Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate

Meral Kilic-Akyilmaz; Atefeh Karimidastjerd

doi:10.1016/j.idairyj.2018.02.008

Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate

Meral Kilic-Akyilmaz^*, Atefeh Karimidastjerd

^*Corresponding author for this work

Department of Food Engineering

Istanbul Technical University

Research output: Contribution to journal › Article › peer-review

7 Citations (Scopus)

Abstract

Effect of the order of acidification and heat treatment on recovery, purity and stability of caseinomacropeptide (CMP) from sweet whey was investigated. In acid-heat treatment, sweet whey was first acidified to pH values in the range of 3–5 and then heat treated at 90 °C for 1 h. In heat-acid treatment, applying the same treatment parameters, sweet whey was first heated and then acidified. Supernatants from both treatments were separated by centrifugation and analysed as CMP isolates. Reducing the pH of sweet whey from 5 to 3 resulted in a loss of CMP and retention of most of whey proteins in the isolates obtained by both treatments. Recovery and purity of CMP were highest at pH 5 for both treatments and at pH 4.5 for heat-acid treatment. Heat-acid treatment at pH 5 preserved more of bound sialic acid compared with other treatment combinations; this treatment is recommended for isolation of CMP.

Original language	English
Pages (from-to)	45-50
Number of pages	6
Journal	International Dairy Journal
Volume	82
DOIs	https://doi.org/10.1016/j.idairyj.2018.02.008
Publication status	Published - Jul 2018

Bibliographical note

Publisher Copyright:
© 2018 Elsevier Ltd

Access to Document

10.1016/j.idairyj.2018.02.008

Cite this

@article{cd201ea0e8a94e388e2109bdac4a951a,

title = "Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate",

abstract = "Effect of the order of acidification and heat treatment on recovery, purity and stability of caseinomacropeptide (CMP) from sweet whey was investigated. In acid-heat treatment, sweet whey was first acidified to pH values in the range of 3–5 and then heat treated at 90 °C for 1 h. In heat-acid treatment, applying the same treatment parameters, sweet whey was first heated and then acidified. Supernatants from both treatments were separated by centrifugation and analysed as CMP isolates. Reducing the pH of sweet whey from 5 to 3 resulted in a loss of CMP and retention of most of whey proteins in the isolates obtained by both treatments. Recovery and purity of CMP were highest at pH 5 for both treatments and at pH 4.5 for heat-acid treatment. Heat-acid treatment at pH 5 preserved more of bound sialic acid compared with other treatment combinations; this treatment is recommended for isolation of CMP.",

author = "Meral Kilic-Akyilmaz and Atefeh Karimidastjerd",

note = "Publisher Copyright: {\textcopyright} 2018 Elsevier Ltd",

year = "2018",

month = jul,

doi = "10.1016/j.idairyj.2018.02.008",

language = "English",

volume = "82",

pages = "45--50",

journal = "International Dairy Journal",

issn = "0958-6946",

publisher = "Elsevier B.V.",

}

TY - JOUR

T1 - Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate

AU - Kilic-Akyilmaz, Meral

AU - Karimidastjerd, Atefeh

PY - 2018/7

Y1 - 2018/7

N2 - Effect of the order of acidification and heat treatment on recovery, purity and stability of caseinomacropeptide (CMP) from sweet whey was investigated. In acid-heat treatment, sweet whey was first acidified to pH values in the range of 3–5 and then heat treated at 90 °C for 1 h. In heat-acid treatment, applying the same treatment parameters, sweet whey was first heated and then acidified. Supernatants from both treatments were separated by centrifugation and analysed as CMP isolates. Reducing the pH of sweet whey from 5 to 3 resulted in a loss of CMP and retention of most of whey proteins in the isolates obtained by both treatments. Recovery and purity of CMP were highest at pH 5 for both treatments and at pH 4.5 for heat-acid treatment. Heat-acid treatment at pH 5 preserved more of bound sialic acid compared with other treatment combinations; this treatment is recommended for isolation of CMP.

AB - Effect of the order of acidification and heat treatment on recovery, purity and stability of caseinomacropeptide (CMP) from sweet whey was investigated. In acid-heat treatment, sweet whey was first acidified to pH values in the range of 3–5 and then heat treated at 90 °C for 1 h. In heat-acid treatment, applying the same treatment parameters, sweet whey was first heated and then acidified. Supernatants from both treatments were separated by centrifugation and analysed as CMP isolates. Reducing the pH of sweet whey from 5 to 3 resulted in a loss of CMP and retention of most of whey proteins in the isolates obtained by both treatments. Recovery and purity of CMP were highest at pH 5 for both treatments and at pH 4.5 for heat-acid treatment. Heat-acid treatment at pH 5 preserved more of bound sialic acid compared with other treatment combinations; this treatment is recommended for isolation of CMP.

UR - http://www.scopus.com/inward/record.url?scp=85044924248&partnerID=8YFLogxK

U2 - 10.1016/j.idairyj.2018.02.008

DO - 10.1016/j.idairyj.2018.02.008

M3 - Article

AN - SCOPUS:85044924248

SN - 0958-6946

VL - 82

SP - 45

EP - 50

JO - International Dairy Journal

JF - International Dairy Journal

ER -

Impact of the order of acid and heat treatments on the composition of caseinomacropeptide isolate

Abstract

Bibliographical note

Access to Document

Other files and links

Fingerprint

Cite this