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β‐Lactoglobulin Separation from Whey Protein Isolate on a Large Scale
Author(s) -
MATÉ JUAN I.,
KROCHTA JOHN M.
Publication year - 1994
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.1365-2621.1994.tb08203.x
Subject(s) - diafiltration , whey protein isolate , whey protein , chemistry , distilled water , chromatography , food science , biochemistry , membrane , microfiltration
A method for obtaining large quantities of β‐lactoglobulin (β‐Lg) from commercial whey protein isolate (WPI) was developed. β‐Lg was separated from the rest of the whey proteins in a solution of 15% (W:W) WPI in distilled water adjusted to pH 2 and 7% NaCl. β‐Lg was then separated from NaCl using diafiltration. The results indicate that more than 65% of the β‐Lg originally in the WPI solution was recovered. The purity of the β‐Lg was greater than 95%.