PRODUCTION OF ENRICHED β-LACTOGLOBULIN AND α-LACTALBUMIN WHEY PROTEIN FRACTIONS

This is a process based on (1) 90% volume reduction of whey by ultrafiltration, (2) partial demineralization of the UF retentate by electrodialysis or diafiltration, (3) pH adjustment of the UF retentate before and after demoralization to pH 4.65, and (4) centrifugation of the retentate produced β-lactoglobulin-enriched fractions containing 33% of the original acid whey protein and 17% of the original sweet whey proteins. Lactose and ash impurities in the β-lactoglobulin-enriched fraction were reduced by 18% by resuspending the pellet in distilled water at pH 4.65 and recentrifuging. Diafiltration of the α-lactalbumin-enriched fraction with 2, 4 and 6 volumes of distilled water reduced the lactose and ash content of this fraction by 53%, 62% and 81%, respectively. Gel electrophoresis patterns of the two protein enriched fractions confirmed selective enrichment of β-lactoglobulin or α-lactalbumin in each fraction.