Biological, functional and nutritional properties of caseinomacropeptide from sweet whey

Karimidastjerd A., Gulsunoglu-Konuskan Z.

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, vol.63, no.20, pp.4261-4273, 2023 (SCI-Expanded) identifier identifier identifier

  • Publication Type: Article / Review
  • Volume: 63 Issue: 20
  • Publication Date: 2023
  • Doi Number: 10.1080/10408398.2021.2000360
  • Journal Name: CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), Biotechnology Research Abstracts, CAB Abstracts, CINAHL, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, MEDLINE, Metadex, SportDiscus, Veterinary Science Database, Civil Engineering Abstracts
  • Page Numbers: pp.4261-4273
  • Keywords: Bioactive peptide, caseinomacropeptide, isolation methods, sweet whey, KAPPA-CASEIN GLYCOMACROPEPTIDE, PERFORMANCE LIQUID-CHROMATOGRAPHY, CHEESE WHEY, ALPHA-LACTALBUMIN, PROTEIN ISOLATE, ULTRAFILTRATION MEMBRANES, EMULSIFYING PROPERTIES, MILK-PROTEINS, RENNET WHEY, BOVINE
  • Istanbul Technical University Affiliated: Yes

Abstract

Bioactive peptides derived from bovine milk proteins have gained much attention due to their health promoting functions. All over the world, cheese industry generates high volumes of sweet whey that could be used as an alternative source of bioactive peptide in nutraceuticals and food industry. Caseinomacropeptide (CMP) is a bioactive peptide derived from kappa-casein by the action of chymosin during cheese manufacturing. CMP consist of two forms which are glycosylated (gCMP) and non-glycosylated (aCMP). The predominant carbohydrate in gCMP is N-acetylneuraminic (sialic acid) which gives functional and biological properties to gCMP. Due to its unique composition and technological characteristics such as wide pH range solubility, emulsifying, gelling, and foaming ability, CMP has received special attention. Therefore, there is an increased interest in researches for isolation and concentration of CMP. However, the isolation and purification methods are not cost-effective. It would be easier to optimize the conditions for isolation, purification, and utilization of CMP in nutraceuticals and food industry through deeper understanding of the effective factors. In this review, the structure of CMP, biological activities, isolation, and purification methods, the factors affecting functional properties and application areas of CMP in food industry are discussed.