| 摘要 |
PURPOSE:To obtain a surfactant having an excellent emulsifying effect as well as safe because it is made of natural stock by using lactoferrin (component 3) included in milk protein proteose peptone. CONSTITUTION:The heat resistant fractions of whey protein are, at first, analyzed by disk electrophoresis and are fractionized by ammonium sulfate into the three fractions of components 3, 5 and 8. Next, the component 3 is selected as a fraction to be brought into reaction with the antibody of anti-soluble glycoprotein by a single radioimmunodiffusing method. After that, the component 3 is refined by DFAE cellulose chromatography or the like. In the above mentioned manner, because lactoferrin which is natural protein obtd. by milk is used as the source, the surfactant can safely be used for the field of foods or the like and furthermore has an excellent emulsifying effect. |
