Study on the Separation of α-Casein and β-Casein from Yak Casein and Digestibility of the Product

Abstract

Abstract: In this study, an modified urea method was used to selectively separate α-casein and β-casein from yak casein.The rate of purity was 74.2% and 75.0% and the rate of yield was 69.5% and 26.5% respectively. The result of acid coagulationindicated that the large hard clots of α-casein fraction was formed together with the formation of the loose clots of β-caseinfraction at 37℃ and pH4.0. Pepsin digestibility of the casein fractions followed the order β -casein >α -casein > bovinecasein. Hence the β-casein fraction might be suitable for infant feeding formula.

Key words: casein, α-Casein, β-Casein, separation, digestion

LI Wu-Yi, GUO Shun-Tang, YU Shu-Xiao, LU Xiao-Min. Study on the Separation of α-Casein and β-Casein from Yak Casein and Digestibility of the Product[J]. FOOD SCIENCE, 2005, 26(7): 70-73.

[1]	LÜ Siyi, LU Qi, PAN Siyi. Stability and in Vitro Digestion of Pectin-Walnut Proteins Stabilized Emulsions Encapsulating Curcumin [J]. FOOD SCIENCE, 2021, 42(8): 1-9.
[2]	XIANG Ting, XIA Chen, LIU Jianhua, WANG Chaoran, SHEN Jianfu. Separation, Structural Identification and Anti-tumor Effects of New Compounds from Cordyceps militaris [J]. FOOD SCIENCE, 2021, 42(8): 235-242.
[3]	ZHANG Ping, LIU Hongwei, HUANG Jianhua, CHEN Lin. Determination of Major and Trace Metal Elements in Beer by Microwave Plasma-Atomic Emission Spectroscopy [J]. FOOD SCIENCE, 2021, 42(8): 243-247.
[4]	CHEN Shujun, ZHENG Jie. Dynamic Analysis of Organic Acids in a Mixture of Vegetable and Fruit Juices during Fermentation and Changes in Antioxidant Activity and Functional Constituents during Simulated Gastrointestinal Digestion [J]. FOOD SCIENCE, 2021, 42(7): 90-97.
[5]	LI Yang, LI Yan, WANG Yunna, YUAN Dongdong, ZHANG Liebing. Effects of Casein Types and Secondary Homogenization on Whipping Properties of Recombined Cream [J]. FOOD SCIENCE, 2021, 42(7): 106-112.
[6]	FENG Cuiping, LIU Yinuo, FAN Shuangxi, WU Zhuying, ZHONG Qiding. Determination of Casein Content in Dairy Products by 31P Nuclear Magnetic Resonance [J]. FOOD SCIENCE, 2021, 42(4): 221-226.
[7]	MAO Xiaoyu, XU Xinyu, YANG Hujun, JIA Bin, ZUO Feng. Antioxidant Activity and Structural Characteristics of in Vitro Digestion Products of Purple Speckled Kidney Bean (Phaseolus vulgaris L.) Protein [J]. FOOD SCIENCE, 2021, 42(3): 56-62.
[8]	LIU Fangwei, ZHANG Shanshan, CHEN Suming, NIE Shaoping, HU Jielun, XIE Mingyong. Gastrointestinal Digestion and Fermentation Characteristics in Vitro of Breads Incorporated with Three Different Polysaccharides [J]. FOOD SCIENCE, 2021, 42(3): 143-149.
[9]	LIU Lu, WU Jiangli, YANG Jintao, TANG Zhongyue, ZENG Xuefeng. Isolation and Fermentation Characteristics of γ-Aminobutyric Acid-producing Lactic Acid Bacteria from Yujiangsuan, a Traditional Miao Ethnic Fermented Condiment [J]. FOOD SCIENCE, 2021, 42(18): 73-79.
[10]	HAO Xinyue, LI Xiaodong, LIU Lu, ZHANG Xiuxiu, YANG Wanshuang, ZHANG Gengxu, WANG Dong. Effect of Lactobacillus helveticus on Production of ACE Inhibitory Peptides in Cheddar Cheese during Ripening and Its Digestion Stability [J]. FOOD SCIENCE, 2021, 42(18): 143-149.
[11]	WANG Junjuan, LI Xinrui, CHEN Cheng, SUN Shanfeng, LIU Guirong, CHE Huilian. Prediction and Identification of Linear B Cell Epitope on the Major Peanut Allergen Ara h 1 [J]. FOOD SCIENCE, 2021, 42(17): 106-112.
[12]	JIANG Yujun, YANG Tao, MAN Chaoxin, ZHOU Wenqi, WANG Rui, CHEN Sihan, YANG Xinyan, FU Shiqian, GAO Pingping, REN Yuwei, ZHANG Wei. Rapid Detection of Cronobacter sakazakii in Powdered Infant Formula by Immunomagnetic Separation Coupled with Visual Nanogold Hybridization Probe [J]. FOOD SCIENCE, 2021, 42(16): 224-232.
[13]	LI Yujing, SUN Liping, ZHUANG Yongliang. Purification and Thermal Stability of Geraniin from Rambutan (Nephelium lappaceum) Peels [J]. FOOD SCIENCE, 2021, 42(15): 44-49.
[14]	WANG Yaling, ZHAO Junying, QIAO Weicang, ZHANG Minghui, LIU Yan, CHEN Lijun. Determination of 10 Elements in Breast Milk by Inductively Coupled Plasma-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 165-169.
[15]	ZHANG Biao, HUANG Na, ZHANG Wanli, WANG Shuo, SHENG Wei. Fluorescence Immunoassay Combined with Magnetic Separation Using Upconversion Nanoparticles as Label for the Detection of Tyramine in Food Samples [J]. FOOD SCIENCE, 2021, 42(14): 270-275.

Study on the Separation of α-Casein and β-Casein from Yak Casein and Digestibility of the Product

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments