PRODUCTION OF ENRICHED PROTEIN FRACTIONS OF ?-LACTOGLOBULIN AND ?-LACTALBUMIN FROM CHEESE WHEY
- 1 June 1982
- journal article
- research article
- Published by Hindawi Limited in Journal of Food Processing and Preservation
- Vol. 6 (2) , 55-71
- https://doi.org/10.1111/j.1745-4549.1982.tb00643.x
Abstract
A method for the fractionation of enriched fractions of .beta.-lactoglobulin and .alpha.-lactalbumin from whey was developed. To accomplish this separation, the whey proteins are concentrated by ultrafiltration, the concentrate is adjusted to pH 4.65 and demineralized by electrodialysis. The demineralized concentrate is readjusted to pH 4.65, if necessary, and a precipitate consisting primarily of .beta.-lactoglobulin is formed. This precipitate is separated from the enriched .alpha.-lactalbumin fraction by centrifugation. Protein yields and purities were determined gravimetrically and by gel electrophoresis. Some functional properties of each fraction were evaluated.This publication has 10 references indexed in Scilit:
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