Journal article

A simple method for enrichment of 8-lactoglobulin from bovine milk whey involving selective hydrolysis by two fungal protease preparations

Minh Ha, Alaa El-Din Bekhit, Michelle McConnell, Alan Carne

FOOD CHEMISTRY | ELSEVIER SCI LTD | Published : 2022

Abstract

Two commercially available food grade fungal protease preparations (Fungal Protease 31,000 and Fungal Protease 60000) were found to hydrolyse bovine acid whey proteins but left the beta-lactoglobulin (β-Lg) intact under the processing conditions used. Comparative analysis before and after hydrolysis of bovine acid whey, by 1D- and 2D-PAGE, RP-HPLC and intact-mass mass spectrometry showed that the β-Lg remains intact and in high yield after hydrolysis by the fungal proteases. The β-Lg could be separated from the whey protein peptide hydrolysate by ultrafiltration. Subjecting whey fraction to hydrolysis with the fungal protease preparations provides a procedure, under relatively mild condition..

View full abstract

University of Melbourne Researchers

Grants

Funding Acknowledgements

M Ha acknowledges receipt of a University of Otago Special Health Research Doctoral Scholarship. We thank Connell Brothers Company Australasia Pty. Ltd., Croydon, VIC 3136, Australia (formerly Enzyme Solutions Pty. Ltd., VIC, Australia, for supplying samples of the fungal 31000 and 60000 protease preparations. We would like to acknowledge the Centre for Protein Research, University of Otago, for assistance with mass spectrometry.