Fractionation of milk proteins on pilot scale with particular focus on β-casein

Katharina J.F. Thienel, Aline Holder, Thomas Schubert, Remko M. Boom, Jörg Hinrichs, Zeynep Atamer*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

4 Citations (Scopus)

Abstract

The aim of this study was to increase the yield and purity of casein fractions at pilot scale and determine the main process parameters influencing the isolation of β-casein, such as cold extraction time, separation speed. The fractions were obtained from micellar casein by means of selective precipitation following separation by a nozzle centrifuge. The purities, which were calculated based on the total casein content of the β-casein fraction, and the yields achieved for β-casein ranged from 68.7 to 89.6% and from 10 to 32%, respectively. For the other two fractions, αS- and κ-casein, the obtained purities were 61% and 43%, respectively. Using the proposed isolation method, high purities for the β-casein fraction were achievable; however, the other two fractions, αS- and κ-casein, need further improvement.
Original languageEnglish
Pages (from-to)73-77
JournalInternational Dairy Journal
Volume79
DOIs
Publication statusPublished - 1 Apr 2018

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