engleski

Fractionation and characterization of major bovine and goat whey proteins

Whey proteins (WP), a by-product of the cheese and curd manufacturing, well known for their nutritional value and different functional properties, are widely utilized in the food industry. The use of WP preparations, rather than the individual proteins, contributes to functional variability among commercially available WP and can limit their applications. Various methods for whey separation and fractionation have been suggested, including salting out, precipitation methods, heating at low pH, filtration techniques and chromatographic techniques such as affinity chromatography and ion exchange chromatography using membranes, conventional and unconventional resins as well as size exclusion chromatography, hydrophobic chromatography, and the combination of enzymatic treatment and membrane filtration. The objective of this study was to (a) separate beta-lactoglobulin (B-Lg) and alpha-lactalbumin (A-Lac) fractions from liquid bovine (LBW) and goat whey (LGW), and (b) characterize the separated protein fractions. The use of anion-exchange chromatography (AEX), ultra-high performance liquid chromatography (UHPLC-DAD) and sodium dodecyl sulphate–polyacrylamide gel electrophoresis (SDS-PAGE) for fractionation and characterization of major whey proteins were evaluated. Total protein concentration (TPC) was determined by BCA method. Our results showed high purity of B-Lg and A-Lac and the used methodology may be proposed as a method of choice for the separation of proteins in dairy industry.

bovine whey; caprine whey; alpha-lactalbumin; beta-lactoglobulin; SDS-PAGE; ion exchange chromatography; UPLC analysis

Potpora Sveučilišta u Rijeci br. 13.11.1.2.02