Department of Chemical Engineering & Pilot Plant, National Research Center-American University in Cairo, Cairo, Egypt.
Biotechnol Lett. 2011 Aug;33(8):1501-11. doi: 10.1007/s10529-011-0594-8. Epub 2011 Mar 19.
Whey is a by-product of cheese manufacture that is normally treated as a waste. However, it contains a mixture of proteins with important nutritional and biological attributes. To extract these valuable proteins, whey fractionation has been developed using three main techniques; namely chromatographic (e.g., ion-exchange and hydrophobic adsorption), membrane (e.g., traditional pressure-driven and electro-separation)-, or combined methods. Recently, new promising techniques have been introduced such as aqueous two-phase separation (ATPS) and magnetic fishing. This article reviews the use of these techniques together with an evaluation of their performance regarding the yield and purity of two major proteins in whey.
乳清是奶酪制造的副产品，通常被视为废物。然而，它含有具有重要营养和生物学特性的蛋白质混合物。为了提取这些有价值的蛋白质，已经开发了三种主要的乳清分级技术：即色谱（例如离子交换和疏水吸附）、膜（例如传统的压力驱动和电分离）-或组合方法。最近，还引入了一些有前途的新技术，例如双水相分离（ATPS）和磁性捕鱼。本文综述了这些技术的应用，并评估了它们在乳清中两种主要蛋白质的产率和纯度方面的性能。
