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E-mail: slee@hannam.krReceived January 14, 2011, Accepted February 26, 2011Whey protein (WP) is a mixture of proteins, and is of high nutritional values. WP has become an importantsource of functional ingredients in various health-promoting foods. In this study, size-exclusion chromatography(SEC) and asymmetrical flow field-flow fractionation (AsFlFFF) were used for separation and analysis ofwhey proteins. It was found that a lab-prepared WP from raw milk is mostly of β-lactoglobulin with smallamount of higher molecular weight components, while a commercial whey protein isolate (WPI) powdercontains relatively larger amount of components other than β-lactoglobulin, including IgG and proteinaggregates. Results suggest that AsFlFFF provides higher resolution for the major whey proteins than SEC intheir normal operation conditions. AsFlFFF could differentiate the BSA and Albumin, despite a smalldifference in their molecular weights, and also was able to separate much smaller amount of aggregates frommonomers. It is noted that SEC was able to show the presence of low molecular weight components other thanthe major whey proteins in the WP samples, which AsFlFFF could not show, probably due to the partial lossof those low molecular weight species through the membrane. Key Words : Whey proteins, Whey protein isolate (WPI), Separation, Asymmetrical flow field-flow fraction-ation (AsFlFFF), Size-exclusion chromatography (SEC) IntroductionWhey protein (WP) is a mixture of proteins, having thefour major components such as β-lactoglobulin (β-Lg), α-lactalbumin (α-Lac), bovine serum albumin (BSA), andimmunoglobulin (IgG).

Comparison of Size-Exclusion Chromatography and Flow Field-Flow Fractionation for Separation of Whey Proteins