Asian Journal of Dairy and Food Research article published in Volume 32 Issue 2 (June 2013):- CHARACTERIZATION OF CASEINOPHOSPHOPEPTIDES (CPPS) PRODUCED FROM ? AND ?-CASEIN FRACTIONS USING YOGHURT CULTURES D. Kusuma, Jayashri P. Hiremath* and G.S. Bhat Department of Dairy Chemistry, Dairy Science College, Bangalore- 560 024, India Received: 05-09-2012 Accepted: 20-04-2013 ABSTRACT The ?-sand ?-casein fractions were fractionated from whole casein obtained from cow milk. 10% dispersions of ?and ?casein were fermented using purified 1% Streptococcus thermophilus (ST) & Lactobacillus bulgaricus (LB) cultures separately. Conditions were optimized by varying lactose concentration. (2,3 &4%) and incubation time (12-48h). Caseinophosphopeptides were isolated by adjusting pH at 4.6, in presence of ethanol and 1% CaCl2. CPPs from ?casein fermented with LB showed higher yield (8% at 12h), mineral binding (0.45mg/mg of CPPs) and solubilizing ability (12.2mg/mg of CPPs) compared to other types indicating more hydrophilic peptides which was confirmed by RP-HPLC analysis. SDS-PAGE of the CPPs revealed molecular weight ranging between 3000-6500Da. The study concluded that LB has higher proteolytic activity than ST and may be used in the cost effective production of CPPs. Key words: ?casein, ?casein, Caseinophosphopeptides, Lactobacillus bulgaricus, RP-HPLC SDS-PAGE, Streptococcus thermophilus. Source: arccjournals/current-issue/805.html
Posted on: Mon, 08 Jul 2013 09:35:43 +0000