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Added-value protein products from whey

Extraction, fractionation, separation, purification

  • Research
  • Published:
Nutrafoods

Abstract

The unique nutritional and functional properties of whey proteins together with the emerging new biological activities of these proteins and their peptides will lead to an increased demand for individual proteins and their hydrolysates. Therefore, efficient, selective and cost effective separations will be required. Developments in this area include, ion exchange chromatography, ion exchange membranes and affinity separations, which enable the fractionation of individual whey proteins with high biological activity such as, the minor protein lactoferrin. Although the majority of these technologies can be scaled-up and allow the production of individual proteins at kg scale, cost reduction remains a challenge. Here we review developments in the area of whey protein fractionation and advances in the production and purification of peptides from whey proteins.

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  1. Paula Jauregi

    Present address: Department of Food and Nutritional Sciences, The University of Reading, Whiteknights, PO Box 226, RG6 6AP, Reading, UK

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  1. Department of Food and Nutritional Sciences, The University of Reading, Whiteknights, PO Box 226, RG6 6AP, Reading, UK

    Fisseha Tesfay Welderufael

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  1. Paula Jauregi
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Jauregi, P., Welderufael, F.T. Added-value protein products from whey. Nutrafoods 9, 13–23 (2010). https://doi.org/10.1007/BF03223344

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