Characterization of glycomacropeptides (GMP) for its physico-chemical properties obtained from cow and buffalo casein hydrolyzates

The objective of the study was to characterize the glycomacropeptides (GMP) for its physico-chemical properties (glycosylation, absorbance pattern in UV region, MW profile and RP-HPLC profile) obtained from cow and buffalo casein hydrolyzates. Higher sialic acid content was observed in buffalo caseinate GMP (1.35%) as compared to cow GMP (1.20%). The absorption (OD) pattern in the UV region demonstrated that GMP measurement between 220 and 250 nm is suitable range. Peptide profile on SDS PAGE based on the MW and RP-HPLC has confirmed the presence of GMP along with other minor peptides as impurities for both cow and buffalo caseinate GMP. From the study it can be concluded that GMP obtained from alcohol precipitation method may contain peptide impurities and require further purification for its best utilization in other food products.