A New Isolation Method of Caseinoglycopeptide from Sweet Cheese Whey

Tadao Saito, Atsuo Yamaji, Takatoshi Itoh

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    47 Citations (Scopus)


    Caseinoglycopeptides were isolated from sweet cheese whey by alcohol precipitation and ion exchange chromatography after heat coagulation of whey protein. The most successful method for obtaining the highest yield was by heating 10% (wt/vol) whey solution at pH 6.0 for 1 h, followed by precipitation with cold ethyl alcohol (50% vol/vol). The caseinoglycopeptide was fractionated into sialo- and asialo-caseinoglycopeptides by peanut (Arachis hypogoea) lectin-affinity chromatography. Caseinoglycopeptides exhibited five peaks on reverse-phase HPLC, which were divided into the first peak of an asialo-caseinoglycopeptide and sialo-caseinoglycopeptide in the following four peaks. The ratio of asialo-caseinoglycopeptide in whole caseinoglycopeptide is approximately 10%. Asialo-caseinoglycopeptide also could be prepared from cheese whey acidified to pH 3.0 and heated for 1 h at 98°C. Sialic acid in caseinoglycopeptide was completely released by this treatment. The yield of caseinoglycopeptide was approximately 1.1 g from 100 g of cheese whey powder.

    Original languageEnglish
    Pages (from-to)2831-2837
    Number of pages7
    JournalJournal of Dairy Science
    Issue number9
    Publication statusPublished - 1991


    • CGP
    • CHCN
    • CWP
    • D-galac-tose
    • Gal
    • GalNAc
    • N-acetylgalactosamine
    • N-acetylneuraminic acid
    • NANA
    • PNA
    • RP
    • acetonitrile
    • caseinoglycopeptide
    • caseinoglycopeptide
    • cheese whey powder
    • isolation
    • peanut (Arachis hypogoea) lectin
    • reverse-phase
    • sweet cheese whey
    • α-LA
    • α-lactalbumin
    • β-LG
    • β-lactoglobulin
    • κ-CN
    • κ-casein

    ASJC Scopus subject areas

    • Food Science
    • Animal Science and Zoology
    • Genetics


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