Foam fractionation of α‐lactalbumin and β‐lactoglobulin from a whey solution

Abstract

AbstractWhey, a byproduct of cheese production, is often considered a waste stream. Separation and purification of whey proteins is a difficult and expensive task. Occasionally, it is transported out of the dairy plant for a per volume charge. One possible method to reduce the waste volume and disposal cost is to concentrate whey by foam fractionation and potentially produce a valuable coproduct, a concentrated whey protein solution. Foam fractionation is an adsorptive bubble separation method based on the hydrophobic/hydrophilic properties of proteins. In this study, foam fractionation was evaluated for the concentration of whey proteins, specifically α‐lactalbumin and β‐lactoglobulin, from a dilute whey protein solution. The effects of initial whey protein concentration (0.075 and 0.15 mg/ml), pH (3.8–5.5), superficial gas velocity (0.85 and 0.95 cm/s) and temperature (4 and 65 °C) on protein enrichment and recovery were examined. Higher enrichment was achieved with the lower initial protein concentration (0.075 mg/ml), and at pH values that were near the isoelectric points (pI) of α‐lactalbumin and β‐lactoglobulin (pH 3.8, 4.2, 4.5, and 5.2). Higher superficial gas velocity enhanced the amount of proteins recovered with a decrease in the enrichment. Cold temperature treatment and partial heat denaturation of whey proteins reduced enrichment and increased protein recovery simultaneously. Copyright © 2009 Curtin University of Technology and John Wiley & Sons, Ltd.