High performance liquid chromatography analysis of whey protein products
1988
Barry, F. | Beechinor, F. | Foley, J.
Whey protein isolates (WPI) recovered by ion-exchange and whey protein concentrates (WPC) recovered by ultrafiltration were compared in terms of gross composition and in terms of more detailed protein content using both size-exclusion and reverse-phase high-performance liquid chromatography. Hydrochloric acid casein and Cheddar cheese WPIs were of higher purity than the WPCs, with lower ash, lactose and fat content. The protein of the WPI product appeared to be less denatured than the WPC products as indicated by reverse-phase HPLC and solubility at pH 4.5. The WPI products had higher sodium but lower calcium and potassium levels than the WPC products. HPLC analysis showed some differences in the protein composition of the two products: differences in alpha-lactalbumin content were observed and the material eluting at the void of the size-exclusion column, which was assumed to be lipoprotein, as well as the non-protein nitrogen fraction were absent from the WPI samples studied.
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