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Abstract:

Whey protein concentrate (WPC) was fractionated by using hydroxypropylmethylcellulose (HPMC) at pH 6.5. Incompatible mixtures with different proportions of HPMC and WPC were prepared. After phase separation, the protein concentration in both phases was determined by the Kjeldahl method and the proportion of each protein by SDS-PAGE combined with image analysis. The results show that the low molecular weight proteins α-lactalbumin (α-lac) and β-lactoglobulin (β-lg) were retained in high proportion in the upper phase (about 90% compared to 64% of WPC). The most efficient condition to fractionate β-lg and α-lac was the phase separation of an incompatible mixed system with a high initial concentration of WPC and a low initial concentration of HPMC i.e., WPC 20%, wt/wt/HPMC 0.5%, w/w. It can be concluded that the thermodynamic incompatibility which arises from mixing WPC with HPMC could be used as a method for fractionation of whey proteins. © 2010 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems
Autor:Jara, F.; Pilosof, A.M.R.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Ciudad Universitaria (1428), Buenos Aires, Argentina
Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Palabras clave:Hydroxypropylmethylcellulose; Phase separation; Protein partitioning; Thermodynamic incompatibility; Whey proteins
Año:2011
Volumen:25
Número:3
Página de inicio:374
Página de fin:380
DOI: http://dx.doi.org/10.1016/j.foodhyd.2010.07.003
Título revista:Food Hydrocolloids
Título revista abreviado:Food Hydrocolloids
ISSN:0268005X
CODEN:FOHYE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_0268005X_v25_n3_p374_Jara

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Citas:

---------- APA ----------
Jara, F. & Pilosof, A.M.R. (2011) . Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems. Food Hydrocolloids, 25(3), 374-380.
http://dx.doi.org/10.1016/j.foodhyd.2010.07.003
---------- CHICAGO ----------
Jara, F., Pilosof, A.M.R. "Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems" . Food Hydrocolloids 25, no. 3 (2011) : 374-380.
http://dx.doi.org/10.1016/j.foodhyd.2010.07.003
---------- MLA ----------
Jara, F., Pilosof, A.M.R. "Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems" . Food Hydrocolloids, vol. 25, no. 3, 2011, pp. 374-380.
http://dx.doi.org/10.1016/j.foodhyd.2010.07.003
---------- VANCOUVER ----------
Jara, F., Pilosof, A.M.R. Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/hydroxypropylmethylcellulose aqueous two-phase systems. Food Hydrocolloids. 2011;25(3):374-380.
http://dx.doi.org/10.1016/j.foodhyd.2010.07.003