Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder

doi:10.7506/spkx1002-6300-200920016

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20 ): 94-100.doi: 10.7506/spkx1002-6300-200920016

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Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder

LI Bo-zhi，YAN Ya-li，CHEN Qing-sen*

Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin
300134, China

Received:2009-06-06 Online:2009-10-15 Published:2010-12-29
Contact: CHEN Qing-sen E-mail:chqsen@tjcu.edu.cn

Abstract

Abstract:

The present study aimed to develop a new technology of combined TGase-catalyzed cross-linking and microfiltration for the separation of CGMP from whey powder. The main technological parameters of TGase-catalyzed cross-linking were studied. Subsequently, the productivity, purity and amino acid composition of CGMP product were analyzed. Results showed that a CGMP product with about 70% purity was obtained through 80 min TGase-catalyzed cross-linking with a substrate concentration of 8% and a TGase dose of 7 U/g at pH 6.5, 39 ℃ followed by microfiltration for 6 cycles.

Key words: casein glycomacropeptide (CGMP), transglutaminase (TGase), microfiltration, whey powder

CLC Number:

Q514

LI Bo-zhi，YAN Ya-li，CHEN Qing-sen*. Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder[J]. FOOD SCIENCE, 2009, 30(20 ): 94-100.

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Transglutaminase (TGase)-catalyzed Cross-linking Combined with Microfiltration for Separation of Casein Glycomacropeptide (CGMP) from Whey Powder

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