| The dairy products are the best well-balanced food besides breast milk, because they contain all the necessary nutrients of the human body.? The different content ofα-lactalbumin is one of the differences between milk and breast milk, so improving content ofα-lactalbumin in infant formula is a good method to make its component be closer to breast milk. The research is aimed at separatingα-lactalbumin from milk. Beta-?lactoglobulin will combine with casein through disulfide bond to form the compound when the milk is treated by heating. After heatingα-lactalbumin and the compound will be seperated by different ways, such as precipitation of hydrochloric acid, coagulation of enzyme, centrifugation and membrane separation.The quantitative analysis ofα-lactalbumin andβ-lactoglobulin in milk was finished. The result showed that the method of capillary electrophoresis can be used to detect the content ofα-lactalbumin andβ-lactoglobulin in raw milk, skim milk and supernate of skim milk treated by ultracentrifuge because of its precision, accuracy and stability.? While? the? reversed phase high -performance liquid chromatography can not be used in quantitative analysis ofα-lactalbumin andβ-lactoglobulin in skim milk.Through the single factor and orthogonal experiments, the best heat treatment condition of skim milk is showed as follows: pH value of 5.0, holding 80℃for 15min. In contrast to different methods of separation, it is found that the membrane separation is the best way to seperateα-lactalbumin from milk, and the concentration, yield and purity ofα-lactalbumin are 0.72g/L , 47%, and 5.03 respectively.
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