Selective isolation of cationic amino acids and peptides by electro-membrane filtration

Gerrald Bargeman, Monique Dohmen-Speelmans, Isidra Recio, Martin Timmer, Caroline van der Horst

Research output: Contribution to journalArticleAcademic

33 Citations (Scopus)
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Abstract

In the food industry there is a clear trend towards the production of speciality products with a high added value. Electro-membrane filtration (EMF) can be used to separate and concentrate these products from complex solutions. With EMF, lysine was separated from a model solution and a protein hydrolysate both containing leucine. The lysine fraction in the permeate ranged from 0.86 to 0.96. The lysine transport rate and purity were improved by increasing the potential difference from 20 V to 40 V. Reduction of the transmembrane pressure from 2 to 0.5 bar improved the purity at a practically unchanged lysine transport rate. An enriched fraction of antibacterial cationic peptides (e.g. lactoferricin-B) could be produced from a lactoferrin hydrolysate using EMF. Isolation of these bioactive peptides is normally expensive due to the complex nature of the hydrolysate feed. EMF has the potential to become an attractive (partial) isolation technology.
Original languageUndefined
Pages (from-to)175-185
JournalLait: Dairy science and technology
Volume80
Issue number1
Publication statusPublished - 2000

Keywords

  • IR-103700

Cite this

Bargeman, G., Dohmen-Speelmans, M., Recio, I., Timmer, M., & van der Horst, C. (2000). Selective isolation of cationic amino acids and peptides by electro-membrane filtration. Lait: Dairy science and technology, 80(1), 175-185.
Bargeman, Gerrald ; Dohmen-Speelmans, Monique ; Recio, Isidra ; Timmer, Martin ; van der Horst, Caroline. / Selective isolation of cationic amino acids and peptides by electro-membrane filtration. In: Lait: Dairy science and technology. 2000 ; Vol. 80, No. 1. pp. 175-185.
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Bargeman, G, Dohmen-Speelmans, M, Recio, I, Timmer, M & van der Horst, C 2000, 'Selective isolation of cationic amino acids and peptides by electro-membrane filtration' Lait: Dairy science and technology, vol. 80, no. 1, pp. 175-185.

Selective isolation of cationic amino acids and peptides by electro-membrane filtration. / Bargeman, Gerrald; Dohmen-Speelmans, Monique; Recio, Isidra; Timmer, Martin; van der Horst, Caroline.

In: Lait: Dairy science and technology, Vol. 80, No. 1, 2000, p. 175-185.

Research output: Contribution to journalArticleAcademic

TY - JOUR

T1 - Selective isolation of cationic amino acids and peptides by electro-membrane filtration

AU - Bargeman, Gerrald

AU - Dohmen-Speelmans, Monique

AU - Recio, Isidra

AU - Timmer, Martin

AU - van der Horst, Caroline

PY - 2000

Y1 - 2000

N2 - In the food industry there is a clear trend towards the production of speciality products with a high added value. Electro-membrane filtration (EMF) can be used to separate and concentrate these products from complex solutions. With EMF, lysine was separated from a model solution and a protein hydrolysate both containing leucine. The lysine fraction in the permeate ranged from 0.86 to 0.96. The lysine transport rate and purity were improved by increasing the potential difference from 20 V to 40 V. Reduction of the transmembrane pressure from 2 to 0.5 bar improved the purity at a practically unchanged lysine transport rate. An enriched fraction of antibacterial cationic peptides (e.g. lactoferricin-B) could be produced from a lactoferrin hydrolysate using EMF. Isolation of these bioactive peptides is normally expensive due to the complex nature of the hydrolysate feed. EMF has the potential to become an attractive (partial) isolation technology.

AB - In the food industry there is a clear trend towards the production of speciality products with a high added value. Electro-membrane filtration (EMF) can be used to separate and concentrate these products from complex solutions. With EMF, lysine was separated from a model solution and a protein hydrolysate both containing leucine. The lysine fraction in the permeate ranged from 0.86 to 0.96. The lysine transport rate and purity were improved by increasing the potential difference from 20 V to 40 V. Reduction of the transmembrane pressure from 2 to 0.5 bar improved the purity at a practically unchanged lysine transport rate. An enriched fraction of antibacterial cationic peptides (e.g. lactoferricin-B) could be produced from a lactoferrin hydrolysate using EMF. Isolation of these bioactive peptides is normally expensive due to the complex nature of the hydrolysate feed. EMF has the potential to become an attractive (partial) isolation technology.

KW - IR-103700

M3 - Article

VL - 80

SP - 175

EP - 185

JO - Dairy Science and Technology

JF - Dairy Science and Technology

SN - 1958-5586

IS - 1

ER -

Bargeman G, Dohmen-Speelmans M, Recio I, Timmer M, van der Horst C. Selective isolation of cationic amino acids and peptides by electro-membrane filtration. Lait: Dairy science and technology. 2000;80(1):175-185.