A chromatographic approach to understanding the plasmin-plasminogen system in acid whey

Nurup, Casper Normann; Czárán, Tamás; Rattray, Fergal P.

doi:10.1016/j.idairyj.2020.104705

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Cited by 5 publications

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“…The separation of proteins of similar molecular masses is difficult using this technique (Sharma et al 2021). The literature has shown that SDS-PAGE is better for separating milk or yoghurt proteins compared to the native-PAGE or urea-PAGE (Gauvin et al 2018;Jansson et al 2019;Nurup et al 2020). This is because SDS can determine casein and whey protein simultaneously.…”

Section: Reviewmentioning

confidence: 99%

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

Javed¹,

Arshad²,

Arif³

et al. 2022

Czech J. Food Sci.

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Proteins are the second most essential macromolecules after nucleic acids. This article aimed at the comparative analysis of extraction methods and nutritional benefits of milk and dairy products. Proteins form the body mass and perform several crucial tasks that include acting as a catalyst and carrying out different metabolic reactions in the body. Furthermore, protein acts as a transporter, transmits nerve impulses, provides mechanical support or immune protection, and controls growth. Several sources of proteins are present, but milk holds an important place due to its biological activities. The considerable health benefits of milk and its products are due to proteins. Yoghurt and cheese have significant importance among milk products. Proteins of milk and its products can be extracted by pH adjustment through homogenisation, centrifugation, and deproteinisation. There are several techniques for identifying and quantifying milk and product proteins. The Kjeldahl and spectrophotometric methods are the most widely used methods for quantifying proteins in milk and its products. Furthermore, these techniques include electrophoresis and chromatographic methods, including native gel electrophoresis, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), urea-PAGE, capillary electrophoresis, and isoelectric focusing. A few are chromatographic methods like reverse-phase high-performance liquid chromatography (RP-HPLC), size exclusion chromatography, and ion-exchange chromatography. Each technique has its advantages as well as disadvantages. The selection of the process depends upon the type of protein. The extracted proteins from milk and its products have many health or therapeutic effects that exhibit antimicrobial, antiproliferative, antioxidant, antihypertensive, anticancer, antiviral, and immunomodulatory effects. Yoghurt has prime importance among milk products because of its therapeutic effects and more protein.

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A chromatographic approach to understanding the plasmin-plasminogen system in acid whey

Cited by 5 publications

References 28 publications

Comparison of extraction methods and nutritional benefits of proteins of milk and dairy products: A review

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