Chapter 2. Whey Protein Fractionation

  1. Charles I. Onwulata Ph.D.1 and
  2. Peter J. Huth2
  1. Laetitia M. Bonnaillie and
  2. Peggy M. Tomasula

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch2

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Bonnaillie, L. M. and Tomasula, P. M. (2008) Whey Protein Fractionation, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch2

Editor Information

  1. 1

    Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

  2. 2

    Nutrition Research and Scientific Affairs, PJH Nutritional Sciences, Chicago, IL, USA

Author Information

  1. Dairy Processing and Products Research Unit, USDA-ARS-ERRC, 600 E. Mermaid Lane, Wyndmoor, PA 19038, USA

Publication History

  1. Published Online: 16 APR 2009
  2. Published Print: 27 JUN 2008

Book Series:

  1. IFT Press

ISBN Information

Print ISBN: 9780813809038

Online ISBN: 9780813803845

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Keywords:

  • glycomacropeptides (GMPs);
  • heat-induced and pressure-induced denaturations;
  • enzyme-induced aggregation;
  • cross-linked GMP;
  • ultrafiltration;
  • high-performance liquid chromatography (HPLC);
  • bioaffinity separation

Summary

This chapter contains sections titled:

  • Introduction

  • Utilization of Whey Protein Fractions

  • Some Physical and Chemical Properties of Whey Proteins

  • A Review of Existing Techniques to Fractionate α-LA and β-LG

  • Membrane Filtration

  • Separation of the Minor Whey Proteins

  • Summary

  • References