CN114349842A - Concentration and separation method of beta-lactoglobulin - Google Patents
Concentration and separation method of beta-lactoglobulin Download PDFInfo
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- 238000000926 separation method Methods 0.000 title claims abstract description 19
- 102000000119 Beta-lactoglobulin Human genes 0.000 title 1
- 102000008192 Lactoglobulins Human genes 0.000 claims abstract description 75
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- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 29
- 229940027941 immunoglobulin g Drugs 0.000 claims abstract description 24
- 235000013305 food Nutrition 0.000 claims abstract description 23
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 21
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 21
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- 238000000034 method Methods 0.000 claims abstract description 18
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- NWUYHJFMYQTDRP-UHFFFAOYSA-N 1,2-bis(ethenyl)benzene;1-ethenyl-2-ethylbenzene;styrene Chemical compound C=CC1=CC=CC=C1.CCC1=CC=CC=C1C=C.C=CC1=CC=CC=C1C=C NWUYHJFMYQTDRP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000003729 cation exchange resin Substances 0.000 claims abstract description 7
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- 239000002253 acid Substances 0.000 claims abstract description 4
- 239000000243 solution Substances 0.000 claims description 99
- 238000010828 elution Methods 0.000 claims description 28
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- 235000018102 proteins Nutrition 0.000 claims description 24
- 102000004169 proteins and genes Human genes 0.000 claims description 24
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- 239000000843 powder Substances 0.000 claims description 13
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 claims description 6
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- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 claims description 2
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- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 3
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Abstract
The invention relates to the technical field of protein purification and preparation, and discloses a method for concentrating and separating beta-lactoglobulin, which comprises the following steps: (1) adjusting the pH value by stages: adjusting alkali and pH value to 11.0-13.0 in the first stage; adjusting acid in the second stage, and adjusting the pH value to 4.4-5.5; (2) membrane separation or centrifugal separation; (3) drying or adsorbing after redissolution: ensuring that the beta-lactoglobulin is absorbed in the cation exchange resin; (4) eluting for several times; (5) drying after desalting: obtaining a beta-lactoglobulin product; (6) desensitizing food is obtained. The invention recovers the whey protein in the whey water as the raw material, and the high-purity beta-lactoglobulin is industrially produced on the basis of concentrating the beta-lactoglobulin while the alpha-lactalbumin, the beta-lactoglobulin and the immunoglobulin G are concentrated and separated by human intervention; desensitized food is produced by a method for enriching beta-lactoglobulin.
Description
Technical Field
The invention relates to the technical field of protein purification and preparation, in particular to a concentration and separation method of beta-lactoglobulin.
Background
Whey is a by-product in the milk cheese processing process, exists in the water phase in the milk cheese protein coagulation process, and accounts for 85-95% of the volume of milk. The whey is rich in lactose (45-50 g/L), soluble protein (6-8 g/L), lipid (4-5 g/L), mineral salt (80-100 g/L) and the like, and contains 55% of milk nutrition. The Biochemical Oxygen Demand (BOD) of the treated whey is 27-60 g/L, and the Chemical Oxygen Demand (COD) is 50-102 g/L, so the whey is considered to be a serious environmental pollutant. About 9X 10 of the annual production of whey in the world7t, about 50% of them are discharged as waste water, which not only wastes resources but also pollutes the environment. With the increase of the production scale of cheese in China, the discharge of whey water becomes a problem of 'big difficulty' of cheese enterprises, the Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) in whey water are high, the pollution is serious after the whey water is directly discharged, and the requirements of energy conservation and emission reduction are not met.
The content ratio of each protein in whey is set up "innate", because the molecular weight of alpha-lactalbumin is about 14K, the molecular weight of beta-lactoglobulin is about 18K, the separation is difficult by a membrane separation method, the investment is large when resin is used for purification alone, and the industrial production cannot be realized.
Disclosure of Invention
Aiming at the technical problem, the invention provides a method for concentrating and separating beta-lactoglobulin, which comprises the following steps:
(1) adjusting the pH value by stages: adjusting the pH value of whey water or whey powder solution in the cheese production process by stages by utilizing the characteristic that beta-lactoglobulin has gel; adjusting alkali and pH value to 11.0-13.0 in the first stage to change disulfide bond of beta-lactoglobulin; adjusting the pH value to 4.4-5.5 to make the beta-lactoglobulin in the solution generate flocculation precipitation at the protein isoelectric point;
(2) membrane separation or centrifugation: performing membrane separation or centrifugal separation on the flocculated and precipitated material in the step (1); the membrane trapped fluid or centrifugal precipitate is mainly beta-lactoglobulin; the membrane permeate or the centrifugal clear liquid is mainly the mixed liquid of alpha-lactalbumin and immunoglobulin G;
(3) drying or adsorbing after redissolution: regulating the pH value of the membrane concentrated solution or the centrifugal precipitate in the step (2) to 5.5-7.0 for redissolution, and directly drying to obtain concentrated beta-lactoglobulin; or injecting into chromatographic column or stirring tank filled with cation exchange resin, and adjusting pH of the re-solution to 4.3-5.2 before injection to ensure that beta-lactoglobulin is adsorbed in the cation exchange resin;
(4) and (3) fractional elution: eluting the cation exchange resin in the step (3) at least twice by using a salt solution as an eluent; carrying out impurity removal in the first elution, and eluting after the second elution to obtain a target protein beta-lactoglobulin solution;
(5) drying after desalting: desalting and concentrating the beta-lactoglobulin solution obtained in the step (4), and drying to obtain a beta-lactoglobulin product;
(6) obtaining the desensitized food: and (3) concentrating and drying the alpha-lactalbumin and immunoglobulin G mixed solution obtained in the step (2) to obtain the desensitization food without allergen beta-lactoglobulin.
The alkali used in the first stage of the step (1) is food-grade sodium hydroxide.
The acid used in the second stage of the step (1) is food grade hydrochloric acid, acetic acid or citric acid.
The pore diameter of the membrane used for membrane separation in the step (2) is 0.5-1.2 μm.
And (3) adding dialysis water with the pH value of 4.0-5.5 during membrane separation in the step (2) to avoid redissolving the flocculated protein.
The rotating speed in the centrifugal separation in the step (2) is more than or equal to 1000 r/min.
In the step (4), the first elution adopts a salt solution with the mass concentration of 0-1% as an eluent, and the second later elution adopts a salt solution with the mass concentration of 1.5-5% as an eluent.
The salt solution refers to sodium salt, potassium salt or calcium salt solution.
The invention mainly has the following beneficial technical effects:
1. the invention can recover the whey protein in the whey water as the raw material, concentrate and separate the high-purity whey protein, and prepare the beta-lactoglobulin, thereby changing waste into valuable.
2. The invention relates to a method for industrially producing high-purity beta-lactoglobulin on the basis of concentrating beta-lactoglobulin while concentrating and separating alpha-lactalbumin, beta-lactoglobulin and immunoglobulin G products through human intervention.
3. The invention strips beta-lactoglobulin which is an infant allergen by a method for enriching beta-lactoglobulin in industrial production to produce desensitization food.
4. Low production cost and simple operation.
5. The total protein content of the produced beta-lactoglobulin powder reaches more than 90 percent, the content of the beta-lactoglobulin in the total protein reaches more than 92 percent, and the production recovery rate can reach more than 80 percent through the calculation of an area method.
Drawings
FIG. 1 is a liquid phase detection spectrum of concentrated whey (10.038min alpha-lactalbumin peak; 10.609min beta-lactoglobulin peak);
FIG. 2 is a schematic view of the centrifugal effect of the method of the present invention;
FIG. 3 is a report of the detection of the industrially produced concentrated beta-lactoglobulin product of the present invention;
FIG. 4 is a liquid phase detection spectrum of concentrated beta-lactoglobulin (10.454min alpha-lactalbumin peak; 11.307min beta-lactoglobulin peak);
FIG. 5 is a liquid phase detection spectrum of beta-lactoglobulin;
FIG. 6 is a report of the detection of the "desensitized food" product of the present invention in commercial process;
FIG. 7 is a schematic flow chart of the method of the present invention;
and (4) supplementary notes: because no national detection standard exists at present, the high performance liquid detection spectrum is set according to the national standard GB1903.17-2016 chromatographic gradient, and the detection wavelength is 220nm for detection.
Detailed Description
The present invention will be described in detail with reference to examples. In the following, the percentage concentrations are mass concentrations.
Example 1
Step 1: after milk is curdled, milk clear water is collected by filtration, and the whey is concentrated by 5K ultrafiltration membrane lactose removal, so that the content of whey protein is increased.
Step 2: the concentrated whey protein solution (a1) was adjusted to pH 11.22 with 0.25mol/L food grade sodium hydroxide and then adjusted to pH 4.86 with 0.5mol/L food grade hydrochloric acid to flocculate the protein in the solution.
And 3, step 3: the solution was separated by 0.8um ceramic membrane, the pH of the dialyzed water was adjusted to 4.76, and the nonflocculated protein was washed out as much as possible by adding the dialyzed water continuously. The obtained concentrated solution (b1) is mainly concentrated beta-lactoglobulin solution; the clear solution (c1) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 4, step 4: the clear solution (c1) passes through a 100K ultrafiltration membrane, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d1) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 1) was mainly a concentrated alpha-lactalbumin solution.
And 5, step 5: the concentrated solution (b1) was redissolved by adjusting pH to 5.62, and then adjusted to pH5.02, and passed through a column packed with a weak cation exchange resin having a particle size of 200 μm at a constant flow rate of 120L/h for 20min for adsorption. Eluting the chromatographic column by using 4 sodium chloride solutions (first eluents) with the volume of the column being 0.3 percent to obtain first elution collecting liquid; eluting the chromatographic column by using 4 sodium chloride solutions (second eluent) with the volume of the column being 3.5 percent to obtain second elution collecting liquid, namely the beta-lactoglobulin solution.
And 6, step 6: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f1), and drying to obtain beta-lactoglobulin powder.
For the test data, see table 1.
Table 1 example 1 test data table
Example 2
Step 1: WPC80 whey protein powder was dissolved (a2) at 5% concentration, and after adjusting pH to 11.17 with 0.25mol/L food grade sodium hydroxide, the pH was adjusted to 4.92 with 0.25mol/L food grade acetic acid, and protein in the solution flocculated.
Step 2: the solution was separated by means of a 0.8 μm ceramic membrane, the pH of the dialyzed water was adjusted to 5.16, and the nonflocculated protein was washed out as much as possible by the continuous addition of the dialyzed water. The obtained concentrated solution (b2) is mainly concentrated beta-lactoglobulin solution; the clear solution (c2) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 3, step 3: the clear solution (c2) passes through a 100K ultrafiltration membrane, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d2) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 2) was mainly a concentrated alpha-lactalbumin solution.
And 4, step 4: adjusting pH of the concentrated solution (b2) to 5.56 for redissolution, adjusting pH to 4.98, injecting into a stirring tank filled with 200 μm weak cation exchange resin, rotating at 40r/min, and adsorbing for 30 min. After adsorption is finished, emptying the residual materials in the resin tank, repeatedly flushing with pure water, emptying, and injecting and preparing 0.4% sodium chloride solution (first eluent) to analyze the resin when the detection value of a flushing water refractometer is 0 to obtain first elution collecting liquid; and (3) spraying with pure water again, when the refractometer value is 0, injecting and preparing a 4% sodium chloride solution (second eluent) to analyze the resin, and obtaining a second elution collecting solution, namely a beta-lactoglobulin solution.
And 5, step 5: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f2), and drying to obtain beta-lactoglobulin powder.
For the test data, see table 2.
Table 2 example 2 test data table
Example 3
Step 1: WPI90 isolated whey protein powder was solubilized (a3) at 5% concentration, adjusted to pH 11.22 with 0.25mol/L food grade sodium hydroxide and adjusted to pH 4.86 with 0.2mol/L food grade citric acid to flocculate the protein in solution.
Step 2: separating the flocculated solution by a centrifugal machine at the rotating speed of 2000r/min for 10min to obtain a precipitate (b3) which is mainly a concentrated beta-lactoglobulin product after the centrifugation is finished; the clear solution (c3) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 3, step 3: the clear solution (c3) passes through a 100K ultrafiltration membrane, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d3) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 3) was mainly a concentrated alpha-lactalbumin solution.
And 4, step 4: dissolving the precipitate (b3) in pure water, adjusting pH to 5.42 for redissolution, adjusting pH to 4.87, and adding into a stirring tank containing 200 μm weak cation exchange resin at 40r/min for 30 min. After adsorption is finished, emptying the residual materials in the resin tank, repeatedly flushing with pure water, emptying, and injecting and preparing 1% sodium chloride solution (first eluent) to analyze the resin when the detection value of a flushing water refractometer is 0 to obtain first elution collecting liquid; and (3) spraying with pure water again, when the refractometer value is 0, injecting and preparing 3.5 percent sodium chloride solution (second eluent) to analyze the resin, and obtaining second elution collecting liquid, namely beta-lactoglobulin solution.
And 5, step 5: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f3), and drying to obtain beta-lactoglobulin powder.
For the test data, see table 3.
Table 3 example 3 test data table
Example 4
Step 1: WPC80 whey protein powder was dissolved (a4) at 5% concentration, and after adjusting pH to 12.97 with 0.25mol/L food grade sodium hydroxide, the pH was adjusted to 4.48 with 0.25mol/L food grade acetic acid, and protein in the solution flocculated.
Step 2: the solution was separated by passing through a 1.2 μm ceramic membrane, the pH of the dialyzed water was adjusted to 5.48, and the nonflocculated protein was washed out as much as possible by continuously adding the dialyzed water. The obtained concentrated solution (b4) is mainly concentrated beta-lactoglobulin solution; the clear solution (c4) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 3, step 3: the clear solution (c4) passes through a 100K ultrafiltration membrane, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d4) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 4) was mainly a concentrated alpha-lactalbumin solution.
And 4, step 4: adjusting pH of the concentrated solution (b4) to 5.86 for redissolution, adjusting pH to 4.37, injecting into a stirring tank filled with 200 μm weak cation exchange resin, rotating at 40r/min, and adsorbing for 30 min. After adsorption is finished, emptying the residual materials in the resin tank, repeatedly flushing with pure water, emptying, and injecting and preparing 0.1% sodium chloride solution (first eluent) to analyze the resin when the detection value of a flushing water refractometer is 0 to obtain first elution collecting liquid; and (3) spraying with pure water again, when the refractometer value is 0, injecting and preparing a 5% sodium chloride solution (second eluent) to analyze the resin, and obtaining a second elution collecting solution, namely a beta-lactoglobulin solution.
And 5, step 5: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f4), and drying to obtain beta-lactoglobulin powder.
For the test data, see table 4.
Table 4 example 4 test data table
Example 5
Step 1: after milk is curdled, milk clear water is collected by filtration, and the whey is concentrated by 5K ultrafiltration membrane lactose removal, so that the content of whey protein is increased.
Step 2: the concentrated whey protein solution (a5) was adjusted to pH 12.02 with 0.25mol/L food grade sodium hydroxide and then adjusted to pH 5.01 with 0.2mol/L food grade citric acid to flocculate the protein in the solution.
And 3, step 3: separating the solution by 0.5um ceramic membrane, adjusting pH of dialyzate to 4.02, and washing out non-flocculated protein as far as possible by continuously adding dialyzate. The obtained concentrated solution (b5) is mainly concentrated beta-lactoglobulin solution; the clear solution (c5) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 4, step 4: the clear solution (c5) passes through a 50K ultrafiltration membrane, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d5) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 5) was mainly a concentrated alpha-lactalbumin solution.
And 5, step 5: the concentrated solution (b5) was redissolved by adjusting pH to 6.02, and then adjusted to pH5.14, and passed through a column packed with a weak cation exchange resin having a particle size of 200 μm at a constant flow rate of 120L/h for 20min for adsorption. Eluting the chromatographic column by using 4 calcium chloride solutions (first eluents) with the volume of the column being 0.4 percent to obtain first elution collecting liquid; and (3) eluting the chromatographic column by adopting 4 calcium chloride solutions (second eluent) with the volume of 1.5 percent of the column volume to obtain second elution collecting liquid, namely the beta-lactoglobulin solution.
And 6, step 6: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f5), and drying to obtain beta-lactoglobulin powder.
For this example, see table 5 for test data.
Table 5 example 5 test data table
Example 6
Step 1: WPI90 isolated whey protein powder was solubilized (a6) at 5% concentration, adjusted to pH 11.18 with 0.25mol/L food grade sodium hydroxide and adjusted to pH 5.46 with 0.2mol/L food grade citric acid to flocculate the protein in solution.
Step 2: separating the flocculated solution by a centrifugal machine at the rotation speed of 1000r/min for 15min to obtain a precipitate (b6) which is mainly a concentrated beta-lactoglobulin product after the centrifugation is finished; the clear solution (c6) is obtained as a mixed solution of mainly alpha-lactalbumin and immunoglobulin G.
And 3, step 3: the clear solution (c6) passes through a microfiltration membrane with the molecular weight of 300K, and macromolecular proteins such as immunoglobulin G in the solution are mainly retained. The resulting concentrate (d6) is mainly a concentrated immunoglobulin G solution; the resulting clear solution (e 6) was mainly a concentrated alpha-lactalbumin solution.
And 4, step 4: dissolving the precipitate (b6) in pure water, adjusting pH to 6.98 for redissolution, adjusting pH to 4.87, and adding into a stirring tank containing 200 μm weak cation exchange resin at 40r/min for 30 min. After adsorption is finished, emptying the residual materials in the resin tank, repeatedly flushing with pure water, emptying, and injecting and preparing 0.3% potassium chloride solution (first eluent) to analyze the resin when the detection value of a flushing water refractometer is 0 to obtain first elution collecting liquid; and (3) spraying with pure water again, when the refractometer value is 0, injecting and preparing a 3% potassium chloride solution (second eluent) to analyze the resin, and obtaining a second elution collecting solution, namely a beta-lactoglobulin solution.
And 5, step 5: desalting the second elution collected liquid by using a 5K ultrafiltration membrane device to obtain a beta-lactoglobulin solution (f6), and drying to obtain beta-lactoglobulin powder.
For this example, see table 6 for test data.
Table 6 example 6 test data table
Claims (8)
1. A method for concentrating and separating beta-lactoglobulin is characterized by comprising the following steps:
(1) adjusting the pH value by stages: adjusting the pH value of whey water or whey powder solution in the cheese production process by stages by utilizing the characteristic that beta-lactoglobulin has gel; adjusting alkali and pH value to 11.0-13.0 in the first stage to change disulfide bond of beta-lactoglobulin; adjusting the pH value to 4.4-5.5 to make the beta-lactoglobulin in the solution generate flocculation precipitation at the protein isoelectric point;
(2) membrane separation or centrifugation: performing membrane separation or centrifugal separation on the flocculated and precipitated material in the step (1); the membrane trapped fluid or centrifugal precipitate is mainly beta-lactoglobulin; the membrane permeate or the centrifugal clear liquid is mainly the mixed liquid of alpha-lactalbumin and immunoglobulin G;
(3) drying or adsorbing after redissolution: regulating the pH value of the membrane concentrated solution or the centrifugal precipitate in the step (2) to 5.5-7.0 for redissolution, and directly drying to obtain concentrated beta-lactoglobulin; or injecting into chromatographic column or stirring tank filled with cation exchange resin, and adjusting pH of the re-solution to 4.3-5.2 before injection to ensure that beta-lactoglobulin is adsorbed in the cation exchange resin;
(4) and (3) fractional elution: eluting the cation exchange resin in the step (3) at least twice by using a salt solution as an eluent; carrying out impurity removal in the first elution, and eluting after the second elution to obtain a target protein beta-lactoglobulin solution;
(5) drying after desalting: desalting and concentrating the beta-lactoglobulin solution obtained in the step (4), and drying to obtain a beta-lactoglobulin product;
(6) obtaining the desensitized food: and (3) concentrating and drying the alpha-lactalbumin and immunoglobulin G mixed solution obtained in the step (2) to obtain the desensitization food without allergen beta-lactoglobulin.
2. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein said alkali used in the first stage of step (1) is food grade sodium hydroxide.
3. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein said acid used for the second-stage acid adjustment in step (1) is food grade hydrochloric acid, acetic acid or citric acid.
4. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein said membrane separation of step (2) uses a membrane with a pore size of 0.5-1.2 μm.
5. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein said step (2) of membrane separation is performed by adding dialysis water with pH value of 4.0-5.5 to avoid re-dissolution of flocculated protein.
6. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein the rotation speed of said centrifugal separation in step (2) is not less than 1000 r/min.
7. The method for concentrating and separating beta-lactoglobulin according to claim 1, wherein said step (4) uses a salt solution with a mass concentration of 0-1% as an eluent for the first elution, and uses a salt solution with a mass concentration of 1.5% -5% as an eluent for the second later elution.
8. The method of claim 7, wherein the salt solution is sodium salt, potassium salt or calcium salt solution.
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| CN116982656A (en) * | 2023-08-01 | 2023-11-03 | 安徽天凯生物科技有限公司 | Method and device for separating components in milk and dairy products |
| CN117121946A (en) * | 2023-08-24 | 2023-11-28 | 安徽天凯生物科技有限公司 | Method and device for preparing mother emulsified infant formula milk powder and functional milk powder |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN116982656A (en) * | 2023-08-01 | 2023-11-03 | 安徽天凯生物科技有限公司 | Method and device for separating components in milk and dairy products |
| CN117121946A (en) * | 2023-08-24 | 2023-11-28 | 安徽天凯生物科技有限公司 | Method and device for preparing mother emulsified infant formula milk powder and functional milk powder |
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