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An experimental approach for removing caseins from bovine colostrum using anionic polysaccharides
Author(s) -
LACHKAR DAVID P,
LAMIOT ÉRIC,
TURGEON SYLVIE L,
GAUTHIER SYLVIE F,
PAQUIN PAUL,
POULIOT YVES
Publication year - 2008
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.2008.00373.x
Subject(s) - colostrum , pectin , polysaccharide , carrageenan , chemistry , casein , chromatography , food science , electrophoresis , bovine milk , biochemistry , antibody , biology , immunology
In this study, we assessed the effect of anionic polysaccharides on removing caseins from a commercial bovine colostrum solution. λ‐Carrageenan and pectin were selected based on preliminary results indicating that they can produce serocolostrum. The electrophoresis profiles of the supernatants of the colostrum/polysaccharide mixtures revealed that all caseins, except κ‐casein, began precipitating at a pectin concentration of 0.3%[w/v] and a λ‐carrageenan concentration of 0.08%[w/v]. When the pH of the mixtures was adjusted to the initial pH of the colostrum, pectin reduced the amount of protein in serocolostrum by approximately 30% whereas it reduced the amount by 50% when the pH was not adjusted.