Purificaiton of ß-Lactoglobulin from Whey Protein Concentrate by Pepsin Treatment

¹ Research Institute for Food Science, Kyoto University, Uji, Kyoto 611, Japan

ß-Lactoglobulin was purified from whey protein concentrate by a combination of pepsin treatment and membrane filtration. Porcine pepsin was added to whey protein (1:200, wt/wt), and the mixture was then incubated at pH 2.0 and 37°C for 60 min. The protein fraction was collected by ammonium sulfate precipitation, and the precipitate was either dialyzed against water using a dialysis membrane (20-kDa pore size) of filtered using an UF membrane (30-kDa pore size). The ß-LG did not differ from standard ß-LG as measured by chromatography, SDS-PAGE, native PAGE, differential scanning calorimetry, or UV spectrum. Based on the results, a simplified procedure was developed, consisting of pepsin treatment and UF, to purify ß-LG directly from whey.

Key Words: ßbeta;-lactoglobulin • pepsin • whey protein • purification

Submitted on February 13, 1995
Accepted on October 2, 1995

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