A simple method for enrichment of β-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations

Ha, Minh; Bekhit, Alaa El‐Din A.; McConnell, Michelle; Carne, Alan

doi:10.1016/j.foodchem.2021.130820

Cited by 7 publications

(3 citation statements)

References 32 publications

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“…Pepsin hydrolysis of BLG (at pH 3, 37 °C), coupled with ultrafiltration (10 kDa MWCO), was found to reduce the BLG antigenicity in WPC [48]. More recently, two commercially available, food-grade fungal proteases (fungal protease 31,000 and fungal protease 60,000), were used to hydrolyze whey proteins in casein whey [49]. After incubation at pH 4 and 45 °C for 5 h, BLG remained intact, resulting in a selectively enriched high concentration BLG fraction, which could be recovered by ultrafiltration (10 kDa MWCO).…”

Section: Sizementioning

confidence: 99%

Separation Technologies for Whey Protein Fractionation

Chen

Gras

et al. 2023

Food Eng Rev

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Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.

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Section: Sizementioning

confidence: 99%

Separation Technologies for Whey Protein Fractionation

Chen

Gras

et al. 2023

Food Eng Rev

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“…Acid proteases from Aspergillus flavus , Aspergillus oryzae , Aspergillus niger , Rhizomucor pusillus , Rhizomucor miehei , and Rhizopus species are all used to prepare oriental foods, such as tempeh and koji, and to produce cheese as a substitute for rennet. Important milk clotting enzymes are found in Rhizomucor pusillus , Rhizomucor miehei , Penicillium roqueforti , Penicillium camemberti , and Endothia parasitica ( Mandujano-González et al, 2016 ; Aleksandrina, 2021 ; Ha et al, 2022 ). Mesophilic fungi have been used to release proteolytic enzymes.…”

Section: Application Of Microbial Proteasesmentioning

confidence: 99%

Microbial proteases and their applications

Song,

Zhang,

Wang

et al. 2023

Front. Microbiol.

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Proteases (proteinases or peptidases) are a class of hydrolases that cleave peptide chains in proteins. Endopeptidases are a type of protease that hydrolyze the internal peptide bonds of proteins, forming shorter peptides; exopeptidases hydrolyze the terminal peptide bonds from the C-terminal or N-terminal, forming free amino acids. Microbial proteases are a popular instrument in many industrial applications. In this review, the classification, detection, identification, and sources of microbial proteases are systematically introduced, as well as their applications in food, detergents, waste treatment, and biotechnology processes in the industry fields. In addition, recent studies on techniques used to express heterologous microbial proteases are summarized to describe the process of studying proteases. Finally, future developmental trends for microbial proteases are discussed.

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“…β-Lactoglobulin (β-LG, or LG) that exists in the highest content of whey protein is commonly available as a by-product of cheese processing, but it has obtained much more attention for its biological activities [3] , [4] . Its monomer is composed of 162 amino acids with a molecular weight of 18,400 Da, of which the structure contains an α-helix and nine antiparallel β-sheets in a lamellar microstructure [5] .…”

Section: Introductionmentioning

confidence: 99%