METHOD FOR PROVIDING A β-LACTOGLOBULIN PRODUCT AND AN a-ENRICHED WHEY PROTEIN ISOLATE
AssigneeUpfront Chromatography A/S
InventorsMarie Bendix Hansen, Allan Otto Fog Lihme, Malene Fog Lihme
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Abstract
The present invention relates to isolation of whey proteins and the preparation of a whey product and a whey isolate. In particular the present invention relates to the isolation of a β-lactoglobulin product and the isolation of an α-enriched whey protein isolate from whey obtained from an animal. The α-enriched whey protein isolate provided by the present invention is besides from being low in β-lactoglobulin also high in α-lactalbumin and immunoglobulin G.
Claims10
A method for providing a β-lactoglobulin product and an α-enriched whey protein isolate from whey, the method comprises the steps of:
- (i) providing whey obtained from an animal,
- (ii) adjusting the pH value of the whey to pH 4.5 or below,
- (iii) loading the whey to a chromatographic support,
- (iv) optionally washing the chromatographic support using a wash buffer and obtaining a wash fraction,
- (v) eluting the β-lactoglobulin product from the chromatographic support using a first elution buffer, said first elution buffer having a pH of 5 or less and a salt concentration of at least 0.1 M and
- (vi) eluting the α-enriched whey protein isolate with a second elution buffer.
An α-enriched whey protein isolate comprising α-lactalbumin and immunoglobulin G.
A method for improving the isolation of a β-lactoglobulin product and an α-enriched whey protein isolate from whey, the method comprises first elution conditions having the first specific relation between pH, salt concentration and temperature obtaining the β-lactoglobulin product and a second elution condition obtaining the α-enriched whey protein isolate, said first elution condition comprising at least one of the following relations between temperature, pH and salt concentration of the first elution condition, such as at least two of the following relations, e.g. three of the following relation applies in order to optimize elution of the β-Lactoglobulin product (i) at a substantially constant pH the salt concentration in the first elution condition should be increased when the temperature is increased in order to optimize elution of the β-Lactoglobulin product and vice versa, (ii) at a substantially constant salt concentration the pH in the first elution buffer should be increased when the temperature is increased and vice versa in order to optimize elution of the β-Lactoglobulin product and (iii) at a substantially constant temperature the salt concentration should be increased when the pH is decreased in the first elution condition and vice versa in order to optimize elution of the β-Lactoglobulin product.
Dependencies are inferred from the claim text.