Milk Ultrafiltrate as a Promising Source of Angiogenin

• Published in: Applied biochemistry and microbiology Vol. 38; no. 2; pp. 193 - 196
• Main Authors: Fedorova, T V, Komolova, G S, Rabinovich, M A, Tikhomirova, N A, Shalygina, A M
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Nature B.V 01.03.2002
• Subjects: Milk
• ISSN: 0003-6838; 1608-3024
• DOI: 10.1023/A:1014379004356

The use of membrane technologies in the production of curd (soft cheese for children) is associated with the appearance of up to 80% of angiogenin in the ultrafiltrate. An electrophoretically homogeneous preparation of angiogenin (MW 17 kDa) was obtained from milk ultrafiltrate by two-stage ion-exchange chromatography. The yield of the angiogenin was 60%, which corresponds to a 586-fold purification of the raw material. The obtained preparation retained stability in the course of lyophilization and could be stored at 4°C for a long time without decomposition.[PUBLICATION ABSTRACT]