Enriched fractions of alpha-lactalbumin (alpha-LA) and beta-lactoglobulin (beta-LG) from whey protein concentrate using carbon dioxide. Functional properties in aqueous solution

Seven percent solutions (w/w) prepared from a low-fat whey protein concentr ate (WPC) containing approximately 80% protein were treated with CO, to pre pare a-lactalbumin (alpha -LA) and beta -lactoglobulin (beta LG) enriched f ractions. Compositional data, solubility, foam stability, % overrun, viscos ity, emulsion stability index and emulsion stability of the fractions were determined and compared to that of a reference WPC The alpha -LA fraction w as soluble at pH > 5, while the, beta -LG fraction and reference WPC were s oluble over the entire pH range studied. In most cases, the functional prop erties of the fractions were significantly different from that of the WPC f eed. The beta -LG fraction showed enhanced emulsion stability, emulsion act ivity, viscosity, and gelling properties relative to the WPC reference.