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NALDC Record Details:
Fractionation of Whey Protein Isolate with Supercritical Carbon Dioxide To Produce Enriched α-Lactalbumin and β-Lactoglobulin Food Ingredients
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An environmentally friendly protein fractionation process using supercritical carbon dioxide (SCO2) as an acid was developed to produce enriched α-lactalbumin (α-LA) and β-lactoglobulin (β-LG) fractions from whey protein isolate solutions containing from 2 to 10% WPI. This study investigated the effects of pH, temperature, WPI concentration, and residence time on the precipitation kinetics and recovery yields of individual whey proteins and the relative enrichment and composition of both protein fractions. At 5.5–34 MPa and 60–65 °C, solubilized SCO2 decreased solution pH and induced the formation and precipitation of α-LA aggregates. Gel electrophoresis and HPLC of the enriched fractions demonstrated the production of ≥60% pure α-LA, and ≥70% pure β-LG, under various operating conditions, from WPI containing 57% β-LG and 21% α-LA. The enriched fractions are ready-to-use food ingredients with neutral pH, untainted by acids and contaminants.
Bonnaillie, Laetitia M.
Tomasula, Peggy M.
Journal of agricultural and food chemistry 2012 May 23, v. 60, no. 20
Journal Articles, USDA Authors, Peer-Reviewed
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