Isolation and characterisation of caseinmacropeptide from bovine, ovine, and caprine cheese whey

被引：0
|
作者：
Ana Martín-Diana
María Fraga
Javier Fontecha
机构：
[1] Department of Dairy Science and Technology. Instituto del Frío (CSIC). Ciudad Universitaria,
[2] E-28040 Madrid,undefined
[3] Spain,undefined
[4] Department of Animal Production,undefined
[5] Universidad Politécnica,undefined
[6] E-28040 Madrid,undefined
[7] Spain,undefined
来源：
European Food Research and Technology | 2002年 / 214卷
关键词：
Caseinmacropeptide isolation Cheese whey Cow Ewe Goat;
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摘要：
Based on the thermostability of caseinmacropeptide (CMP) and on the differences in molecular weight of its polymeric and monomeric forms, we have developed a method of isolating CMP from whey protein concentrate (WPC) and from liquid sweet cheese whey, particularly suited to large-scale industrial production. This procedure includes acidification and heating and ultrafiltration of cheese whey to give a CMP powder with a protein content from 75 to 79%. CMP obtained from WPC and from pure bovine, ovine, and caprine cheese whey were characterized. The CMP recovery was close to 71–76% and the purity determined by RP-HPLC ranged from 75 to 90%.
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页码：282 / 286
页数：4
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