Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure

Autor: Alice Marciniak, Shyam Suwal, Yves Pouliot, Julien Chamberland, Alain Doyen, Serine Touhami

Publikováno v: Marciniak, A, Suwal, S, Touhami, S, Chamberland, J, Pouliot, Y & Doyen, A 2020, ' Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure ', Journal of Dairy Science, vol. 103, no. 9, pp. 7939-7950 . https://doi.org/10.3168/jds.2019-17817

Despite extensive research on the topic, valorization of dairy by-products remains challenging. Cheese whey is of particular interest because it contains valuable proteins such as α-lactalbumin (α-LA) and β-lactoglobulin (β-LG). However, selectiv

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https://doi.org/10.3168/jds.2019-17817

Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk

Autor: Yves Pouliot, Julien Chamberland, Alice Marciniak, Alain Doyen, Véronique Perreault, Shyam Suwal, Serine Touhami

The separation of α-lactalbumin (α-LAC) and β-lactoglobulin (β-LG) by ultrafiltration (UF) is a technological challenge due to their similar molecular size. As high hydrostatic pressure (HHP) treatment generates β-LG complexes of a larger molecu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de15b7aeb32f38c743353197e51c0960