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A range of chromatography resins for the isolation and purification of dairy proteins
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Proteins obtained from dairy products are in high demand due to emerging applications in nutrition, pharmaceutical and cosmetic applications. Proteins, such as lactoferrin and lactoperoxidase, can be obtained from skimmed milk or whey derivatives - by-products of cheese manufacture.
Important Dairy Proteins
Lactoperoxidase plays an important role in protecting against pathogenic microorganisms, and is also used in the degradation of various carcinogens. In animals cells it protects against peroxidative effects, which can cause alterations in cell signaling, protein and DNA damage, and cytotoxicity. These functional properties make lactoperoxidase of interest in a wide range of sectors, such as dairy, cosmetic, pharmaceutical, veterinary and agricultural industries.
α-Lactalbumin is a calcium metalloprotein which regulates the synthesis of lactose in the mammary gland. This protein is the second most abundant in whey and can be found in great quanitity in human breast milk. α-Lactalbumin is currently used commercially in supplements for infant formula and can be used as a source of essential amino acids. It has been shown to improve brain function and alleviate stress and depression.
Immunoglobulins (IgG) are glycoprotein molecules that act as a critical part of the immune response by binding to specific antigens such as viruses, bacteria and toxins. IgGs are found in high concentrations in colostrum and there is a growing interest in their application in therapeutics and functional foods.
Lactoglobulin is a major whey protein found in bovine milk accounting for 58% of whey protein in milk. It has high nutritional value due to its amino acid composition with promising applications in further biological roles. Lactoglobulin has been proposed as a transport protein for various small molecules including polyphenols and retinols.
Bovine Serum Albumin (BSA) is a serum album protein found in cows. It is used in numerous biochemical applications due to its stability and lack of interference with biological reactions. Chromatographic purification of BSA typically yields a highly conserved native protein than other methods.
Glycomacropeptides (GMP) are milk-derived peptides released from k-casein during the cheese making process. Health promoting activities of this whey peptide include antimicrobial, prebiotic and immune modulatory. This peptide makes up 15-20% of proteins present in whey making it the third most abundant.
Cation Exchange Chromatography - Agarose Base