temperature sterilization time is short, high-efficient for bactericidal effect.
Acid flocculation is carried out using citric acid, acetic acid respectively in step 3), the acidity using different acid is different, so that cow's milk
Middle albumen flocculates gradually, completely.Wherein, it is preferable that acetate concentration 6-9% is added dropwise, adjusts pH to 5 or so, rear dropwise addition citric acid is dense
Degree is 2-4%, is adjusted to pH to 4.5 or so, and temperature controls within the scope of 25-35 DEG C.
Pass through the ultrafiltration membrane of molecular weight 10000 after the liquid that flocculates is diluted one times under the conditions of ultra-filtration conditions are 25 DEG C in step 4)
Ultrafiltration, the active lactoprotein finished product after freeze-drying.It, can be to avoid high temperature to the shadow of product color and flavor by freeze-drying
It rings, lactoprotein nutritional ingredient, which is not lost, is able to whole reservations.Wherein, freeze-drying condition is vacuum chamber pressure 0.1kPa, temperature
10 DEG C of degree.
Beneficial effect
The present invention has the advantage that compared with prior art
1, the present invention directly utilizes the high feature of yak milk content of milk protein, using the property of albumen acid cure by Lactic acid bacteria drink egg
It is white to extract.
2, the application is raw material using yak milk, by extracting active lactoprotein therein, utilizes different acidic materials pair
The different principle of the flocculation of different albumen extracts the higher active lactoprotein of lactoferrin content, remains lactoprotein
Activity, and improve in yak milk the recovery rate of active lactoprotein to the greatest extent.
Specific embodiment
Further specific descriptions are done to the present invention below by embodiment, but protection scope of the present invention is not merely limited to
In following embodiment, this hair is can be achieved according to the above present disclosure in the those of ordinary skill of the technical field
Bright purpose.
Embodiment 1: the extracting method of active lactoprotein in a kind of yak milk, including it is sterilization between degreasing, high temperature, short time, acid
Flocculation, ultrafiltration, freeze-drying, specifically includes the following steps:
1) pollution-free fresh yak milk, protein content 5.5-7% yak milk degreasing: are chosen；38 DEG C are preheated to, warp
7000r/min centrifuge separates 15 minutes to obtain skim milk and fat；
2) it is sterilized between high temperature, short time: skim milk is subjected to high temperature, 80 DEG C of sterilization temperature, 15s；
3) acid flocculation: acetate concentration 6% is added dropwise in the skim milk after sterilization, adjusts pH to 5 or so, lemon is added dropwise afterwards
Acid concentration is 4%, is adjusted to pH to 4.5 or so, and temperature controls within the scope of 25-35 DEG C；
4) ultrafiltration, freeze-drying: obtaining concentrate egg white liquor using ultra-filtration filters, and ultra-filtration conditions will flocculate liquid under the conditions of being 25 DEG C
Pass through the ultrafiltration membrane ultrafiltration of molecular weight 10000, the work after vacuum chamber pressure 0.1kPa, 10 DEG C of temperature freeze-dryings after one times of dilution
Property lactoprotein finished product.
Comparative example 1: the extracting method of active lactoprotein in a kind of yak milk, including degreasing, cold sterilization, acid flocculation,
Ultrafiltration, freeze-drying and etc., specifically includes the following steps:
1) pollution-free fresh yak milk, protein content 5.5-7% yak milk degreasing: are chosen；38 DEG C are preheated to, warp
7000r/min centrifuge separates 15 minutes to obtain skim milk and fat；
2) cold sterilization: skim milk is carried out to sterilize s in cryogenic conditions illumination；
3) acid flocculation: acetate concentration 6% is added dropwise in the skim milk after sterilization, adjusts pH to 5 or so, lemon is added dropwise afterwards
Acid concentration is 4%, is adjusted to pH to 4.5 or so, and temperature controls within the scope of 25-35 DEG C；
4) ultrafiltration, freeze-drying: obtaining concentrate egg white liquor using ultra-filtration filters, and ultra-filtration conditions will flocculate liquid under the conditions of being 25 DEG C
Pass through the ultrafiltration membrane ultrafiltration of molecular weight 10000, the work after vacuum chamber pressure 0.1kPa, 10 DEG C of temperature freeze-dryings after one times of dilution
Property lactoprotein finished product.
Comparative example 2: the extracting method of active lactoprotein in a kind of yak milk, including it is sterilization between degreasing, high temperature, short time, acid
Flocculation, ultrafiltration, freeze-drying, specifically includes the following steps:
1) pollution-free fresh yak milk, protein content 5.5-7% yak milk degreasing: are chosen；38 DEG C are preheated to, warp
7000r/min centrifuge separates 15 minutes to obtain skim milk and fat；
2) it is sterilized between high temperature, short time: skim milk is subjected to high temperature, 80 DEG C of sterilization temperature, 15s；
3) acid flocculation: acetate concentration 10% is added dropwise in the skim milk after sterilization, is adjusted to pH to 4.5 or so, temperature
Control is within the scope of 25-35 DEG C；
4) ultrafiltration, freeze-drying: obtaining concentrate egg white liquor using ultra-filtration filters, and ultra-filtration conditions will flocculate liquid under the conditions of being 25 DEG C
Pass through the ultrafiltration membrane ultrafiltration of molecular weight 10000, the work after vacuum chamber pressure 0.1kPa, 10 DEG C of temperature freeze-dryings after one times of dilution
Property lactoprotein finished product.
Active lactoprotein finished product prepared by the embodiment of the present invention 1 and the active lactoprotein finished product of comparative example 1-2 preparation into
Row Active Components, the results are shown in Table 1 for analysis:
The active lactoprotein finished product composition analysis result of table 1
| Component | Embodiment 1 | Comparative example 1 | Comparative example 2 |
| Beta lactoglobulin | 2.61% | 2.60% | 2.60% |
| α-lactalbumin | 1.72% | 1.61% | 1.61% |
| Lactoferrin | 0.083% | 0.078% | 0.073% |
| Seralbumin | 1.32% | 1.31% | 1.32% |
| Total protein | 5.733% | 5.598% | 5.603% |
As seen from the results in Table 1, content of milk protein is up to 5% or more in yak milk, by the extraction side of the embodiment of the present invention 1
After method, beta lactoglobulin, α-lactalbumin, lactoferrin, seralbumin isoreactivity lactoprotein can be extracted, and it is total
Amount reaches 5.733%, although comparative example 1 or 2 method of comparative example can also obtain higher active content of milk protein, it always contains
Amount be slightly below 1 method of the embodiment of the present invention extraction as a result, and lactoferrin content be significantly lower than 1 method of the embodiment of the present invention
Lead.
Although inventor has done more detailed elaboration to technical solution of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modifications to the embodiments described above may be made or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are modified or changed to those skilled in the art
Into falling within the scope of the claimed invention.
Claims (8)
1. the extracting method of active lactoprotein in a kind of yak milk, including sterilization between degreasing, high temperature, short time, acid flocculation, ultrafiltration,
Freeze-drying and etc., specifically includes the following steps:
1) pollution-free fresh yak milk, protein content 5.5-7% yak milk degreasing: are chosen；It is preheated to 38-40 DEG C, warp
6000-7000r/min centrifuge separates 15 minutes to obtain skim milk and fat；
2) it is sterilized between high temperature, short time: skim milk is subjected to high temperature；
3) acid flocculation: being separately added into acetic acid, citric acid flocculates in the skim milk after sterilization, adjustings PH is 4.2-4.5
Between；
4) ultrafiltration, freeze-drying: concentrate egg white liquor is obtained using ultra-filtration filters, the active lactoprotein finished product after freeze-drying.
2. extracting method according to claim 1, which is characterized in that preheating temperature is up to 38 DEG C in step 1).
3. any one of -2 extracting method according to claim 1, which is characterized in that step 2) high temperature short time sterilization conditions are
80-85 DEG C, 15-20s.
4. extracting method according to claim 1, preferably 80 DEG C of sterilization temperature in step 2), 15s.
5. any one of -4 extracting method according to claim 1, which is characterized in that acetate concentration is added dropwise in acid flocculation in step 3)
6-9% adjusts pH to 5 or so, and the rear citric acid concentration that is added dropwise is 2-4%, is adjusted to pH to 4.5 or so, temperature is controlled in 25-35
Within the scope of DEG C.
6. extracting method according to claim 5, which is characterized in that acetate concentration 6% is added dropwise in acid flocculation in step 3), rear to drip
Adding citric acid concentration is 4.
7. any one of -6 extracting method according to claim 1, which is characterized in that under the conditions of ultra-filtration conditions are 25 DEG C in step 4)
Pass through the ultrafiltration membrane ultrafiltration of molecular weight 10000 after the liquid that flocculates is diluted one times.
8. any one of -7 extracting method according to claim 1, which is characterized in that it is vacuum chamber pressure that step 4), which is freeze-dried condition,
Power 0.1kPa, 10 DEG C of temperature.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112159458A (en) * | 2020-09-28 | 2021-01-01 | 靡特洛 | Method for extracting milk protein from expired deteriorated milk |
| CN112704116A (en) * | 2020-12-10 | 2021-04-27 | 红原牦牛乳业有限责任公司 | Low-lactose A2 yak milk separation and purification system and separation and purification method |
| CN114163492A (en) * | 2021-12-15 | 2022-03-11 | 杭州配方师科技有限公司 | Milk protein extraction method, milk protein obtained by extraction method and application of milk protein |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112159458A (en) * | 2020-09-28 | 2021-01-01 | 靡特洛 | Method for extracting milk protein from expired deteriorated milk |
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| CN112704116A (en) * | 2020-12-10 | 2021-04-27 | 红原牦牛乳业有限责任公司 | Low-lactose A2 yak milk separation and purification system and separation and purification method |
| CN114163492A (en) * | 2021-12-15 | 2022-03-11 | 杭州配方师科技有限公司 | Milk protein extraction method, milk protein obtained by extraction method and application of milk protein |
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