Study on Optimization of Ultrafiltration Separation Conditions of Casein Glycomacropeptids from Whey Protein Concentrate

Abstract

Abstract: Objective:To optimize the ultrafiltraton seperation conditions of casein glycomacropeptides(CGMP) from whey protein concentrate(WPC 80) ,in order to attain the highest permeate flux. Methods:The effects of solution pH value,pressure and temperature on ultrafiltration permeate flux were investigated. The relative molecular weight of retentates was determined by SDS-PAGE gel electrophoresis technology. Results:The optimal ultrafiltration conditions are:pH 7.0,pressure 0.3 MPa and temperature 45 ℃. The separated CGMP purity is 92.45% and their relative molecular weights are 30.47 ku of 68.86% and 19.22 ku of 31.14%. Conclusion:Ultrafiltration is an efficient technique to separate CGMP from whey protein concentrate.

Key words: casein glycomacropeptides, ultrafiltration, separation

MA Lan, GE Ke-Shan, REN Fa-Zheng, MAO Xue-Ying. Study on Optimization of Ultrafiltration Separation Conditions of Casein Glycomacropeptids from Whey Protein Concentrate[J]. FOOD SCIENCE, 2008, 29(12): 278-282.

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Study on Optimization of Ultrafiltration Separation Conditions of Casein Glycomacropeptids from Whey Protein Concentrate

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