|
KMID : 1024620000200020159
|
|
Food Science of Animal Resources
2000 Volume.20 No. 2 p.159 ~ p.165
|
|
|
Purification of the Glycomacropeptide from Cheese Whey
|
|
Yoon Yoh-Chang
Chung Chung-Il
Lee Sung
Cho Jin-Kuk
Song C. H.
|
|
|
Abstract
|
|
|
|
Glycomacropeptide(GMP) was purified from cheese whey which is obtaining as a byproduct in cheese producing. Cheese whey was first concentrated 10 times with a ultrafiltration aparratus, and then heated at 95 for 5 min. The concentrated fraction was centrifuged at 20,000g for 30 min to remove fat layer. The supernatant layer enriched GMP protein was fractionated by ion exchange chromatography on DEAE-Sepharose Fast Flow column. GMP was bound to DEAE resin and eluted with 0.1~0.25 M NaCl when using a linear NaCl gradient from 0 M to 0.5 M. The purified GMP gave a single band of 24 kDa which seems to be trimer molecular weight in SDS-PAGE, and migrated to the same molecular weight with control GMP obtained commercially. Its amino acid composition were consistent with that of standard GMP. About 0.71 g of GMP was recovered from 1 L of cheese whey. These results indicate that glycomacropeptide could be simply purified from cheese whey by using ultrafiltration and DEAE column chromatography.
|
|
|
KEYWORD
|
|
|
GMP, cheese whey, ultrafilteration, purification
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|