1
|
Dyrda-Terniuk T, Pomastowski P. The Multifaceted Roles of Bovine Lactoferrin: Molecular Structure, Isolation Methods, Analytical Characteristics, and Biological Properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:20500-20531. [PMID: 38091520 PMCID: PMC10755757 DOI: 10.1021/acs.jafc.3c06887] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/25/2023] [Revised: 11/22/2023] [Accepted: 11/27/2023] [Indexed: 12/28/2023]
Abstract
Bovine lactoferrin (bLF) is widely known as an iron-binding glycoprotein from the transferrin family. The bLF molecule exhibits a broad spectrum of biological activity, including iron delivery, antimicrobial, antiviral, immunomodulatory, antioxidant, antitumor, and prebiotic functions, thereby making it one of the most valuable representatives for biomedical applications. Remarkably, LF functionality might completely differ in dependence on the iron saturation state and glycosylation patterns. Recently, a violently growing demand for bLF production has been observed, mostly for infant formulas, dietary supplements, and functional food formulations. Unfortunately, one of the reasons that inhibit the development of the bLF market and widespread protein implementation is related to its negligible amount in both major sources─colostrum and mature milk. This study provides a comprehensive overview of the significance of bLF research by delineating the key structural characteristics of the protein and elucidating their impact on its physicochemical and biological properties. Progress in the development of optimal isolation techniques for bLF is critically assessed, alongside the challenges that arise during its production. Furthermore, this paper presents a curated list of the most relevant instrumental techniques for the characterization of bLF. Lastly, it discusses the prospective applications and future directions for bLF-based formulations, highlighting their potential in various fields.
Collapse
Affiliation(s)
- Tetiana Dyrda-Terniuk
- Centre for Modern Interdisciplinary
Technologies, Nicolaus Copernicus University
in Toruń, Wileńska 4, 87-100 Toruń, Poland
| | - Paweł Pomastowski
- Centre for Modern Interdisciplinary
Technologies, Nicolaus Copernicus University
in Toruń, Wileńska 4, 87-100 Toruń, Poland
| |
Collapse
|
2
|
Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
Collapse
|
3
|
Heidebrecht HJ, Kainz B, Schopf R, Godl K, Karcier Z, Kulozik U, Förster B. Isolation of biofunctional bovine immunoglobulin G from milk- and colostral whey with mixed-mode chromatography at lab and pilot scale. J Chromatogr A 2018; 1562:59-68. [DOI: 10.1016/j.chroma.2018.05.046] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2018] [Revised: 05/03/2018] [Accepted: 05/23/2018] [Indexed: 10/16/2022]
|
4
|
Abd El-Salam MH, El-Shibiny S. Separation of Bioactive Whey Proteins and Peptides. INGREDIENTS EXTRACTION BY PHYSICOCHEMICAL METHODS IN FOOD 2017:463-494. [DOI: 10.1016/b978-0-12-811521-3.00012-0] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/01/2023]
|
5
|
Tsakali E, Petrotos K, D'Alessandro AG, Mantas C, Tripolitsiotis I, Goulas P, Chatzilazarou A, van Impe JF. Exploring the Effect of Ultrafiltration/Diafiltration Processing Conditions on the Lactoferrin and Immunoglobulin G Content of Feta Whey Protein Concentrates. J FOOD PROCESS ENG 2014. [DOI: 10.1111/jfpe.12167] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Efstathia Tsakali
- Department of Scienze Agro-Ambientali e Territoriali; Università degli Studi di Bari; Bari Italy
| | - Konstantinos Petrotos
- Department of Biosystems; Technological Educational Institute of Larissa; Larisa Greece
| | - Angela G. D'Alessandro
- Department of Scienze Agro-Ambientali e Territoriali; Università degli Studi di Bari; Bari Italy
| | - Christos Mantas
- Department of Biosystems; Technological Educational Institute of Larissa; Larisa Greece
| | | | - Panagiotis Goulas
- Department of Animal Production; Technological Educational Institute of Larissa; Larisa Greece
| | - Arhontoula Chatzilazarou
- Department of Oenology and Beverage Technology; Technological Educational Institute of Athens; Athens Greece
| | - Jan F. van Impe
- Chemical Engineering Department (BioTeC & OPTEC); Katholieke Universiteit Leuven; W. de Croylaan 46, PB 2423 3001 Leuven Belgium
| |
Collapse
|
6
|
Isolation of lactoferrin from whey by dye-affinity chromatography with Yellow HE-4R attached to chitosan mini-spheres. Int Dairy J 2014. [DOI: 10.1016/j.idairyj.2014.03.014] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
|
7
|
Kumar P, Sharma N, Ranjan R, Kumar S, Bhat ZF, Jeong DK. Perspective of membrane technology in dairy industry: a review. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2014; 26:1347-58. [PMID: 25049918 PMCID: PMC4093403 DOI: 10.5713/ajas.2013.13082] [Citation(s) in RCA: 143] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/01/2013] [Revised: 06/05/2013] [Accepted: 04/23/2013] [Indexed: 11/27/2022]
Abstract
Membrane technology has revolutionized the dairy sector. Different types of membranes are used in the industry for various purposes like extending the shelf life of milk without exposure to heat treatment, standardization of the major components of milk for tailoring new products as well increasing yield and quality of the dairy products, and concentrating, fractionation and purification of milk components especially valuable milk proteins in their natural state. In the cheese industry, membranes increase the yield and quality of cheese and control the whey volume, by concentrating the cheese milk. With the advancement of newer technology in membrane processes, it is possible to recover growth factor from whey. With the introduction of superior quality membranes as well as newer technology, the major limitation of membranes, fouling or blockage has been overcome to a greater extent.
Collapse
Affiliation(s)
- Pavan Kumar
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Neelesh Sharma
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Rajeev Ranjan
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Sunil Kumar
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Z F Bhat
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| | - Dong Kee Jeong
- Department of Livestock Product and Technology, College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
| |
Collapse
|
8
|
Baieli MF, Urtasun N, Miranda MV, Cascone O, Wolman FJ. Bovine lactoferrin purification from whey using Yellow HE-4R as the chromatographic affinity ligand. J Sep Sci 2014; 37:484-7. [DOI: 10.1002/jssc.201301086] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/03/2013] [Revised: 11/30/2013] [Accepted: 12/13/2013] [Indexed: 11/07/2022]
Affiliation(s)
- María Fernanda Baieli
- Cátedra de Microbiología Industrial y Biotecnología; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires; Junín 956 1113 Buenos Aires Argentina
| | - Nicolás Urtasun
- Cátedra de Microbiología Industrial y Biotecnología; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires; Junín 956 1113 Buenos Aires Argentina
| | - María Victoria Miranda
- Cátedra de Microbiología Industrial y Biotecnología; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires; Junín 956 1113 Buenos Aires Argentina
| | - Osvaldo Cascone
- Cátedra de Microbiología Industrial y Biotecnología; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires; Junín 956 1113 Buenos Aires Argentina
| | - Federico Javier Wolman
- Cátedra de Microbiología Industrial y Biotecnología; Facultad de Farmacia y Bioquímica; Universidad de Buenos Aires; Junín 956 1113 Buenos Aires Argentina
| |
Collapse
|
9
|
Rodrigues L, Teixeira J, Schmitt F, Paulsson M, Månsson HL. Lactoferrin and cancer disease prevention. Crit Rev Food Sci Nutr 2009; 49:203-17. [PMID: 19093266 DOI: 10.1080/10408390701856157] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Lactoferrin (LF) is an iron-binding glycoprotein that is composed of the transferrin family and is predominantly found in the products of the exocrine glands located in the gateways of the digestive, respiratory, and reproductive systems, suggesting a role in the non-specific defence against invading pathogens. Additionally, several physiological roles have been attributed to LF, namely regulation of iron homeostasis, host defence against infection and inflammation, regulation of cellular growth, and differentiation and protection against cancer development and metastasis. These findings have suggested LF's great potential therapeutic use in cancer disease prevention and/or treatment, namely as a chemopreventive agent. This review looks at the recent advances in understanding the mechanisms underlying the multifunctional roles of LF and future perspectives on its potential therapeutic applications.
Collapse
Affiliation(s)
- Lígia Rodrigues
- IBB-Institute for Biotechnology and Bioengineering, Centre of Biological Engineering, Campus de Gualtar, 4710-057 Braga, Portugal.
| | | | | | | | | |
Collapse
|
10
|
Fuda E, Jauregi P, Pyle DL. Recovery of Lactoferrin and Lactoperoxidase from Sweet Whey Using Colloidal Gas Aphrons (CGAs) Generated from an Anionic Surfactant, AOT. Biotechnol Prog 2008; 20:514-25. [PMID: 15058997 DOI: 10.1021/bp034198d] [Citation(s) in RCA: 50] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The recovery of lactoferrin and lactoperoxidase from sweet whey was studied using colloidal gas aphrons (CGAs), which are surfactant-stabilized microbubbles (10-100 microm). CGAs are generated by intense stirring (8000 rpm for 10 min) of the anionic surfactant AOT (sodium bis-2-ethylhexyl sulfosuccinate). A volume of CGAs (10-30 mL) is mixed with a given volume of whey (1-10 mL), and the mixture is allowed to separate into two phases: the aphron (top) phase and the liquid (bottom) phase. Each of the phases is analyzed by SDS-PAGE and surfactant colorimetric assay. A statistical experimental design has been developed to assess the effect of different process parameters including pH, ionic strength, the concentration of surfactant in the CGAs generating solution, the volume of CGAs and the volume of whey on separation efficiency. As expected pH, ionic strength and the volume of whey (i.e. the amount of total protein in the starting material) are the main factors influencing the partitioning of the Lf.Lp fraction into the aphron phase. Moreover, it has been demonstrated that best separation performance was achieved at pH = 4 and ionic strength = 0.1 mol/L i.e., with conditions favoring electrostatic interactions between target proteins and CGAs (recovery was 90% and the concentration of lactoferrin and lactoperoxidase in the aphron phase was 25 times higher than that in the liquid phase), whereas conditions favoring hydrophobic interactions (pH close to pI and high ionic strength) led to lower performance. However, under these conditions, as confirmed by zeta potential measurements, the adsorption of both target proteins and contaminant proteins is favored. Thus, low selectivity is achieved at all of the studied conditions. These results confirm the initial hypothesis that CGAs act as ion exchangers and that the selectivity of the process can be manipulated by changing main operating parameters such as type of surfactant, pH and ionic strength.
Collapse
Affiliation(s)
- Elisabeth Fuda
- School of Food Biosciences, The University of Reading, Whiteknights Campus, P.O. Box 226, Reading RG6 6AP, UK
| | | | | |
Collapse
|
11
|
Cowan S, Ritchie S. Modified Polyethersulfone (PES) Ultrafiltration Membranes for Enhanced Filtration of Whey Proteins. SEP SCI TECHNOL 2007. [DOI: 10.1080/01496390701477212] [Citation(s) in RCA: 14] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
12
|
One-step lactoferrin purification from bovine whey and colostrum by affinity membrane chromatography. J Memb Sci 2007. [DOI: 10.1016/j.memsci.2006.11.011] [Citation(s) in RCA: 44] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
13
|
Antimicrobial Activities of Lactoferrin and its Hydrolysate Obtained from the Colostrum of Hanwoo and Holstein Cattle. JOURNAL OF ANIMAL SCIENCE AND TECHNOLOGY 2006. [DOI: 10.5187/jast.2006.48.4.595] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
|
14
|
Fuda E, Bhatia D, Pyle DL, Jauregi P. Selective separation of β-lactoglobulin from sweet whey using CGAs generated from the cationic surfactant CTAB. Biotechnol Bioeng 2005; 90:532-42. [PMID: 15816026 DOI: 10.1002/bit.20412] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Abstract
The selective separation of whey proteins was studied using colloidal gas aphrons generated from the cationic surfactant cetyl trimethyl ammonium bromide (CTAB). From the titration curves obtained by zeta potential measurements of individual whey proteins, it was expected to selectively adsorb the major whey proteins, i.e., bovine serum albumin, alpha-lactalbumin, and beta-lactoglobulin to the aphrons and elute the remaining proteins (lactoferrin and lactoperoxidase) in the liquid phase. A number of process parameters including pH, ionic strength, and mass ratio of surfactant to protein (M(CTAB)/M(TP)) were varied in order to evaluate their effect on protein separation. Under optimum conditions (2 mmol/l CTAB, M(CTAB)/M(TP) = 0.26-0.35, pH 8, and ionic strength = 0.018 mol/l), 80-90% beta-lactoglobulin was removed from the liquid phase as a precipitate, while about 75% lactoferrin and lactoperoxidase, 80% bovine serum albumin, 95% immunoglobulin, and 65% alpha-lactalbumin were recovered in the liquid fraction. Mechanistic studies using zeta potential measurements and fluorescence spectroscopy proved that electrostatic interactions modulate only partially the selectivity of protein separation, as proteins with similar surface charges do not separate to the same extent between the two phases. The selectivity of recovery of beta-lactoglobulin probably occurs in two steps: the first being the selective interaction of the protein with opposite-charged surfactant molecules by means of electrostatic interactions, which leads to denaturation of the protein and subsequent formation and precipitation of the CTAB-beta-lactoglobulin complex. This is followed by the separation of CTAB-beta-lactoglobulin aggregates from the bulk liquid by flotation in the aphron phase. In this way, CGAs act as carriers which facilitate the removal of protein precipitate.
Collapse
Affiliation(s)
- Elisabeth Fuda
- University of Reading, School of Food Biosciences, Whiteknights, P.O. Box 226, Reading, RG6 6AP, United Kingdom
| | | | | | | |
Collapse
|
15
|
Cheang B, Zydney AL. Separation of alpha-lactalbumin and beta-lactoglobulin using membrane ultrafiltration. Biotechnol Bioeng 2003; 83:201-9. [PMID: 12768626 DOI: 10.1002/bit.10659] [Citation(s) in RCA: 59] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
There is considerable commercial interest in the preparation of individual whey proteins as high-value food additives, nutraceuticals, and therapeutics. This study examined the use of membrane filtration for the separation of alpha-lactalbumin and beta-lactoglobulin. Stirred cell filtration experiments were performed using both cellulosic and polyethersulfone membranes to determine the optimal pH, ionic strength, and filtration conditions. Selectivities of greater than 55 could be achieved at pH 5.5 and 50 mM ionic strength using a 30-kD cellulose membrane. A diafiltration process was then designed for the protein separation. A 16-diavolume filtration yielded beta-lactoglobulin as the retentate product with a purification factor of 100 and recovery of 90%. The alpha-lactalbumin was recovered in the filtrate with a purification factor of more than 10 and nearly 99% yield. Model calculations were in good agreement with the experimental data.
Collapse
Affiliation(s)
- Beelin Cheang
- Department of Chemical Engineering, University of Delaware, Newark, Delaware 19716, USA
| | | |
Collapse
|
16
|
Tu YY, Chen CC, Chang JH, Chang HM. Characterization of Lactoferrin (LF) from Colostral Whey Using Anti-LF Antibody Immunoaffinity Chromatography. J Food Sci 2002. [DOI: 10.1111/j.1365-2621.2002.tb09442.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
17
|
Isolation of immunoglobulin in yolk (IgY) and rabbit serum immunoglobulin G (IgG) specific against bovine lactoferrin by immunoaffinity chromatography. Food Res Int 2001. [DOI: 10.1016/s0963-9969(00)00172-1] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
|
18
|
|
19
|
LI-CHAN E, LER S, KUMMER A, AKITA E. ISOLATION OF LACTOFERRIN BY IMMUNOAFFINITY CHROMATOGRAPHY USING YOLK ANTIBODIES. J Food Biochem 1998. [DOI: 10.1111/j.1745-4514.1998.tb00238.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
20
|
Konecny P, Brown RJ, Scouten WH. Purification of monospecific polyclonal antibodies from hyperimmune bovine whey using immunoaffinity chromatography. Prep Biochem Biotechnol 1996; 26:229-43. [PMID: 8958571 DOI: 10.1080/10826069608000068] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
Abstract
Whey, a by-product of cheese production, is a potential source of proteins. Immunization of dairy cows in mid-lactation with mouse IgG and dinitrophenyl-keyhole limpet hemocyanin resulted in the formation of antibodies to these antigens in both blood serum and milk. The antibodies remained in whey during cheese making, and were isolated by immunoaffinity chromatography on matrices with immobilized antigens. The isolated monospecific antibodies were pure and retained their reactivity to antigens.
Collapse
Affiliation(s)
- P Konecny
- Institute of Analytical Chemistry, Academy of Sciences of the Czech Republic, Brno, Czech Republic
| | | | | |
Collapse
|
21
|
Kochan JE, Wu YJ, Etzel MR. Purification of Bovine Immunoglobulin G via Protein G Affinity Membranes. Ind Eng Chem Res 1996. [DOI: 10.1021/ie950373m] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Joan E. Kochan
- 1605 Linden Drive, University of Wisconsin, Madison, Wisconsin 53706-1519
| | - Yi-Jui Wu
- 1605 Linden Drive, University of Wisconsin, Madison, Wisconsin 53706-1519
| | - Mark R. Etzel
- 1605 Linden Drive, University of Wisconsin, Madison, Wisconsin 53706-1519
| |
Collapse
|
22
|
Konecny P, Brown RJ, Scouten WH. Chromatographic purification of immunoglobulin G from bovine milk whey. J Chromatogr A 1994; 673:45-53. [PMID: 8061814 DOI: 10.1016/0021-9673(94)87056-x] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
We used thiophilic chromatography on T-gel, a resin of the structure agarose-O-CH2CH2SO2CH2 CH2SCH2CH2OH, to purify immunoglobulin G from "sweet" cheese whey. The purity of immunoglobulin G, as indicated by radial immunodiffusion, was 74% after a single chromatography on T-gel. Preparation of samples for adsorption onto thiophilic gels requires only the addition of salt (sodium/potassium sulfate) to the samples. Thus, this method may be suitable for large-scale whey IgG isolation.
Collapse
Affiliation(s)
- P Konecny
- Biotechnology Center, Utah State University, Logan 84322-4700
| | | | | |
Collapse
|
23
|
Morr CV, Ha EY. Whey protein concentrates and isolates: processing and functional properties. Crit Rev Food Sci Nutr 1993; 33:431-76. [PMID: 8216810 DOI: 10.1080/10408399309527643] [Citation(s) in RCA: 342] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
Abstract
Substantial progress has been made in understanding the basic chemical and structural properties of the principal whey proteins, that is, beta-lactoglobulin (beta-Lg), alpha-lactalbumin (alpha-La), bovine serum albumin (BSA), and immunoglobulin (Ig). This knowledge has been acquired in terms of: (1) procedures for isolation, purification, and characterization of the individual whey proteins in buffer solutions; and (2) whey fractionation technologies for manufacturing whey protein concentrates (WPC) with improved chemical and functional properties in food systems. This article is a critical review of selected publications related to (1) whey fractionation technology for manufacturing WPC and WPI; (2) fundamental properties of whey proteins; and (3) factors that affect protein functionality, that is, composition, protein structure, and processing.
Collapse
Affiliation(s)
- C V Morr
- Department of Food Science and Technology, Ohio State University, Columbus 43210-1097
| | | |
Collapse
|