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Foods 2014, 3(1), 94-109; doi:10.3390/foods3010094
Article

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

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Received: 31 October 2013; in revised form: 18 December 2013 / Accepted: 2 January 2014 / Published: 9 January 2014
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Abstract: 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.
Keywords: whey proteins; fractionation process; supercritical carbon dioxide; casein glycomacropeptide; β-lactoglobulin; membrane filtration whey proteins; fractionation process; supercritical carbon dioxide; casein glycomacropeptide; β-lactoglobulin; membrane filtration
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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MDPI and ACS Style

Bonnaillie, L.M.; Qi, P.; Wickham, E.; Tomasula, P.M. Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration. Foods 2014, 3, 94-109.

AMA Style

Bonnaillie LM, Qi P, Wickham E, Tomasula PM. Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration. Foods. 2014; 3(1):94-109.

Chicago/Turabian Style

Bonnaillie, Laetitia M.; Qi, Phoebe; Wickham, Edward; Tomasula, Peggy M. 2014. "Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration." Foods 3, no. 1: 94-109.

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