Isolation method

摘要

This invention relates to a step in a method for the separation of casein glycomacropeptides from a whey protein source, said step being heating the whey protein source in a liquid form, under conditions chosen to ensure minimal denaturation of casein glycomacropeptides but denaturing the majority of other proteins and/or aggregates present in the source, wherein the conditions include heating the whey protein source at a temperature in the range of 85 DEG -125 DEG C for a time in the range of 2 minutes through 30 minutes inclusive.