Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems

Autores
Jara, Federico Luis; Pilosof, Ana Maria Renata
Año de publicación
2011
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Hydroxypropylmethylcellulose
Phase Separation
Protein Partitioning
Thermodynamic Incompatibility
Whey Proteins
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/68377
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systemsJara, Federico LuisPilosof, Ana Maria RenataHydroxypropylmethylcellulosePhase SeparationProtein PartitioningThermodynamic IncompatibilityWhey Proteinshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Whey 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.Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2011-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/68377Jara, Federico Luis; Pilosof, Ana Maria Renata; Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 374-3800268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10001414info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.003info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-17T10:48:23Zoai:ri.conicet.gov.ar:11336/68377instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-17 10:48:24.216CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
title Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
spellingShingle Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
Jara, Federico Luis
Hydroxypropylmethylcellulose
Phase Separation
Protein Partitioning
Thermodynamic Incompatibility
Whey Proteins
title_short Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
title_full Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
title_fullStr Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
title_full_unstemmed Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
title_sort Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems
dc.creator.none.fl_str_mv Jara, Federico Luis
Pilosof, Ana Maria Renata
author Jara, Federico Luis
author_facet Jara, Federico Luis
Pilosof, Ana Maria Renata
author_role author
author2 Pilosof, Ana Maria Renata
author2_role author
dc.subject.none.fl_str_mv Hydroxypropylmethylcellulose
Phase Separation
Protein Partitioning
Thermodynamic Incompatibility
Whey Proteins
topic Hydroxypropylmethylcellulose
Phase Separation
Protein Partitioning
Thermodynamic Incompatibility
Whey Proteins
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv 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.
Fil: Jara, Federico Luis. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Pilosof, Ana Maria Renata. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description 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.
publishDate 2011
dc.date.none.fl_str_mv 2011-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/68377
Jara, Federico Luis; Pilosof, Ana Maria Renata; Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 374-380
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/68377
identifier_str_mv Jara, Federico Luis; Pilosof, Ana Maria Renata; Partitioning of α-lactalbumin and β-lactoglobulin in whey protein concentrate/ hydroxypropylmethylcellulose aqueous two-phase systems; Elsevier; Food Hydrocolloids; 25; 3; 5-2011; 374-380
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X10001414
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodhyd.2010.07.003
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.001348

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