Short communication: isolation of a whey fraction rich in α-lactalbumin from skim milk using tangential flow ultrafiltration.
نویسندگان
چکیده
The objective of this research was to evaluate the potential for separating α-lactalbumin from pasteurized milk by using tangential flow membrane filtration. Filtration was carried out with a Purosep 7000 series membrane filtration unit (SmartFlow Technologies) with a regenerated cellulose membrane at 26°C and a transmembrane pressure of 186 kPa. The protein in the permeate was >80% α-lactalbumin, and this product could be used as a value-added ingredient in nutritional products.
منابع مشابه
Production of Infant Formula Analogs by Membrane Fractionation of Caprine Milk: Effect of Temperature Treatment on Membrane Performance
A two-step-cascade membrane separation by ultrafiltration was performed on caprine milk prepared under different temperature conditions to eliminate beta-lactoglobulin (β-Lg) from the whey fraction. Effects of temperature treatment and membrane pore size on the elimination of β-Lg and retention of alpha-lactalbumin (α-La) were examined to determine the optimum permeate fraction for production o...
متن کاملEnrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration
Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and casein glycomacropeptide (GMP), are added to foods to boost nutritional and functional properties. Supercritical carbon dioxide (SCO₂) has been shown to effectively fractionate WPC and WPI to obtain enriched fractions of α-LA and β-LG, thus creating new whey ingredients that ...
متن کاملAnalysis of major milk whey proteins by immunoaffinity capillary electrophoresis coupled with MALDI-MS.
Two major milk whey proteins, β-lactoglobulin and α-lactalbumin, are among the main cow milk allergens and can cause allergy even at a very low concentrations. Therefore, these proteins are interesting targets in food analysis, not only for food quality control but also for highlighting the presence of allergens. Herein, a sensitive analysis for β-lactoglobulin and α-lactalbumin was developed u...
متن کاملSESSION 2 - DAIRY INGREDIENTS FOR CHEESE Use of MPC or Micellar Casein as an Ingredient in Process Cheese or in Cheese Milk Extension
Milk protein concentrate (MPC) manufacture utilizes ultrafiltration to produce partially or completely delactosed high protein dairy ingredients. A variety of products are available in the liquid or dried form and range in protein content on a dry basis from 56 to 85%. The protein in MPC is a mixture of native casein and whey protein at a concentration of 80 and 20% of the total protein, respec...
متن کاملPhysicochemical properties of human lactalbumin.
Proteins of the same kind in human milk and cow's milk have different properties. Mellander (1947) reports differences in phosphorus content and the amount of carbohydrates of casein and that the casein of cow's milk is more easily digested by proteolytic enzymes in vitro than that of human milk. Kiyosawa, Ryoki & Maeno (1961) observed a marked difference in the solubility of casein and the tur...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
- Journal of dairy science
دوره 95 10 شماره
صفحات -
تاریخ انتشار 2012