Chapter 3. Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses

  1. Charles I. Onwulata Ph.D.2 and
  2. Peter J. Huth3
  1. Raj Mehra and
  2. Brendan T. O'Kennedy

Published Online: 16 APR 2009

DOI: 10.1002/9780813803845.ch3

Whey Processing, Functionality and Health Benefits

Whey Processing, Functionality and Health Benefits

How to Cite

Mehra, R. and O'Kennedy, B. T. (2008) Separation of β-Lactoglobulin from Whey: Its Physico-Chemical Properties and Potential Uses, in Whey Processing, Functionality and Health Benefits (eds C. I. Onwulata and P. J. Huth), Wiley-Blackwell, Oxford, UK. doi: 10.1002/9780813803845.ch3

Editor Information

  1. 2

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

  2. 3

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

Author Information

  1. Moorepark Food Research Centre, Teagasc, Moorepark, Fermoy, Co. Cork, Ireland

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

SEARCH

Keywords:

  • proteolytic hydrolysis;
  • membrane separation;
  • heat-induced denaturation;
  • first-order unfolding reaction;
  • second-order aggregation;
  • NaCl concentration, affecting aggregation reaction scheme;
  • thiol groups in aggregation of β-LG;
  • thiol–disulfide exchange reaction

Summary

This chapter contains sections titled:

  • Introduction

  • Separation/Fractionation of β-LG

  • Physico-Chemical Properties of β-LG

  • Functional Properties and Potential Applications of β-LG-Enriched Fractions in Food

  • Potential Health Benefits/Uses of β-LG

  • Future Research

  • References