Fractionation of milk proteins on pilot scale with particular focus on β-casein. (April 2018)

• Record Type: Journal Article
• Authors: Thienel, Katharina J.F.; Holder, Aline; Schubert, Thomas; Boom, Remko M.; Hinrichs, Jörg; Atamer, Zeynep
• Is Part Of: International dairy journal. Volume 79(2018)
• Page Start: 73
• Page End: 77
• Publication Date: 2018-04
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2017.12.006
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: The aim of this study was to increase the yield and purity of casein fractions at pilot scale and determine the main process parameters influencing the isolation of β-casein, such as cold extraction time, separation speed. The fractions were obtained from micellar casein by means of selective precipitation following separation by a nozzle centrifuge. The purities, which were calculated based on the total casein content of the β-casein fraction, and the yields achieved for β-casein ranged from 68.7 to 89.6% and from 10 to 32%, respectively. For the other two fractions, αS - and κ-casein, the obtained purities were 61% and 43%, respectively. Using the proposed isolation method, high purities for the β-casein fraction were achievable; however, the other two fractions, αS - and κ-casein, need further improvement.