There has been a growing interest in casein fractions (α_S-, β- and κ-casein) due to their various techno- and bio-functional properties and as source for bio-active peptides. Several methods for isolating and purifying caseins have been reported. However, there is still room for improvement regarding purity and yield. In this study, three casein fractions were obtained by selective precipitation. A continuous process generating three major casein fractions using a temperature-controlled decanter centrifuge for separation was developed and suitability of the experimental setup was established. The process stability evaluated and the effect of operational parameters of the decanter on the separation process was investigated. The enrichment of the fractions was optimised by adjusting the operational parameters, e.g., inner weir diameter, centrifugal force and differential speed. The purity and yield of the fractions obtained were 39.6% and 96.1% for α_S-casein, 92.1% and 27.5% for β-casein and 39.2% and 54.1% for κ-casein, respectively.

人们对酪蛋白组分（α _S-、β- 和 κ-酪蛋白），因为它们具有各种技术和生物功能特性，并且是生物活性肽的来源。已经报道了几种分离和纯化酪蛋白的方法。然而，在纯度和产率方面仍有改进的空间。在这项研究中，通过选择性沉淀获得了三种酪蛋白组分。开发了一种使用温控卧螺离心机分离产生三种主要酪蛋白组分的连续工​​艺，并确定了实验装置的适用性。研究了过程稳定性评估和滗析器操作参数对分离过程的影响。通过调整操作参数，例如内堰直径、离心力和差速，优化馏分的富集。_S-酪蛋白，β-酪蛋白分别为 92.1% 和 27.5%，κ-酪蛋白分别为 39.2% 和 54.1%。