One-step separation from lactose: Recovery and purification of major cheese-whey proteins by hydroxyapatite - A flexible procedure suitable for small- and medium-scale preparations

Protein Expression and Purification

Volumn 21, Issue 1, 2001, Pages 165-169

  Rossano, Rocco ^a   D'Elia, Assunta ^a   Riccio, Paolo ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

ALPHA LACTALBUMIN; ELUTION; FOOD PROCESSING; GEL FILTRATION; HYDROXYAPATITE; LACTOSE; NANOFILTRATION; PH; PROTEIN PURIFICATION; ULTRAFILTRATION; WHEY PROTEIN;

EID: 0034957220     PISSN: 10465928     EISSN: None     Source Type: Journal    
DOI: 10.1006/prep.2000.1350     Document Type: Article

References (23)

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4. Blue native electrophoresis for isolation of membrane protein complexes in enzymatically active form
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6. Polyacrylamide gel electrophoresis of whey proteins in cheeses made from milk of different species
7. Detection of bovine milk in ovine milk or cheese by isoelectro focusing of β-lactoglobulin: Application and limitations
8. Comparison of anion-exchange and hydroxyapatite displacement chromatography for the isolation of whey proteins
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10. Whey ultrafiltration: Evaluation of protein retention with different membranes
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21. Whey protein recovery and whey protein fractionation
22. Large-scale preparation of β-lactoglobulin A and B by ultrafiltration and ion-exchange chromatography
23. Hydroxyapatite chromatography as a tool for the isolation of anion carriers and other membrane proteins