摘要
本文采用等电点沉淀法制备酪蛋白，通过正交实验设计对影响酪蛋白得率几个主要因素进行了优选，得到酪蛋白制备的最佳工艺条件为pH4．6，温度为45～50℃，边加酸边搅拌，搅拌速度50～70r/min左右。
Casein protein was prepared by using isoelectric point precipitation in this paper. Several major factors which affected the rate of casein were optimized using the orthogonal experimental design. The optimum casein preparation conditions were pH 4.6, temperature 45 - 50℃, adding acid with stirring at 50 - 70 r/min.
基金
吉林省农科院创新工程项目（2007-0619-2）.
关键词
酪蛋白
制备
参数优化
Casein
Preparation
Parameter optimization
