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β-Lactoglobulin Separation from Whey Protein Isolate on a Large Scale |
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| Authors: | JUAN I. MATÉ ,JOHN M. KROCHTA |
| Affiliation: | Author Matéis with the Dept. of Biological &Agricultural Engineering, and Dept. of Biological &Agricultural Engineering, Univ. of California, Davis, CA 95616. Direct inquiries to Dr. J.M. Krochta.;Author Krochta is with the Dept. of Food Science &Technology, and Dept. of Biological &Agricultural Engineering, Univ. of California, Davis, CA 95616. |
| Abstract: | A method for obtaining large quantities of β-lactoglobulin (β-Lg) from commercial whey protein isolate (WPI) was developed. β-Lg was separated from the rest of the whey proteins in a solution of 15% (W:W) WPI in distilled water adjusted to pH 2 and 7% NaCl. β-Lg was then separated from NaCl using diafiltration. The results indicate that more than 65% of the β-Lg originally in the WPI solution was recovered. The purity of the β-Lg was greater than 95%. |
| Keywords: | β-lactoglobulin whey protein milk diafiltration |