WHEY PREPARATION METHODS AND THERMAL TREATMENT OF MILK AFFECT RECOVERY OF LACTOFERRIN USING ION-EXCHANGE CHROMATOGRAPHY

摘要

This study aims to determine the effect of whey preparation method and thermalrntreatment of milk on recovery of lactoferrin (Lf). Lf was isolated using cationexchangernchromatography from differently prepared wheys, differently heattreatedrnskim milks and whey powder. The content of Lf was determined byrnsodium dodecyl sulfate-polyacrylamide gel electrophoresis and enzyme-linkedrnimmunosorbent assay. Lf was more recovered from cheese whey than that fromrnacid whey. The recovery of Lf from skim milk pasteurized at 62.7C for 30 min andrnat 71.7C for 15 s was significantly lower than that from unpasteurized skim milkrn(P < 0.05). The longer skim milk was heated at 71.7C, the less Lf was recovered. Lfrnwas little recovered from commercial milk treated at 130C for 2 s and wheyrnpowder. These results suggest that recovery of Lf be apparently affected by wheyrnpreparation method and thermal treatment of milk.