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Isolation of casein protein fractions

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DOI: 10.23977/afshn.2017.11001 | Downloads: 492 | Views: 8907

Author(s)

Zeynep Atamer 1, Katharina Thienel 1, Aline Holder 1, Thomas Schubert 1, Remko Boom 2, Jörg Hinrichs 1

Affiliation(s)

1 University of Hohenheim, Institute of Food Science and Biotechnology, Department of Soft Matter Science and Dairy Technology, Garbenstr. 21, D-70599 Stuttgart, Germany
2 Wageningen University, Laboratory of Food Process Engineering, P.O. Box 17, 6700 AA, Wageningen, Netherlands

Corresponding Author

Zeynep Atamer

ABSTRACT

The fractions of caseins (αs-, β- and κ-) are widely used in food applications due to their physiochemical properties as well as their bio- and techno-functional properties. Especially, β-casein fraction is a precursor having a variety of bioactive peptides such as antihypertensive and opioid. Different methods have been established in isolating and purifying the casein fractions, particularly on β-casein isolation. However, the obtained yield for each fraction still requires further improvement. The aim of this study was to increase the yield and purity of the fractions by constructing a set of experiments on technical scale and determining the main process parameters. Based on our previous studies on laboratory scale, a method for the technical scale isolation of casein fractions from micellar casein powder was developed. A comparable yield and purity values for β-casein were obtained.

KEYWORDS

Dairy, Milk proteins, Isolation process, Casein fractions.

CITE THIS PAPER

Zeynep, A. , Katharina, T. , Aline H. , Thomas, S. , Remko, B., Jörg, H. Isolation of casein protein fractions. Advances in Food Science and Human Nutrition (2017) 1: 1-7.
 

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