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우유로부터 α-Lactalbumin 의 대량 분리를 위한 조건의 개선
기해진(H . J . Kee),윤숭섭(S . S . Yun),전석락(S . L . Juhn) 한국낙농식품응용생물학회 1998 한국유가공기술과학회지 Vol.16 No.1
N/A This study was performed to obtain a large quantity of α-lactalbumin(α-LA) from milk by an improved separation and purification method. The best condition of trypsin treatment to remove β-Lactoglobulin(β-LG) from WPC prepared was addition of 1/500(wt/wt) trypsin in 40mM Tris-HCl buffer at pH 9.0. The enzyme reaction could be stopped by heat-treatment at 60℃ for 3 min. α-LA was effectively precipitated from trypsin-treated WPC by adjusting the pH to 3.0 with HCl and then by salting out with 9% NaCl. α-LA was purified in a large quantity by DEAE-Sephacel chromatography using 0.15M NaCI in 20mM Tris-HCl buffer(pH 7.2), as an eluent. The yield and purity of the purified α-LA were 23.6% and 92.5%, respectively.