Fractionation of whey proteins with a hexapeptide ligand affinity resin.
The isolation of individual proteins from whey would allow production of more consistent and reliable products by the food industry and possibly would also increase their use in the pharmaceutical industry. Alpha-lactalbumin is the second most prevalent protein in bovine milk whey and has many uses including serving as an excellent protein source in infant formulas, power drinks and other beverages that require soluble, nutritional protein. In this study, we describe two methods for production of alpha-lactalbumin from whey protein isolate using bioselective adsorption. The use of a peptide ligand (WHWRKR) attached to a resin allowed production of an alpha-lactalbumin-rich fraction with a purity of 90.6% and a recovery of 47.9%, while also producing other fractions of commercial interest. The combined use of an amino resin followed by the WHWRKR resin produce a highly purified alpha-lactalbumin (100%) with a yield of 35.2%.
Gurgel
P V
PV
Department of Food Science, North Carolina State University, Raleigh 27695-7624, USA.
Carbonell
R G
RG
Swaisgood
H E
HE
D000818:Animals; D002417:Cattle; D002846:Chromatography, Affinity / Q000379:methods*; D007768:Lactalbumin / Q000302:isolation & purification; D008024:Ligands; D008894:Milk Proteins / Q000302:isolation & purification*; D009842:Oligopeptides; D012117:Resins, Synthetic; D000067816:Whey Proteins
D008024:Ligands; D008894:Milk Proteins; D009842:Oligopeptides; D012117:Resins, Synthetic; D000067816:Whey Proteins; D007768:Lactalbumin