Cilt 4, Sayı 1, Sayfalar 1 - 8 2017-11-06


Ezgi Demir Özer [1] , Zübeyde Öner [2]

52 106

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.

Beta lactoglobulin,Whey,Ultrafiltration,Anion exchange chromatography,Pepsin enzyme
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Konular Gıda Bilimleri ve Teknolojisi
Dergi Bölümü Makaleler

Orcid: 0000-0002-3525-5172
Yazar: Ezgi Demir Özer
Kurum: Niğde Ömer Halisdemir University, Faculty of Engineering, Department of Food Engineering, Niğde
Ülke: Turkey

Orcid: 0000-0003-2557-0731
Yazar: Zübeyde Öner
Kurum: Süleyman Demirel University, Faculty of Engineering, Department of Food Engineering, Isparta
Ülke: Turkey

Bibtex @araştırma makalesi { jfhs349675, journal = {Food and Health}, issn = {}, address = {Özkan ÖZDEN}, year = {2017}, volume = {4}, pages = {1 - 8}, doi = {10.3153/JFHS18001}, title = {COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION}, language = {en}, key = {cite}, author = {Öner, Zübeyde and Demir Özer, Ezgi} }
APA Demir Özer, E , Öner, Z . (2017). COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION. Food and Health, 4 (1), 1-8. DOI: 10.3153/JFHS18001
Chicago Demir Özer, E , Öner, Z . "COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION". Food and Health 4 (2017): 1-8
RIS TY - JOUR T1 - COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION AU - Ezgi Demir Özer , Zübeyde Öner Y1 - 2017 PY - 2017 N1 - doi: 10.3153/JFHS18001 DO - 10.3153/JFHS18001 T2 - Food and Health JF - Journal JO - JOR SP - 1 EP - 8 VL - 4 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS18001 UR - Y2 - 2017 ER -
EndNote %0 Food and Health COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION %A Ezgi Demir Özer , Zübeyde Öner %T COMPARISON OF DIFFERENT METHODS FOR BETA LACTOGLOBULIN ISOLATION %D 2017 %J Food and Health %P -2602-2834 %V 4 %N 1 %R doi: 10.3153/JFHS18001 %U 10.3153/JFHS18001