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Fractionation and recovery of whey proteins by hydrophobic interaction chromatography

Authors
Journal
Journal of Chromatography B
1570-0232
Publisher
Elsevier
Publication Date
Volume
879
Identifiers
DOI: 10.1016/j.jchromb.2011.01.003
Keywords
  • Whey Proteins
  • β-Lactoglobulin
  • Hydrophobic Interaction Chromatography
  • Recovery
  • Isolation
Disciplines
  • Biology

Abstract

Abstract A method for the recovery and fractionation of whey proteins from a whey protein concentrate (80%, w/w) by hydrophobic interaction chromatography is proposed. Standard proteins and WPC 80 dissolved in phosphate buffer with ammonium sulfate 1 M were loaded in a HiPrep Octyl Sepharose FF column coupled to a fast protein liquid chromatography (FPLC) system and eluted by decreasing the ionic strength of the buffer using a salt gradient. The results showed that the most hydrophobic protein from whey is α-lactalbumin and the less hydrophobic is lactoferrin. It was possible to recover 45.2% of β-lactoglobulin using the HiPrep Octyl Sepharose FF column from the whey protein concentrate mixture with 99.6% purity on total protein basis.

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