Fractionation of Proteins From Whey With Different Pilot Scale Processes

• Published in: Food science & technology Vol. 29; no. 5; pp. 411 - 417
• Main Authors: Outinen, M., Tossavainen, O., Tupasela, T., Koskela, P., Koskinen, H., Rantamäki, P., Syväoja, E.-L., Antila, P., Kankare, V.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1996; Elsevier
• Subjects: beta-lactoglobulin; Biological and medical sciences; casein; chemical composition; chromatography; Food industries; fractionation; Fundamental and applied biological sciences. Psychology; heat treatment; lactalbumin; Milk and cheese industries. Ice creams; precipitation; whey protein; Separation method; Heat treatment; Chemical precipitation; Whey protein; Chromatography; Pilot plant scale
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1006/fstl.1996.0063

Pilot scale production of α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) from sweet and acid casein wheys using two heat precipitation and two chromatographic methods was studied. Using the heat precipitation methods, the soluble β-Lg was recovered easily by ultrafiltration, but the recovery of the low density α-La precipitate was difficult. In addition, with acid casein whey, significant denaturation of α-La occurred. β-Lg was selectively removed from acid casein whey with strongly basic silica and polystyrenic anion exchange resin columns by elution with 0.1 mol/L HCl or 0.33 mol/L NaCl solution. β-Lg eluted with HCl was highly denatured.