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PREPARATION OF ENRICHED FRACTIONS OF α‐LACTALBUMIN AND β‐LACTOGLOBULIN FROM CHEESE WHEY USING CARBON DIOXIDE
Author(s) -
TOMASULA P. M.,
PARRIS N.,
BOSWELL R. T.,
MOTEN R. O.
Publication year - 1998
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.1998.tb00363.x
Subject(s) - chemistry , whey protein , carbon dioxide , chromatography , beta lactoglobulin , fraction (chemistry) , lactalbumin , food science , organic chemistry
A new process for preparing enriched fractions of α‐lactalbumin (α‐La) and β‐lactoglobulin (β‐Lg) from whey protein concentrate was developed. To prepare the fractions, solutions containing from 7% (w/w) to 25% (w/w) whey protein concentrate (WPC75) were sparged with carbon dioxide (CO 2 ) in a batch reactor. The effects of pressure, temperature, concentration, and residence time on the distribution of the individual whey proteins in each fraction were investigated. Best results were obtained for 7% (w/w) WPC75 solutions, at reactor fill pressures of 4140 kPa and 5520 kPa, temperature of 64C and reactor residence time of 10 min. Gel electrophoresis of unpurified enriched samples showed that recovery of α‐La was approximately 55% and that of β‐Lg was 78%. The resulting fractions have a pH of 6.0 and contain no added salts.