CHROMATOGRAPHIC ISOLATION OF KAPPA-CASEIN MACROPEPTIDE FROM CHEESE WHEY WITH A STRONG BASIC ANION-EXCHANGE RESIN

A simple method for isolating a peptide fraction from emmental cheese whey consisting largely of caseinomacropeptide (CMP) was developed. Th e whey was clarified by microfiltration and the peptide fraction was a dsorbed onto a polystyrenic strong basic anion exchange resin column a t pH 5.0 (V-whey/V-resin = 6.7). The adsorbed material was released wi th dilute NaCl, desalinated and concentrated by ultrafiltration and dr ied. The other components of whey remained intact. Over 70 % of the CM P in the original whey was recovered in the CMP fraction with a yield of 253 mg from 200 ml of clarified whey. Ca. 70-80 % purity of the CMP was estimated.