PROCESS FOR THE PRODUCTION OF K-CASEIN GLYCOMACROPEPTIDE

• Main Authors: DOSAKO, SHUNICHI, NISHIYA, TSUGUAKI, DEYA, EIKI
• Format: Patent
• Language: English
• Published: 17.01.1990
• Edition: 4
• Subjects: CHEMISTRY; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; HYGIENE; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; MEDICAL OR VETERINARY SCIENCE; METALLURGY; ORGANIC CHEMISTRY; PEPTIDES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PHYSICS; PREPARATIONS FOR MEDICAL, DENTAL, OR TOILET PURPOSES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PROTEIN COMPOSITIONS FOR FOODSTUFFS; SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS ORMEDICINAL PREPARATIONS; TESTING; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

A process for the efficient production of kappa -casein GMP on an industrial scale, in high purity, is realized by using as a starting effluent an effluent of rennet-casein curd, free of whey proteins, lactose and the like. The pH of the effluent is set to an acidic range to precipitate calcium phosphate and then after removing the precipitate the resulting effluent is subjected to a desalting treatment.