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Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin

Author

Listed:
  • Jana HANUŠOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Miroslava MIHULOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Lenka DIBLÍKOVÁ

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic)

  • Ladislav ČURDA

    (Department of Dairy, Fat and Cosmetics, Faculty of Food and Biochemical Technology, Institute of Chemical Technology in Prague, Prague, Czech Republic
    MemBrain s.r.o., Stráž pod Ralskem, Czech Republic)

Abstract

Whey proteins are an important constituent of milk, especially whey from cheese manufacture and have many valuable functional properties such as foaming and emulsifying ability or gel formation. Some whey proteins are sensitive to salt content in a solution. High or low salt content may lead to selective coagulation of these proteins. A part of whey proteins was precipitated by addition of 7% (wt) NaCl and β-lactoglobulin and caseinomacropeptide remained in the supernatant. It was necessary to demineralise the supernatant by electrodialysis for the selective coagulation of caseinomacropeptide from this material. Subsequently, ethanol was added and pH was adjusted. This reduction of the ionic strength and the addition of ethanol induced the selective precipitation of caseinomacropeptide (91.4% from the original amount of CMP). β-lactoglobulin of 91% purity remained in the solution.

Suggested Citation

  • Jana HANUŠOVÁ & Miroslava MIHULOVÁ & Lenka DIBLÍKOVÁ & Ladislav ČURDA, 2014. "Influence of salts on selective coagulation of whey proteins and their application in the isolation of β-lactoglobulin," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 32(1), pages 77-81.
    • Handle: RePEc:caa:jnlcjf:v:32:y:2014:i:1:id:524-2012-cjfs
    DOI: 10.17221/524/2012-CJFS
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