Isolation of casein protein fractions

Zeynep Atamer; Katharina Thienel; Aline Holder; Thomas Schubert; Remko Boom; Jörg Hinrichs

doi:10.23977/afshn.2017.11001

Isolation of casein protein fractions

Zeynep Atamer^*
, Katharina Thienel
, Aline Holder
, Thomas Schubert
, Remko Boom
, Jörg Hinrichs

^*Corresponding author for this work

Research output: Contribution to journal › Article › Academic › peer-review

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.

Original language	English
Pages (from-to)	1-7
Journal	Advances in Food Science and Human Nutrition
Volume	1
Issue number	1
DOIs	https://doi.org/10.23977/afshn.2017.11001
Publication status	Published - 1 Jan 2017

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title = "Isolation of casein protein fractions",

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AU - Atamer, Zeynep

AU - Thienel, Katharina

AU - Holder, Aline

AU - Schubert, Thomas

AU - Boom, Remko

AU - Hinrichs, Jörg

PY - 2017/1/1

Y1 - 2017/1/1

N2 - 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.

AB - 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.

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DO - 10.23977/afshn.2017.11001

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JO - Advances in Food Science and Human Nutrition

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Isolation of casein protein fractions

Abstract

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