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Composition and Properties of Spherosil‐QMA Whey Protein Concentrate
Author(s) -
BARKER C. M.,
MORR C. V.
Publication year - 1986
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1986.tb11199.x
Subject(s) - whey protein , lactose , chemistry , ultrafiltration (renal) , solubility , food science , chromatography , galactose , denaturation (fissile materials) , composition (language) , biochemistry , nuclear chemistry , organic chemistry , linguistics , philosophy
The Spherosil‐QMA ion exchange process was used to prepare whey protein concentrate (WPC) from cheese whey. The process recovered about 64% of the proteins from whey as a 63% protein WPC. The WPC contained about 20.8% lactose, glucose, and galactose. The WPC proteins ranged in solubility from about 32–42% as a function of pH 3–7 and appeared to have undergone substantial denaturation by HPLC but not by palyacrylamide gel electrophoresis. The gelation properties of WPC were compared with those of commercial and ultrafiltration WPCs as a function of pH 3–7.5 and 0.0–0.15M NaCl and CaCl 2 . The WPC did not function well as egg replacer in model cake and custard formulations.