Elimination of β-Lactoglobulin from Whey to Simulate Human Milk Protein |
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| Authors: | T KUWATA A M PHAM C Y MA S NAKAI |
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| Affiliation: | Authors Pham and Nakai are with the Dept. of Food Science, Univ. of British Columbia, Vancouver, B.C. Canada, V6T 2A2.;Author Kuwata, formerly with Univ. of British Columbia is now affiliated with Medi Milk Products Co. Tokyo, Japan.;Author Ma, formerly with Univ. of British Columbia is now with Food Research Institute, Agriculture Canada, Ottawa, Ontario K1A OC6. |
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| Abstract: | When the pH of cottage cheese whey was adjusted to 4.5 in the presence of 6.7 mM FeCI3, β-lactoglobulin was eliminated from the whey as a precipitate. However, the majority of immunoglobuhns were also coprecipitated. To recover immunoglobulins together with α-lactalbumin, the whey pH was adjusted to 3.0 in the presence of 4.0 mM FeCI3. After centrifugation of the whey, the supernatant contained exclusively β-lactoglobulin; other whey proteins were found in the precipitate. Excess Fe+++ in the precipitate was removed by ion exchange or by ultrafiltration. This protein concentrate had a protein composition much more similar to that of human milk whey than that of ultrafiltered whey protein concentrate. |
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