Preparation of casein phosphopeptides using a novel continuous process of combining an enzymatic membrane reactor with anion-exchange chromatography

被引：19

作者：

Zhao, Wei ^{[1
,2
]}

Xu, Guimin ^{[1
,2
]}

Yang, Ruijin ^{[1
,2
]}

Katiyo, Wendy ^{[1
,2
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China

[2] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China

来源：

JOURNAL OF FOOD ENGINEERING | 2013年 / 117卷 / 01期

基金：

国家高技术研究发展计划(863计划);

关键词：

Casein phosphopeptides (CPPs); Enzymatic membrane reactor; Anion-exchange chromatography; MULTIVARIATE DATA-ANALYSIS; WHEY-PROTEIN ISOLATE; PERMEATE FLUX; ULTRAFILTRATION; HYDROLYSIS; CASEINOPHOSPHOPEPTIDES; MICROFILTRATION; PEPTIDES;

D O I：

10.1016/j.jfoodeng.2013.02.015

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

A novel process for continuous preparation of casein phosphopeptides (CPPs) was developed using an enzymatic membrane reactor (EMR) and anion-exchange chromatography (AEC). Alcalase was selected to hydrolyse casein (with an initial concentration of 6% (w/w)) at pH 8.5 and temperature 50 degrees C in an enzymatic membrane reactor. CPPs were then separated from the enzymatic hydrolysates through a weakly basic macroporous anion-exchanger. The yields of CPPs and phosphorus from casein were 8.11%, 15.66% and 21.41%, and 19.10%, 52.70% and 90.01% for EMR fitted with 3 kDa, 5 kDa and 10 kDa membranes, respectively. The yield and quality of CPPs improved with increase in the nominal molecular weight cut-off (NMWCO) of the membrane. However, use of a high NMWCO membrane resulted in substantial enzyme leakage in the permeate. (c) 2013 Elsevier Ltd. All rights reserved.

引用

页码：105 / 112

页数：8

共 29 条

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