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Whey protein fractionation based on q-sepharose anion exchange chromatography / Zianor Azrina Zianon Abdin

By:

Zianor Azrina Zianon Abdin

Material type: Text

TextPublication details: Kuantan, Pahang : UMP, 2010Description: xi, 50 p. : ill. (some col.) ; 30 cm. + 1 computer discISBN:

THE0004145(Local)

Subject(s):

Ultrafiltration

Dissertation note: Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 Summary: Whey proteinsarewell known for their nutritional value and had versatile functional properties.The mains proteins present in whey are α-lactalbumin, βlactoglobulin, immunoglobulin andbovin eserum albumin. In this study, whey protein component is separate into several fractions using Q-Sepharose anion exchange chromatography column. The chromatographic process was run at different pH range from pH5 to pH8. The best separation was achieved at pH6 in which the major protein component can be separated into their individual protein fraction especially contains αlactalbumin and β-lactoglobulin. The yield of α-lactalbumin and β-lactoglobulin recovered from 2 ml whey at pH 6 was 46% and 98.4% respectively. Fractionation of single and pure protein component from whey can add the value of the wheybased product and these proteins can be used for specific application.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP156.F5 Z53 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000060228
Final Year Report	UMPLIB GAMBANG	CD 5505 \| TP156.F5 Z53 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000060229

Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010

Bibliography: p. [40]-41

Whey proteinsarewell known for their nutritional value and had versatile functional properties.The mains proteins present in whey are α-lactalbumin, βlactoglobulin, immunoglobulin andbovin eserum albumin. In this study, whey protein component is separate into several fractions using Q-Sepharose anion exchange chromatography column. The chromatographic process was run at different pH range from pH5 to pH8. The best separation was achieved at pH6 in which the major protein component can be separated into their individual protein fraction especially contains αlactalbumin and β-lactoglobulin. The yield of α-lactalbumin and β-lactoglobulin recovered from 2 ml whey at pH 6 was 46% and 98.4% respectively. Fractionation of single and pure protein component from whey can add the value of the wheybased product and these proteins can be used for specific application.