Imagem da capa

Ultrafiltration isolation and characterization of caseinomacropeptide

Biologically active peptides from milk whey, such as caseinomacropeptide (CMP), are of great interest for food technology and for the development of new functional foods. CMP is the soluble derivative of k-casein, generated by the cleavage of the enzyme chymosin enzyme in manufacture of cheese. The...

ver descrição completa

Principais autores: Guedes, Paula Vieira, Cândido, Lys Mary Bileski
Formato: Artigo
Idioma: Inglês
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2020
Acesso em linha: http://periodicos.utfpr.edu.br/rebrapa/article/view/14184
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
id peri-article-14184
recordtype ojs
spelling peri-article-141842022-10-19T18:58:31Z Ultrafiltration isolation and characterization of caseinomacropeptide Guedes, Paula Vieira Cândido, Lys Mary Bileski 5.07.02.01-7 Tecnologia de Produtos de Origem Animal Whey protein; Caseinomacropeptide; Ultrafiltration. Biologically active peptides from milk whey, such as caseinomacropeptide (CMP), are of great interest for food technology and for the development of new functional foods. CMP is the soluble derivative of k-casein, generated by the cleavage of the enzyme chymosin enzyme in manufacture of cheese. The objective of this work was to isolate the CMP from whey and characterize. The method applied was the ultrafiltration membrane 50, 30 and 5 kDa. The fraction of CMP isolated consisted of 73.7% protein content, 12% lactose and 2.5% sialic acid. The fractions R30, R5R30 and SPD presented chromatographic profiles compatible with CMP by high performance liquid chromatography (HPLC). Process parameters and characteristics of the raw material can change the efficiency of CMP insolation. Universidade Tecnológica Federal do Paraná (UTFPR) CAPES REUNI Universidade Federal do Paraná 2020-01-01 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rebrapa/article/view/14184 10.3895/rebrapa.v11n3.14184 Brazilian Journal of Food Research; v. 11, n. 3 (2020); 123-136 Brazilian Journal of Food Research; v. 11, n. 3 (2020); 123-136 2448-3184 10.3895/rebrapa.v11n3 eng http://periodicos.utfpr.edu.br/rebrapa/article/view/14184/pdf Direitos autorais 2022 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Inglês
format Artigo
author Guedes, Paula Vieira
Cândido, Lys Mary Bileski
spellingShingle Guedes, Paula Vieira
Cândido, Lys Mary Bileski
Ultrafiltration isolation and characterization of caseinomacropeptide
author_sort Guedes, Paula Vieira
title Ultrafiltration isolation and characterization of caseinomacropeptide
title_short Ultrafiltration isolation and characterization of caseinomacropeptide
title_full Ultrafiltration isolation and characterization of caseinomacropeptide
title_fullStr Ultrafiltration isolation and characterization of caseinomacropeptide
title_full_unstemmed Ultrafiltration isolation and characterization of caseinomacropeptide
title_sort ultrafiltration isolation and characterization of caseinomacropeptide
description Biologically active peptides from milk whey, such as caseinomacropeptide (CMP), are of great interest for food technology and for the development of new functional foods. CMP is the soluble derivative of k-casein, generated by the cleavage of the enzyme chymosin enzyme in manufacture of cheese. The objective of this work was to isolate the CMP from whey and characterize. The method applied was the ultrafiltration membrane 50, 30 and 5 kDa. The fraction of CMP isolated consisted of 73.7% protein content, 12% lactose and 2.5% sialic acid. The fractions R30, R5R30 and SPD presented chromatographic profiles compatible with CMP by high performance liquid chromatography (HPLC). Process parameters and characteristics of the raw material can change the efficiency of CMP insolation.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2020
url http://periodicos.utfpr.edu.br/rebrapa/article/view/14184
_version_ 1805450522010845184
score 10,814766

Registros relacionados