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β‐Lactoglobulin Separation from Whey Protein Isolate on a Large Scale

Juan I. Maté, John M. Krochta

Open publisher page 45 citations

Abstract

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%.

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What this paper is about

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%.

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Available abstract

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%.

Key concepts: Diafiltration, Whey protein isolate, Whey protein, Chemistry, Distilled water, Chromatography, Food science, Biochemistry

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