The aim of this
study was to introduce a simple, high efficient and less expensive method for
isolation of β-Lg from whey. Anion exchange chromatography, pepsin enzyme
treatment and ultrafiltration tecniques were preferred for isolation process to
compare differences. In addition to, centrifuge ultrafiltration techniques were
using for the first time for isolation of β-Lg from whey. Physicochemical analysis of whey samples
indicated that protein and β-Lg content in whey samples changed from 0.07 to 0.8% and 0.24 to 0.29 g/L, respectively. Treatment with the use of
pepsin enzyme, anion exchanges chromatography and ultrafiltration techniques,
resulted to β-Lg of 1.43, 6.56 and 43.59 folds respectively. Our results showed
that ultrafiltration techniques are rapid and efficient that allows high
protein yield and has advantages over other methods since it preserves the
native structure of β-Lg. Additionally, when the
enzymatic hydrolysis was used together with ultrafiltration technique, it was
found efficient and pure than the enzymatic hydrolysis together with dialyse membrane.
Also this study concluded that pepsin enzyme treatment and anion exchange
chromatography are economic methods but they are not efficient enough and very
time consuming. However isolation efficiency can be
increased the use of isolation methods together.
Subjects | Food Engineering |
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Journal Section | Articles |
Authors | |
Publication Date | January 1, 2018 |
Submission Date | February 9, 2017 |
Published in Issue | Year 2018Volume: 4 Issue: 1 |
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