Pilot scale production of α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) from sweet and acid casein wheys using two heat precipitation and two chromatographic methods was studied. Using the heat precipitation methods, the soluble β-Lg was recovered easily by ultrafiltration, but the recovery of the low density α-La precipitate was difficult. In addition, with acid casein whey, significant denaturation of α-La occurred. β-Lg was selectively removed from acid casein whey with strongly basic silica and polystyrenic anion exchange resin columns by elution with 0.1 mol/L HCl or 0.33 mol/L NaCl solution. β-Lg eluted with HCl was highly denatured.
LWT - Food Science and Technology – Elsevier
Published: Jan 1, 1996
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