Isolation of ?-lactoglobulin from whey by pepsin treatment.

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024388" target="_blank" >RIV/60461373:22330/10:00024388 - isvavai.cz</a>

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Isolation of ?-lactoglobulin from whey by pepsin treatment.

Popis výsledku v původním jazyce

?-Lactoglobulin (?-Lg) is the main protein of whey. It is highly resistant to pepsin digestion. We purified ?-Lg from fresh cheese whey by a combination of pepsin treatment and membrane filtration. Porcine pepsin (BC pepsin, 1:3000) was added to whey andthe mixture was then incubated at pH 3.5 and 40 °C for 180 minutes in the membrane unit ARNO 700 (Mikropur, s.r.o., Hradec Králové, Czech Republic). During hydrolysis, small peptides were removed using a tubular three channel ceramic TAMI-Industries ultrafiltration membrane (Hermsdorf, Germany) with the cut-off 50 kDa, pressure 0.350 MPa. After inactivation of the enzyme (pH adjusted to 7 by 10% NaOH), ultrafiltration retentate was divided into halves. The first one, was diafiltrated (DF) using the membrane with the cut-off 50 kDa. The second one, using the membrane with the cut-off 150 kDa. All samples, taken during filtrations and hydrolysis, were analyzed by RP-HPLC and the quantity was determined according to calibration. In both c

Název v anglickém jazyce

Isolation of ?-lactoglobulin from whey by pepsin treatment.

Popis výsledku anglicky

?-Lactoglobulin (?-Lg) is the main protein of whey. It is highly resistant to pepsin digestion. We purified ?-Lg from fresh cheese whey by a combination of pepsin treatment and membrane filtration. Porcine pepsin (BC pepsin, 1:3000) was added to whey andthe mixture was then incubated at pH 3.5 and 40 °C for 180 minutes in the membrane unit ARNO 700 (Mikropur, s.r.o., Hradec Králové, Czech Republic). During hydrolysis, small peptides were removed using a tubular three channel ceramic TAMI-Industries ultrafiltration membrane (Hermsdorf, Germany) with the cut-off 50 kDa, pressure 0.350 MPa. After inactivation of the enzyme (pH adjusted to 7 by 10% NaOH), ultrafiltration retentate was divided into halves. The first one, was diafiltrated (DF) using the membrane with the cut-off 50 kDa. The second one, using the membrane with the cut-off 150 kDa. All samples, taken during filtrations and hydrolysis, were analyzed by RP-HPLC and the quantity was determined according to calibration. In both c

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

Z - Vyzkumny zamer (s odkazem do CEZ)<br>S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2010

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 37th International Conference of Slovak Society of Chemical Engineering, 2010

ISBN

978-80-227-3290-1

ISSN

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e-ISSN

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Počet stran výsledku

11

Strana od-do

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Název nakladatele

Slovak Society of Chemical Engineering

Místo vydání

Bratislava

Místo konání akce

Tatranské Matliare, Slovakia

Datum konání akce

1. 1. 2010

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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