Large-scale Preparation of<i>κ</i>-Casein Glycomacropeptide from Rennet Casein Whey

Tanimoto, Morimasa; Kawasaki, Yuki; Dosako, Shun’ichi; Ahiko, Kenkichi; Nakajima, Ichiro

doi:10.1271/bbb.56.140

Cited by 25 publications

(9 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results concur with those of Thoma et al (2006), who found that non-glycosylated variants of GMP preferentially precipitate in the presence of increasing TCA concentrations over glycosylated variants of GMP. Although several papers have reported the NeuNAc, GalNAc and Gal content of fractions thought to contain GMP (Coolbear, Elgar, Coolbear, & Ayers, 1996;Daali et al, 2001;Kawakami, Kawasaki, Dosako, Tanimoto, & Nakajima, 1992;Nakano & Ozimek, 1999, 2000Outinen, Tossavainen, Syvaoja, & Korhonen, 1995;Tanimoto, Kawasaki, Dosako, Ahiko, & Nakajima, 1992), to our knowledge this is the first report on the carbohydrate contents of GMP samples produced by precipitation without the use of acid. Previous reports that have investigated the use of TCA in solubilising peptides from k-casein have found that peptide solubility is a function of its carbohydrate content, such that highly glycosylated fractions of GMP are very soluble in various concentrations of TCA, while fractions with minimal or no carbohydrate are insoluble (MacKinley & Wake, 1965).…”

Section: Carbohydrate Content Of Glycomacropeptide Fractionsmentioning

confidence: 82%

Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk

Taylor

Woonton

2009

International Dairy Journal

View full text Add to dashboard Cite

Section: Carbohydrate Content Of Glycomacropeptide Fractionsmentioning

confidence: 82%

Quantity and carbohydrate content of glycomacropeptide fractions isolated from raw and heat-treated milk

Taylor

Woonton

2009

International Dairy Journal

View full text Add to dashboard Cite

“…Isolation of GMP from cheese whey has been attempted by various techniques such as trichloroacetic acid (TCA) precipitation (Lieske and Konrad 1996), ethyl alcohol precipitation (Saito et al 1991), ultrafiltration (UF) (Kawasaki et al 1993b), and chromatographic techniques such as gel chromatography (Nakano and Ozimek 2000a), affinity chromatography (AC) (Saito et al 1991), hydrophobic interaction chromatography (HIC) (Silva-Hernandez et al 2002), and ion exchange chromatography (IEC) (Tanimoto et al 1992). Most of the time, it is the combination of different techniques which work best, and these various combinations used for GMP isolation have been categorized (Tullio et al 2007) into three different approaches: (a) selective precipitation using heating/alcohol/acetic acid/TCA, (b) membrane filtration using UF/microfiltration (MF)/dialysis/reverse osmosis/electrodialysis, and (c) selective adsorption using IEC/HIC/AC.…”

Section: Isolation Of Gmpmentioning

confidence: 99%

Chemical and functional properties of glycomacropeptide (GMP) and its role in the detection of cheese whey adulteration in milk: a review

Neelima

Sharma

Rajput

et al. 2013

Dairy Sci. & Technol.

133

View full text Add to dashboard Cite

Glycomacropeptide (GMP) is a C-terminal part (f 106–169) of kappa-casein which is released in whey during cheese making by the action of chymosin. GMP being a biologically active component has gained much attention in the past decade. It also has unique chemical and functional properties. Many of the biological properties have been ascribed to the carbohydrate moieties attached to the peptide. The unique set of amino acids in GMP makes it a sought-after ingredient with nutraceutical properties. Besides its biological activity, GMP has several interesting techno-functional properties such as wide pH range solubility, emulsifying properties as well as foaming abilities which are shown to be promising for applications in food and nutrition industry. These properties of GMP have given new dimension for the profitable utilization of cheese whey to the dairy industry. A number of protocols for isolation of GMP from cheese whey have been reported. Moreover, its role in detection of sweet/rennet whey adulteration in milk and milk products has also attracted attention of various researchers, and many GMP-specific analytical methods have been proposed. This review discusses the chemico-functional properties of GMP and its role in the detection methods for checking cheese or sweet whey adulteration in milk. Recent concepts used in the isolation of GMP from cheese whey have also been discussed.

show abstract

“…Several commercial methods for the production of CMP have been described; however, most of the currently available methods are covered by patents (Etzel, 2001;Nielsen & Tromholt, 1994;Tanimoto, Kawasaki, Shinmoto, Dosako, & Tomizawa, 1990;Tanimoto, Kawasaki, Dosako, Ahiko, & Nakajima, 1992). Some of the earlier methods for the production of CMP were based on selective precipitation with ethanol after separation of whey proteins denatured by heat treatment in acidic medium (Berrocal & Neeser, 1993;Saito, Yamaji, & Itoh, 1991).…”

Section: Production Of Cmpmentioning

confidence: 99%