Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme

Garcia‐Rojas, Edwin Elard; Coimbra, Jane Sélia dos Reis; Minim, Luís Antônio; Saraiva, Sérgio Henriques; Silva, César A. Sodré da

doi:10.1016/j.jchromb.2006.04.033

Cited by 36 publications

(17 citation statements)

References 31 publications

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“…The potential use of purified individual proteins has encouraged the development of ionic exchange chromatography to replace the traditional methods such as acid precipitation (16) that causes denaturation as well as low level of purity (17). Ion exchange chromatography has been applied to the enrichment of the parent proteins and bioactive peptides from milk.…”

Section: Introductionmentioning

confidence: 99%

Development of an Integrative Process for the Production of Bioactive Peptides from Whey by Proteolytic Commercial Mixtures

Welderufael

Jauregi

2010

Separation Science and Technology

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The aim of this work is to develop an integrative process based on the use of an ion exchange resin for the enzymatic hydrolysis of b-lactoglobulin to produce peptides with angiotensin converting enzyme (ACE) inhibitory activity using whey as a feed stock. Unlike the conventional methods, the main advantage of this approach is that by integrating the selective separation of b-lactoglobulin from whey and its hydrolysis less complex mixtures of peptides are produced. Furthermore, peptides of similar charge as b-lactoglobulin remain adsorbed achieving further purification. In this work, the enzyme protease N Amano at an enzyme to substrate ratio of 1/100 (wt/wt) was added directly to the adsorbed proteins in a thermostatically controlled membrane reactor operated in batch mode. Separation of the smaller peptides from the enzyme and larger peptides was achieved with a 1 kDa molecular weight cut-off ultrafiltration membrane. Also, this step enables the recycling of nonhydrolyzed substrates, large peptides, and enzyme. The adsorbed protein was re-solubilised in a 10 mM potassium phosphate buffer (pH 7 and 45 C). The different fractions were assayed for their bioactivity in terms of angiotensin converting enzyme inhibition percentage (ACEi%) and IC 50 which is the concentration of peptides that can inhibit the ACE activity by 50%. Results show that permeates of 2 and 6 hrs hydrolysis have the highest bioactivity with IC 50 ¼ 67 and 98 lg=ml respectively.

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Section: Introductionmentioning

confidence: 99%

Development of an Integrative Process for the Production of Bioactive Peptides from Whey by Proteolytic Commercial Mixtures

Welderufael

Jauregi

2010

Separation Science and Technology

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“…Among these proteins, lysozyme and conalbumin are of particular interest due to their high nutritional and functional value, highlighting the interest in the development of new techniques for their separation and purification while maintaining their functional characteristics unchanged [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Thermodynamic studies of partitioning behavior of lysozyme and conalbumin in aqueous two-phase systems

Sousa

Coimbra

Silva

et al. 2009

Journal of Chromatography B

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The objective of this study was to determine the thermodynamic parameters (Delta(tr)G, Delta(tr)H and Delta(tr)S) associated with lysozyme and conalbumin partitioning in aqueous two-phases systems (ATPS). Influence of salt type and polyethylene glycol (PEG) concentrations on the partition coefficient of lysozyme and conalbumin from egg white was studied. The evaluated ATPS were composed of PEG 1500 and inorganic salts (sodium citrate and sodium sulfate) at a temperature of 25 degrees C and pH 7.0, with PEG 1500 g mol(-1) concentrations of 14%, 16% and 18% (mass basis). Partitioning of lysozyme in PEG-citrate ATPS was enthalpically driven, however the PEG-sulfate ATPS was entropically driven. The tested systems can be employed for the separation of these two proteins in egg white, due to the fact that lysozyme migrates toward the polymeric phase and conalbumin to the saline phase in both ATPS. A high recovery of conalbumin in the saline phase of the PEG-sulfate ATPS was determined to be enthalpically driven.

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“…Hydrophobic resins and AC have also been subject of research for applications in food and beverage industry (Aimoto et al 2011;Lucas et al 2004;Medeiros et al 2006;Ottens et al 2016;Rojas et al 2006;Saffarionpour et al 2016;Zhang et al 2010). For instance, the selective recovery of key aroma compounds from roasted coffee was investigated for quality optimisation of the final product.…”

Section: General Technologies For Aldehyde Removalmentioning

confidence: 99%

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Gernat

Brouwer

Ottens

2019

Food Bioprocess Technol

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Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and identify leverage points and methods to selectively reduce the aldehydes in alcohol-free beers. This work gives a short overview on relevant flavour-active wort flavours identified in alcohol-free beer and on their involved chemical formation pathways. Consequently, aldehyde removal technologies in general and in brewing industry are presented. Adsorptive removal of off-flavours by aldehydescavenging groups is already widely exploited in the packaging industry and may achieve reduction of these components to near depletion, depending on the process conditions. Its principles are adaptable to recovering off-flavours before filling. Also, supercritical CO 2 extraction has been successfully applied to separate flavours from food matrices. In brewing, the focus has been set to biologic conversion by restricted fermentation steps, but the reduction of key components of more than 70% is not achieved. Newer developments focus on thermal separation techniques that not only include non-specific physical dealcoholisation but also more selective technologies such as pervaporation, where aldehydes are reduced to near depletion. However, for most unit operations, selectivity and capacity are not yet investigated. Future research should explore the shortcomings of current techniques and overcome bottlenecks either by developing more specific methods for aldehyde removal and/ or a clever combination of unit operations to optimise the separation and process integration.

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Hydrophobic interaction adsorption of hen egg white proteins albumin, conalbumin, and lysozyme

Cited by 36 publications

References 31 publications

Development of an Integrative Process for the Production of Bioactive Peptides from Whey by Proteolytic Commercial Mixtures

Development of an Integrative Process for the Production of Bioactive Peptides from Whey by Proteolytic Commercial Mixtures

Thermodynamic studies of partitioning behavior of lysozyme and conalbumin in aqueous two-phase systems

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

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