The Preliminary Research On The Isolation And Differential Protein Of Whey Protein In Koumiss Different Fermentation Period

Koumiss is fresh mare’s milk as raw material, the milk beverage with low alcohol is produced under the action of the generations of lactic acid bacteria, yeast and other microorganisms.With the development of modern molecular biology and biochemistry of separation technology and the gradual perfection of Mongolian medicine theory, researchers recognized that koumiss microorganisms and nutrients have a very high level live action. In recent years, people found that casein and whey protein of the content and ratio (1:1) in Koumiss is very suitable for the body’s digestion and absorption. However, few people concern changes of koumiss milk protein in different fermentation time. Based on the above, this study preliminary on koumiss whey protein, combined with SDS-PAGE electrophoresis and Image-Lab gel analysis software to acquire some results:1. In order to find out the suitable SDS electrophoresis system of koumiss whey protein, in the concentration of separation gel, concentration of concentrated gel, voltage condition of separation gel, sample volume, sample dyeing method, concentration of sample, etc.. The results that the separation gel concentration was12%, the concentrated gel concentration was5%, the separation gel voltage was180V, sample volume was16ul, modified Coomassie brilliant blue dyeing method, and concentration of sample dyeing was0.5ug/ul, can be well separated koumiss whey protein components. This system has very high accuracy and the relative standard deviation (RSD) was less than3%through SDS-PAGE method validation test.2. Based on the specific SDS electrophoresis conditions, this study was determined and analyzed respectively differs and changes of koumiss whey protein molecular weight and whey protein of different fermentation periods through the establishment of a low molecular weight protein standard curve and the use of Image-Lab gel software.(1) This research according to the electrophoresis figure of whey protein of koumiss with different fermentation period and via establishing standard curve of low Molecular Weight protein,cabtured thirteen bands of protein in range from1.033×104Da to6.720×104Da.among them, public protein bands are five articles and different protein bands are eight articles. In the different eight protein bands,two bands change significantly and the other six bands have change in their content mainly.(2) Based on the determination of molecular weight, using Image-Lab gel software to analyze the whey protein of mare’s milk and koumiss and the results show the molecular weight of6.720×104Da and1.269×104Da significantly decreased tendency after the respective fermentation process of60h and72h,the other whey protein appeard to no rules change or have little variation.