Artículo
Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey
Baieli, María Fernanda
; Urtasun, Nicolás
; Martinez, María Julia
; Hirsch, Daniela Belén
; Pilosof, Ana Maria Renata
; Miranda, Maria Victoria
; Cascone, Osvaldo
; Wolman, Federico Javier
Fecha de publicación:
02/2017
Editorial:
Wiley
Revista:
Biotechnology Progress
ISSN:
8756-7938
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
Casein glycomacropeptide (CMP) is a 64‐ amino acid peptide found in cheese whey, which is released after κ‐casein specific cleavage by chymosin. CMP lacks aromatic amino acids, a characteristic that makes it usable as a nutritional supplement for people with phenylketonuria. CMP consists of two nonglycosylated isoforms (aCMP A and aCMP B) and its different glycosylated forms (gCMP A and gCMP B). The most predominant carbohydrate of gCMP is N‐acetylneuraminic acid (sialic acid). Here, we developed a CMP purification process based on the affinity of sialic acid for wheat germ agglutinin (WGA). After formation of chitosan beads and adsorption of WGA, the agglutinin was covalently attached with glutaraldehyde. Two matrices with different WGA density were assayed for CMP adsorption. Maximum adsorption capacities were calculated according to the Langmuir model from adsorption isotherms developed at pH 7.0, being 137.0 mg/g for the matrix with the best performance. In CMP reduction from whey, maximum removal percentage was 79% (specifically 33.7% of gCMP A and B, 75.8% of aCMP A, and 93.9% of aCMP B). The CMP was recovered as an aggregate with an overall yield of 64%. Therefore, the matrices developed are promising for CMP purification from cheese whey.
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Articulos(NANOBIOTEC)
Articulos de INSTITUTO DE NANOBIOTECNOLOGIA
Articulos de INSTITUTO DE NANOBIOTECNOLOGIA
Citación
Baieli, María Fernanda; Urtasun, Nicolás; Martinez, María Julia; Hirsch, Daniela Belén; Pilosof, Ana Maria Renata; et al.; Affinity chromatography matrices for depletion and purification of casein glycomacropeptide from bovine whey; Wiley; Biotechnology Progress; 33; 1; 2-2017; 171-180
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