Abstract
The fractions of caseins (αs-, β- and κ-) are widely used in food applications due to their physiochemical properties as well as their bio- and techno-functional properties. Especially, β-casein fraction is a precursor having a variety of bioactive peptides such as antihypertensive and opioid. Different methods have been established in isolating and purifying the casein fractions, particularly on β-casein isolation. However, the obtained yield for each fraction still requires further improvement. The aim of this study was to increase the yield and purity of the fractions by constructing a set of experiments on technical scale and determining the main process parameters. Based on our previous studies on laboratory scale, a method for the technical scale isolation of casein fractions from micellar casein powder was developed. A comparable yield and purity values for β-casein were obtained.
Highlights
Bovine milk constitutes two main proteins, casein and serum proteins
The obtained micellar casein powder is almost free from whey proteins (0.2%, w/w) and contained the three casein fractions
Isolation of individual casein fraction is of growing interest due to their multifunctional applications and clean-label status
Summary
Bovine milk constitutes two main proteins, casein and serum (whey) proteins. Casein is the major fraction and constitutes about 80% of the total protein. Caseins are widely used in food and non-food applications. They have various important technofunctional properties such as solubility, emulsification, foam formation and stabilization, waterbinding, gelation, heat and acid stability [2,3,4]. They play an important role in non-food applications such as the production of plastic materials [5], textile fibers [6] and glues [7]
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