Process steps for the preparation of purified fractions of α-lactalbumin and β-lactoglobulin from whey protein concentrates

Journal of Dairy Research - Tập 66 Số 2 - Trang 225-236 - 1999
Geneviève Gésan-Guiziou1, G. Daufin2, Mark Timmer3, D. Allersma3, Caroline van der Horst3
1INRA, Laboratoire de Recherches de Technologie Laitière, Rennes, France
2INRA Laboratoire de Recherches de Technologie Laitière, 65 rue de Saint-Brieuc, F-35042 Rennes Cedex, France
3NIZO, Department of Process Innovation, Kernhemseweg 2, PO Box 20, NL-6710 BA Ede, The Netherlands

Tóm tắt

Fractions enriched with α-lactalbumin (α-la) and β-lactoglobulin (β-lg) were produced by a process comprising the following successive steps: clarification–defatting of whey protein concentrate, precipitation of α-lactalbumin, separation of soluble β-lactoglobulin, washing the precipitate, solubilization of the precipitate, concentration and purification of α-la. The present study evaluated the performance of the process, firstly on a laboratory scale with acid whey and then on a pilot scale with Gouda cheese whey. In both cases soluble β-lg was separated from the precipitate using diafiltration or microfiltration and the purities of α-la and β-lg were in the range 52–83 and 85–94% respectively. The purity of the β-lg fraction was higher using acid whey, which does not contain caseinomacropeptide, than using sweet whey. With the pilot scale plant, the recoveries (6% for α-la; 51% for β-lg) were disappointing, but ways of improving each step in the process are discussed.

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Journal of Dairy Research

Tập 66 Số 2

225-236

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