Free Access
| Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
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| Page(s) | 113 - 120 | |
| DOI | https://doi.org/10.1051/lait:2000112 | |
DOI: 10.1051/lait:2000112
Lait 80 (2000) 113-120
Effect of peptide distribution on the fractionation of whey protein hydrolysates by nanofiltration membranes
Yves Pouliot, Sylvie F. Gauthier, Josée L'Heureux
Département des sciences des aliments et de nutrition, Centre de recherche STELA, Université Laval, Québec, Canada, G1K 7P4A
Abstract:
The fractionation of tryptic and chymotryptic hydrolysates of whey proteins by nanofiltration (NF)
membranes has been investigated. Enzymatic hydrolysates were prepared by tryptic (TH) or chymotryptic (CH)
hydrolysis of a commercial whey protein isolate followed by UF-treatment using a 10 000 g.mol-1 MWCO
in order to remove the enzyme and non-hydrolyzed material from the reaction mixture. Both hydrolysates were
further fractionated using a SG13 (Osmonics) cellulose acetate NF membrane with a molecular weight cut-off
(MWCO) of 2 500 g.mol-1. A detailed examination of the peptide separation revealed that, for both TH
and CH, the negatively charged peptides were in lower proportion in the permeates whereas the opposite
trend was observed for neutral and positively charged peptides. However, the fractionation of TH lead to a
better separation between charged fragments than that of CH. This can be explained by the broader range of
peptide characteristics (mass, charge) in CH as a result of the broader specificity of chymotrypsin.
nanofiltration / peptide / enzyme specificity / membrane selectivity / fractionation
Correspondence and reprints: Y. Pouliot
Yves.Pouliot@aln.ulaval.ca
Copyright INRA, EDP Sciences