Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin
Article first published online: 31 MAY 2006
Journal of Food Science
Volume 70, Issue 9, pages E557–E566, November 2005
How to Cite
Tolkach, A., Steinle, S. and Kulozik, U. (2005), Optimization of Thermal Pretreatment Conditions for the Separation of Native α-Lactalbumin from Whey Protein Concentrates by Means of Selective Denaturation of β-Lactoglobulin. Journal of Food Science, 70: E557–E566. doi: 10.1111/j.1365-2621.2005.tb08319.x
- Issue published online: 31 MAY 2006
- Article first published online: 31 MAY 2006
- MS 20050095 Submitted 2/15/05, Revised 5/4/05, Accepted 9/8/05.
- selective denaturation;
- thermal treatment
ABSTRACT: In this study a method to obtain native α-lactalbumin with a high degree of purity of 98% (m/m) and recovery of 75% (m/m) by selective denaturation of β-lactoglobulin was developed. To achieve this goal, the thermal pretreatment of whey protein concentrate was optimized varying the composition of the liquid whey protein concentrate in terms of total protein, lactose and calcium content, and pH value. The kinetics of the thermal denaturation of α-la and β-lg were then investigated at predetermined optimal composition (protein content 5 to 20 g/L, lactose content 0.5 g/L, calcium content 0.55 g/L, and pH 7.5). Using the activation energies and reaction rate constants obtained, lines of equal effects for targeted denaturation degrees of α-la and β-lg were calculated. Depending on total protein content, an area of optimal heating temperature/time conditions was identified for each protein concentration level.