Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing

Chatterton, Dereck E.W.; Smithers, Geoffrey W.; Roupas, Peter; Brodkorb, André

doi:10.1016/j.idairyj.2006.06.001

Cited by 288 publications

(173 citation statements)

References 86 publications

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“…It is a small (14.2 kg.mol −1 ), acid (pI 4.2), and compact globular, metal binding (one Ca 2+ per mole) protein, consisting of 123 amino acids in a single chain, with four di-sulphide bonds and no free thiol groups. Its structure and functionality have been extensively studied (Chatterton et al 2006;Madureira et al 2007;Barbana et al 2011). α-La functions as a coenzyme for synthesis of lactose in the lactating mammary gland.…”

Section: Introductionmentioning

confidence: 99%

Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

Geng

Tolkach

Otte

et al. 2015

Dairy Sci. & Technol.

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A method based on anion exchange chromatography (AIEX) in combination with ultrafiltration (UF) was developed to obtain kilogram-scale amounts of bovine α-lactalbumin (α-La) of high purity from α-La-enriched whey protein concentrate (αWPC). Initially, α-La was successfully purified, at laboratory scale, from a 10% solution of αWPC. Removal of casein and denatured whey protein by acid precipitation resulted in a α-La purity of 78%. A further purification by AIEX eluting with sodium acetate (NaAc) buffer led to a final purity and recovery of 100 and 85%, respectively. Based on this, the process was simplified and optimized for pilot-scale purification by selective binding of β-lactoglobulin (β-Lg). Batchwise expanded bed AIEX using a column with 5 L of Q Sepharose matrix was performed. Pure α-La was obtained in the run through buffer. In the end, 1100 g of holo form α-La was obtained with a purity of 97.4% in protein and a recovery of 80%, calculated based on the protein detectable in reversed phase high-performance liquid chromatography (RP-HPLC). Thus, by combining AIEX and UF, heating was avoided allowing production of α-La in kilo-scale with high purity and recovery from αWPC with a minimum volume of buffer solutions.

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Section: Introductionmentioning

confidence: 99%

Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

Geng

Tolkach

Otte

et al. 2015

Dairy Sci. & Technol.

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“…It has a lot of useful nutritional and functional food characteristics that have made it a choice as an ingredient for formulation of novel foods and beverages. β-Lg shows many biological activity such as anti-hypertensive, anti-cancer, hypo-cholesterolemic and anti-microbial (Chatterton et al 2006). α-La is another major protein in whey that makes up about of 25 % of total whey proteins.…”

Section: Introductionmentioning

confidence: 99%

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

Sabokbar

Khodaiyan

2014

J Food Sci Technol

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Mixture of pomegranate juice and whey was evaluated as a potential substrate for production of a novel probiotic beverage by kefir grains. Different fermentation conditions were used as viz: two fermentation temperature (19ºC and 25ºC) and two levels of kefir grains inoculum (5 % and 8%w/v). pH, acidity, lactose consumption as well as organic acids formation were determined during 32 hours of fermentation. Results showed that kefir grains were able to utilize lactose and decrease pH, increase acidity, produce lactic acid and acetic acid, while the level of citric acid decreased. It was observed these change depended on temperature and level of kefir grains with the highest changes at the temperature of 25ºC and kefir grains inoculum of 8%w/v. Pomegranate juice and whey mixture therefore may serve as a suitable substrate for the production of novel probiotic dairy-fruit juice beverage by kefir grains and the sensory characteristics of this beverage were shown desirable results.

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“…The lowest content was recorded at the beginning of lactation, but increased during the three month period. The a-lactalbumin is important in lactose synthesis (Chatterton et al, 2006) and needed for proper iron transport (Calil and Falcão, 2003). The b-lactoglobulin fraction was also found in donkey milk, although in low concentration which further decreased unto towards the 90 th day of the lactation (0.26 to 0.20 g/L).…”

Section: Protein Identification and Characterizationmentioning

confidence: 99%

Comparison of the protein and fatty acid fraction of Balkan donkey and human milk

Gubić¹

2015

Mljekarstvo

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The aim of this study was to compare the protein and fatty acid fractions of Balkan donkey and human milk in the early lactation stage (40 and 90 day). This study revealed that donkey milk contains α s1 -casein (1.38-1.89 g/L) and higher concentration of β-casein (0.1-0.55 g/L) in comparison to human milk. The concentration of α-lactalbumin increased during the lactation phases from 40 to 90 days in both types of milk. Donkey milk contained β-lactoglobulin in low concentrations which decreased to 90 th day of lactation. Donkey milk was particularly rich in two whey proteins, lactoferrin and lysozyme, which were found to have molecular weight of approximately 76 kDa and 14.9-15.4 kDa, respectively. The content of lysozyme in donkey milk ranged from 2.39 to 2.97 g/L, while human milk contained 30-50 times lower concentrations of lysozyme in comparison to donkey milk. Thus, donkey milk contained also a higher concentration of lactoferrin (0.012-0.25 g/L) than it was found in the human milk. Lysozyme and lactoferrin content in donkey milk increased during the period from 40 th to 90 th day of lactation. The percentage of total SFA, MUFA and PUFA was similar in donkey and human milk. The content of essential fatty acids increased during 40-90 days of lactation and was approximately 2.5 times higher in comparison to human milk.

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Bioactivity of β-lactoglobulin and α-lactalbumin—Technological implications for processing

Cited by 288 publications

References 86 publications

Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration

Characterization of pomegranate juice and whey based novel beverage fermented by kefir grains

Comparison of the protein and fatty acid fraction of Balkan donkey and human milk

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