BETA-LACTOGLOBULIN SEPARATION FROM WHEY-PROTEIN ISOLATE ON A LARGE-SCALE

Authors
MATE JI KROCHTA JM
Citation
Ji. Mate et Jm. Krochta, BETA-LACTOGLOBULIN SEPARATION FROM WHEY-PROTEIN ISOLATE ON A LARGE-SCALE, Journal of food science, 59(5), 1994, pp. 1111-1114
Citations number
23
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of food science → ACNP
ISSN journal
00221147
Volume
59
Issue
5
Year of publication
1994
Pages
1111 - 1114
Database
ISI
SICI code
0022-1147(1994)59:5<1111:BSFWIO>2.0.ZU;2-2
Abstract
A method for obtaining large quantities of beta-lactoglobulin (beta-Lg ) from commercial whey protein isolate (WPI) was developed. beta-Lg wa s 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. beta-Lg was t hen separated from NaCl using diafiltration. The results indicate that more than 65% of the beta-Lg originally in the WPI solution was recov ered. The purity of the beta-Lg was greater than 95%.