CHARACTERIZATION OF CASEINOPHOSPHOPEPTIDES (CPPS) PRODUCED FROM A AND B-CASEIN FRACTIONS USING YOGHURT CULTURES

Article Id: ARCC337 | Page : 91-95
Citation :- CHARACTERIZATION OF CASEINOPHOSPHOPEPTIDES (CPPS) PRODUCED FROM A AND B-CASEIN FRACTIONS USING YOGHURT CULTURES.Asian Journal Of Dairy and Food Research.2013.(32):91-95
D. Kusuma, Jayashri P. Hiremath* and G.S. Bhat jphiremath@yahoo.com
Address : Department of Dairy Chemistry, Dairy Science College, Bangalore- 560 024, India

Abstract

The a-sand b-casein fractions were fractionated from whole casein obtained from cow milk. 10% dispersions of aand bcasein 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 acasein 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.

Keywords

acasein bcasein Caseinophosphopeptides Lactobacillus bulgaricus RP-HPLC SDS-PAGE Streptococcus thermophilus.

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