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Method for separating [alpha]-lactalbumin and [beta]-lactoglobulin

A technology for lactoglobulin and lactalbumin, which is applied in the field of separation of α-lactalbumin and β-lactoglobulin, and can solve problems such as separation

Inactive Publication Date: 2017-05-31
UPFRONT CHROMATOGRAPHY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] In particular, the object of the present invention is to provide a method that solves the above-mentioned prior art problems of separating alpha-lactalbumin and beta-lactoglobulin

Method used

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  • Method for separating [alpha]-lactalbumin and [beta]-lactoglobulin
  • Method for separating [alpha]-lactalbumin and [beta]-lactoglobulin
  • Method for separating [alpha]-lactalbumin and [beta]-lactoglobulin

Examples

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Embodiment approach

[0202] In most of the prior art, denaturation of whey protein is not considered a problem, and process conditions that can impair the function of natural whey protein are implemented.

[0203] The present invention can benefit from very gentle handling of whey protein, and it may preferably be expected that the natural functions of the α-lactalbumin fraction and / or β-lactoglobulin fraction can be maintained, and more preferably, the α-lactalbumin fraction can be maintained. Natural function of lactalbumin fraction and β-lactoglobulin fraction.

[0204] Different conditions can cause denaturation of whey protein, and some proteins in whey material may be more sensitive than others. Examples of conditions that can cause denaturation can be exposure to pH values ​​less than 3 and greater than 12; high salt concentration; high temperature; and chemicals.

[0205] Therefore, in order to avoid denaturation of whey protein, it is preferable that the milk does not undergo pasteurization. L...

Embodiment 1

[0288] At different pH-values ​​ranging from pH 3.5 to 6.6, in a pilot scale, 88 l of whey material was used and expanded bed chromatography was used to separate whey protein from acid whey to show the combination of different whey proteins How to change with the change of pH and show a favorable pH-range in which α-lactalbumin and β-lactoglobulin are separated using selective adsorption. β-lactoglobulin is adsorbed to the chromatographic support, allowing "pure" α-lactalbumin to flow through the chromatographic support without binding.

[0289] Raw materials

[0290] The whey material used in this example was obtained from fresh milk (bovine) without pasteurization, which was obtained from local farmers. The cream is removed from the raw milk by centrifugation. The pH of the obtained skim milk was adjusted to pH 4.5 with hydrochloric acid. The precipitated casein fraction is removed by passing the whey material through a 100 μm sieve, thereby retaining the casein curd. Collec...

Embodiment 2

[0314] Use selective adsorption to separate α-lactalbumin and β-lactoglobulin from acid whey material depleted of immunoglobulin (IgG), lactoferrin (LF) and lactoperoxidase (LP). β-lactoglobulin is adsorbed to the chromatographic support, allowing "pure" α-lactalbumin to flow through the chromatographic support without binding. Experiments were performed at pH 4.5 and pH 4.7.

[0315] Raw materials

[0316] The whey material is an acid whey material obtained from fresh milk (bovine), not pasteurized, and collected by local farmers. The cream is removed from the raw milk by centrifugation. The pH of the obtained skim milk was adjusted to pH 4.5 with hydrochloric acid. The precipitated casein fraction is removed by passing the whey material through a 100 μm sieve, thereby retaining the casein curd. The lactoferrin, lactoperoxidase, immunoglobulin G and albumin in the supernatant (acid whey material) were basically consumed by chromatographic adsorption and used in the experiment...

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Abstract

The invention discloses a method for separating [alpha]-lactalbumin and [beta]-lactoglobulin. The present invention relates to a method for providing an alpha-lactalbumin fraction and a beta-lactoglobulin fraction from a whey material obtained from milk, the method comprising the steps of: (i) providing the whey material; (ii) contacting the whey material with a chromatographic support allowing beta-lactoglobulin to be retained by the chromatographic support; (iii) obtaining a permeate fraction from the chromatographic support comprising the alpha-lactalbumin fraction; (iv) optionally washing the chromatographic support; and (v) obtaining a retentate fraction from the chromatographic support comprising the beta-lactoglobulin fraction; wherein the whey material provided in step (i) has been depleted, or substantially depleted from at least one whey protein, such as at least 2 whey proteins, e.g. at least 3 whey proteins.

Description

[0001] Invention Technical Field [0002] The present invention relates to a method for separating whey protein α-lactalbumin and β-lactoglobulin from whey material obtained from milk. In particular, the present invention relates to the separation of α-lactalbumin and β-lactoglobulin from whey material, from which at least one whey protein has been removed, or substantially removed. [0003] Background of the invention [0004] Milk is a very complex material, and industrial processes use milk to produce casein, whey, lactose, condensed milk, milk powder and many other food additives and industrial products. Milk contains a mixture of components such as protein, minerals, fat, sugar, salt and vitamins. In particular, the protein found mainly as casein or whey protein in milk has attracted more and more attention in recent years. The reason for this increased attention lies in the diversity of milk proteins, and because each protein has unique properties for nutritional, biological,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/20
CPCA23C9/1465A23J1/205C07K14/4717C07K14/76C07K1/18
Inventor 阿兰·奥托·弗戈·利默玛丽·本迪克斯·汉森
Owner UPFRONT CHROMATOGRAPHY
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