摘要：Casein glycomacropeptide (GMP) is a casein derived peptide found in sweet whey. Interest in GMP has increased recently as a result of the discovered biological activity and its potential uses as a special and dietetic foods. Different methods have been developed for large scale separation of GMP from whey. These methods depend on the heat stability and solubility of GMP, its low molecular weight (8000 Dalton) compared to other whey protein, its characteristic negative charge even at low pH of 3.5 and its association dissociation behaviour at different pH values. The present review describe the different methods developed for the separation of GMP from whey grouped into four groups namely; methods based on heat precipitation of other whey proteins; methods based on membrane filtration, methods based on ion-exchange chromatography and combined ultrafiltration and ion-exchange chromatography. Out of the different approaches for the recovery of GMP from whey, the use of Ultrafiltration (UF) offer the advantage of simplicity and that other whey proteins can be recovered with the least changes in their properties. However, the retained GMP is less pure than that prepared by the more sophisticated ion exchange chromatography. Changing, the conditions of UF separation may improve the purity of the product.
