A method for the large-scale isolation of beta-casein

Huppertz, Thom, Hennebel, Jean-Baptiste, Considine, Therese, Shakeek-Ur-Rehman, Kelly, Alan L. and Fox, Patrick F. (2006) A method for the large-scale isolation of beta-casein. Food Chemistry, 99 1: 45-50. doi:10.1016/j.foodchem.2005.07.025

Author Huppertz, Thom
Hennebel, Jean-Baptiste
Considine, Therese
Kelly, Alan L.
Fox, Patrick F.
Title A method for the large-scale isolation of beta-casein
Journal name Food Chemistry   Check publisher's open access policy
ISSN 0308-8146
Publication date 2006
Sub-type Article (original research)
DOI 10.1016/j.foodchem.2005.07.025
Volume 99
Issue 1
Start page 45
End page 50
Total pages 6
Place of publication Oxford, England
Publisher Elsevier
Language eng
Subject 090801 Food Chemistry and Molecular Gastronomy (excl. Wine)
Abstract A method for the large-scale isolation of beta-casein from renneted skim milk was developed. The Curd from renneted skim milk was dispersed in hot (>= 70 degrees C) water to inactivate residual chymosin. The heated curd was subsequently recovered by centrifugation. resuspended in water and incubated at 5 degrees C, during which P-casein dissociated from the curd, the suspension was centrifuged and the aqueous phase lyophilised. The isolated protein consisted mainly of beta-cascin, containing a minor amount of gamma-caseins and traces of other caseins. Unless chymosin was fully inactivated by heating, some beta-casein was hydrolysed at the Leu(192)-Tyr(193) bond. The yield of beta-casein increased with incubation time, up to similar to 20% of the beta-cascin present in the milk after 24 h at 5 degrees C. Reducing milk pH to 5.5 or 6.0, prior to renneting, caused a high level of contamination with alpha(s)-cascins. This isolation procedure can be easily scaled-up to an industrial process and the beta-casein-depleted curd may be used for the manufacture of rennet casein or processed cheese. (c) 2005 Elsevier Ltd. All rights reserved.
Keyword Chemistry, Applied
Food Science & Technology
Nutrition & Dietetics
Temperature-dependent Dissociation
Cheese-making Parameters
Milk-clotting Enzymes
Gel Chromatography
Soluble Phases
Serum Casein
Q-Index Code C1
Q-Index Status Provisional Code
Institutional Status Unknown

Document type: Journal Article
Sub-type: Article (original research)
Collections: Excellence in Research Australia (ERA) - Collection
School of Agriculture and Food Sciences
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Citation counts: TR Web of Science Citation Count  Cited 18 times in Thomson Reuters Web of Science Article | Citations
Scopus Citation Count Cited 26 times in Scopus Article | Citations
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Created: Fri, 25 Jan 2008, 16:51:06 EST