About: Isolation of β-lactoglobulin from whey by pepsin treatment.

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About: Isolation of β-lactoglobulin from whey by pepsin treatment. Goto Sponge NotDistinct Permalink

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	β-Lactoglobulin (β-Lg) is the main protein of whey. It is highly resistant to pepsin digestion. We purified β-Lg from fresh cheese whey by a combination of pepsin treatment and membrane filtration. Porcine pepsin (BC pepsin, 1:3000) was added to whey and the mixture was then incubated at pH 3.5 and 40 °C for 180 minutes in the membrane unit ARNO 700 (Mikropur, s.r.o., Hradec Králové, Czech Republic). During hydrolysis, small peptides were removed using a tubular three channel ceramic TAMI-Industries ultrafiltration membrane (Hermsdorf, Germany) with the cut-off 50 kDa, pressure 0.350 MPa. After inactivation of the enzyme (pH adjusted to 7 by 10% NaOH), ultrafiltration retentate was divided into halves. The first one, was diafiltrated (DF) using the membrane with the cut-off 50 kDa. The second one, using the membrane with the cut-off 150 kDa. All samples, taken during filtrations and hydrolysis, were analyzed by RP-HPLC and the quantity was determined according to calibration. In both ca β-Lactoglobulin (β-Lg) is the main protein of whey. It is highly resistant to pepsin digestion. We purified β-Lg from fresh cheese whey by a combination of pepsin treatment and membrane filtration. Porcine pepsin (BC pepsin, 1:3000) was added to whey and the mixture was then incubated at pH 3.5 and 40 °C for 180 minutes in the membrane unit ARNO 700 (Mikropur, s.r.o., Hradec Králové, Czech Republic). During hydrolysis, small peptides were removed using a tubular three channel ceramic TAMI-Industries ultrafiltration membrane (Hermsdorf, Germany) with the cut-off 50 kDa, pressure 0.350 MPa. After inactivation of the enzyme (pH adjusted to 7 by 10% NaOH), ultrafiltration retentate was divided into halves. The first one, was diafiltrated (DF) using the membrane with the cut-off 50 kDa. The second one, using the membrane with the cut-off 150 kDa. All samples, taken during filtrations and hydrolysis, were analyzed by RP-HPLC and the quantity was determined according to calibration. In both ca (en)
Title	Isolation of β-lactoglobulin from whey by pepsin treatment. Isolation of β-lactoglobulin from whey by pepsin treatment. (en)
skos:prefLabel	Isolation of β-lactoglobulin from whey by pepsin treatment. Isolation of β-lactoglobulin from whey by pepsin treatment. (en)
skos:notation	RIV/60461373:22330/10:00024388!RIV11-MSM-22330___
http://linked.open...avai/riv/aktivita	S Z
http://linked.open...avai/riv/aktivity	S, Z(MSM6046137305)
http://linked.open...vai/riv/dodaniDat	2011
http://linked.open...aciTvurceVysledku	Diblíková, Lenka Čurda, Ladislav
http://linked.open.../riv/druhVysledku	D - Článek ve sborníku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Vysoká škola chemicko-technologická v Praze / Fakulta potravinářské a biochemické technologie
http://linked.open...dnocenehoVysledku	265017
http://linked.open...ai/riv/idVysledku	RIV/60461373:22330/10:00024388
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	whey; β-lactoglobulin; pepsin (en)
http://linked.open.../riv/klicoveSlovo	pepsin whey β-lactoglobulin
http://linked.open...ontrolniKodProRIV	[4230EB28CBC2]
http://linked.open...v/mistoKonaniAkce	Tatranské Matliare, Slovakia
http://linked.open...i/riv/mistoVydani	Bratislava
http://linked.open...i/riv/nazevZdroje	Proceedings of the 37th International Conference of Slovak Society of Chemical Engineering, 2010
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	2 (xsd:int)
http://linked.open...cetTvurcuVysledku	2 (xsd:int)
http://linked.open...UplatneniVysledku	2010
http://linked.open...iv/tvurceVysledku	Diblíková, Lenka Čurda, Ladislav
http://linked.open...vavai/riv/typAkce	EUR - Evropská
http://linked.open.../riv/zahajeniAkce	2010-01-01 (xsd:date)
http://linked.open...n/vavai/riv/zamer	Teoretické základy potravinářských a biochemických technologií
number of pages	11 (xsd:int)
http://purl.org/ne...btex#hasPublisher	Slovak Society of Chemical Engineering
https://schema.org/isbn	978-80-227-3290-1
http://localhost/t...ganizacniJednotka	22330

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