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*   

  1. 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


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: