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Radosavljević J, Stanić-Vučinić D, Stojadinović M, Radomirović M, Simović A, Radibratović M, Veličković TĆ. Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk. CURR ANAL CHEM 2022. [DOI: 10.2174/1573411017666210108092338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The world production of whey was estimated to be more than 200 million tons per year.
Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still
considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are
several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar
properties (pI, molecular mass) of some proteins.
Methods:
A narrative review of all the relevant papers on the present methodologies based on ion-exchange and
adsorption principles for isolation of whey proteins, known to the authors, was conducted.
Results:
Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey
proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of
aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale.
However, more recent research on ion exchange membranes for this purpose has been introduced, with promising
potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange
separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.)
or adsorption (for example: adsorption on hydroxyapatite or activated carbon, or molecular imprinting) are promising
approaches for scaling up of the whey proteins’ purification processes.
Conclusion:
Many procedures based on ion exchange are successfully implemented for separation and purification of
whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors
anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the
differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex
composite multilayered matrices, including also inorganic components, are promising materials for simultaneous
exploiting of the differences in the masses, pI and structures of whey proteins for the separation.
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Affiliation(s)
- Jelena Radosavljević
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Dragana Stanić-Vučinić
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Marija Stojadinović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Mirjana Radomirović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Ana Simović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Milica Radibratović
- Center for Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade,Serbia
| | - Tanja Ćirković Veličković
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
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Paladii IV, Vrabie EG, Sprinchan KG, Bologa MK. Whey: Review. Part 2. Treatment Processes and Methods. SURFACE ENGINEERING AND APPLIED ELECTROCHEMISTRY 2021. [DOI: 10.3103/s1068375521060119] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Cetınkaya S, Akkaya B. Selective and single step adsorption of α-lactalbumin from whole cow's milk on hydroxyapatite microbeads. MATERIALS SCIENCE & ENGINEERING. C, MATERIALS FOR BIOLOGICAL APPLICATIONS 2016; 68:573-578. [PMID: 27524056 DOI: 10.1016/j.msec.2016.06.040] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Revised: 05/30/2016] [Accepted: 06/12/2016] [Indexed: 11/15/2022]
Affiliation(s)
- Serap Cetınkaya
- Cumhuriyet University, Department of Molecular Biology and Genetics, Sivas, Turkey
| | - Birnur Akkaya
- Cumhuriyet University, Department of Molecular Biology and Genetics, Sivas, Turkey
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4
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Rojas E, Torres G. Isolation and recovery of glycomacropeptide from milk whey by means of thermal treatment. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000027] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
During enzymatic process of cheese manufacturing, rennin cleaves κ-casein releasing two fractions: para-κ-casein and glycomacropeptide (GMP), which remains soluble in milk whey. GMP is a peptide with structural particularities such as chain carbohydrates linked to specific threonine residues, to which a great variety of biological activities is attributed. Worldwide cheese production has increased generating high volumes of milk whey that could be efficiently used as an alternative source of high quality peptide or protein in foodstuff formulations. In order to evaluate isolation and recovery on whey GMP by means of thermal treatment (90 °C), 18 samples (2 L each) of sweet whey, resuspended commercial whey (positive control) and acid whey (negative control) were processed. Indirect presence of GMP was verified using chemical tests and PAGE-SDS 15%. At 90 °C treated sweet whey, 14, 20 and 41 kDa bands were observed. These bands may correspond to olygomers of GMP. Peptide recovery showed an average of 1.5 g/L (34.08%). The results indicate that industrial scale GMP production is feasible; however, further research must be carried out for the biological and nutritional evaluation of GMP's incorporation to foodstuff as a supplement.
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5
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Santos MJ, Teixeira JA, Rodrigues LR. Fractionation of the major whey proteins and isolation of β-Lactoglobulin variants by anion exchange chromatography. Sep Purif Technol 2012. [DOI: 10.1016/j.seppur.2012.02.030] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Lee HM, Kwak BM, Ahn JH, Jeong SH. Development of ESR method for gamma-irradiated lactose powders. J FOOD ENG 2010. [DOI: 10.1016/j.jfoodeng.2010.03.022] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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7
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Selective adsorption of small proteins on large-pore anion exchangers coated with medium size proteins. Colloids Surf B Biointerfaces 2010; 78:140-5. [DOI: 10.1016/j.colsurfb.2010.02.030] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2009] [Revised: 02/24/2010] [Accepted: 02/26/2010] [Indexed: 11/21/2022]
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8
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Purification of lactoferrin using hydroxyapatite. J Chromatogr B Analyt Technol Biomed Life Sci 2010; 878:976-80. [DOI: 10.1016/j.jchromb.2010.02.027] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2009] [Revised: 02/01/2010] [Accepted: 02/07/2010] [Indexed: 11/16/2022]
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9
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Torres R, Pessela BC, Fuentes M, Mateo C, Munilla R, Fernandez-Lafuente R, Guisán JM. Supports coated with PEI as a new tool in chromatography. Enzyme Microb Technol 2006. [DOI: 10.1016/j.enzmictec.2005.12.006] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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10
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Zhu X, Zhu X, Hu Y, Yu S, Wang B. Cloud Point Extraction of Serum Albumin and Its Spectrophotometric Determination in Serum Samples. ANAL LETT 2006. [DOI: 10.1080/00032710600721522] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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12
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Schlatterer B, Baeker R, Schlatterer K. Improved purification of β-lactoglobulin from acid whey by means of ceramic hydroxyapatite chromatography with sodium fluoride as a displacer. J Chromatogr B Analyt Technol Biomed Life Sci 2004; 807:223-8. [PMID: 15203033 DOI: 10.1016/j.jchromb.2004.04.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2003] [Revised: 03/31/2004] [Accepted: 04/13/2004] [Indexed: 11/26/2022]
Abstract
The successful separation of beta-lactoglobulin from other bovine whey proteins was performed by ceramic hydroxyapatite chromatography with a fluoride ion gradient in phosphate buffer as displacement agent. The method was applied to acid whey originating from milk of healthy as well as of mastitic cows. beta-Lactoglobulin was completely eluted in one peak at a fluoride concentration of about 0.6 mol/l. The purity of beta-lactoglobulin in this fraction was at least 96% if whey from healthy milk was processed. Co-eluted contaminants are traces of immunoglobulin G, serum albumin and lactoferrin. In case of mastitic whey the proportion of beta-lactoglobulin is diminished as the amounts of immunglobulin G, serum albumin and lactoferrin are increased within this fraction. Size exclusion chromatography on Superdex 75 pg effectively removed contaminants resulting in a purity for beta-lactoglobulin from normal whey of approximately 99%. The yield of beta-lactoglobulin from physiological whey was 50-55% referring to the fraction highly enriched with beta-lactoglobulin by hydroxyapatite chromatography. In case of mastitic milk the higher amounts of contaminants were also removed successfully by size exclusion chromatography.
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Affiliation(s)
- B Schlatterer
- Institute of Veterinary Biochemistry, Free University of Berlin, Oertzenweg 19b, 14163 Berlin, Germany.
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Li EWY, Mine Y. Technical Note: Comparison of Chromatographic Profile of Glycomacropeptide from Cheese Whey Isolated Using Different Methods. J Dairy Sci 2004; 87:174-7. [PMID: 14765824 DOI: 10.3168/jds.s0022-0302(04)73155-0] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
Glycomacropeptide (GMP) has heterogeneous carbohydrates, and this attributes to its various biological activities. In this study, we compared the chromatographic profiles of GMP isolated by three methods (trichloracetic acid fractionation, ethanol precipitation, and ultrafiltration) from whey protein isolate (WPI). Seven sharp heterogeneous GMP peaks were eluted from GMP prepared by ethanol precipitation and ultrafiltration using Mono Q anionic chromatography, while only 5 peaks were seen in TCA treated sample. The TCA pretreatment recovered only sialo-GMP (glycosylated) and eliminated all contaminated proteins; however, the recovery rate was the lowest (6.7% of the initial WPI). Ethanol precipitation recovered 20.4% of GMP from WPI and 75.7% was glycosylated, but the heating process might lead to degradation of glycosidic residues. Ultrafiltration was found to be the most effective in recovering GMP. The recovery rate was 33.9% with 81.6% sialo-GMP. We concluded that carbohydrate profile of GMP varied widely and depended on the isolation method. Based on the high recovery of sialo-GMP, the combination of ultrafiltration and anionic chromatography might be a suitable and practical approach on an industrial scale.
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Affiliation(s)
- Esther W Y Li
- Department of Food Science, University of Guelph, Guelph, Ontario N1G 2W1, Canada
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Schröder E, Jönsson T, Poole L. Hydroxyapatite chromatography: altering the phosphate-dependent elution profile of protein as a function of pH. Anal Biochem 2003; 313:176-8. [PMID: 12576076 DOI: 10.1016/s0003-2697(02)00567-5] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Affiliation(s)
- Ewald Schröder
- Department of Biochemistry, School of Medicine, Wake Forest University, Winston-Salem, NC 27157, USA.
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