Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration

Foods

Laetitia M. Bonnaillie¹  Phoebe Qi¹  Edward Wickham¹ 

关键词: whey proteins;    fractionation process;    supercritical carbon dioxide;    casein glycomacropeptide;    β-lactoglobulin;    membrane filtration;   

DOI  :  10.3390/foods3010094

来源: mdpi

【 摘 要 】

Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and casein glycomacropeptide (GMP), are added to foods to boost nutritional and functional properties. Supercritical carbon dioxide (SCO₂) has been shown to effectively fractionate WPC and WPI to obtain enriched fractions of α-LA and β-LG, thus creating new whey ingredients that exploit the properties of the individual component proteins. In this study, we used SCO₂ to further fractionate WPI via acid precipitation of α-LA, β-LG and the minor whey proteins to obtain GMP-enriched solutions. The process was optimized and α-LA precipitation maximized at low pH and a temperature (T) ≥65 °C, where β-LG with 84% purity and GMP with 58% purity were obtained, after ultrafiltration and diafiltration to separate β-LG from the GMP solution. At 70 °C, β-LG also precipitated with α-LA, leaving a GMP-rich solution with up to 94% purity after ultrafiltration. The different protein fractions produced with the SCO₂ process will permit the design of new foods and beverages to target specific nutritional needs.

【 授权许可】

CC BY   
© 2014 by the authors; licensee MDPI, Basel, Switzerland.