Process for obtaining an .alpha.-lactalbumin enriched product fr

Details Process for obtaining an .alpha.-lactalbumin enriched product fr Process for obtaining an .alpha.-lactalbumin enriched product fr

1982-01-08

1984-11-27

Bleutge, John C.

Chemistry of carbon compounds

Miscellaneous organic carbon compounds

C-metal

260112R, 260120, C07G 700

Patent

active

044850409

ABSTRACT:
A process of obtaining a .alpha.-lactalbumin enriched product from whey of various origins is disclosed. A first ultrafiltration is carried out on unpasteurized raw whey with membranes having cut-off greater than 5,000 (e.g. 50,000) at a pH between 6.3 and 7 (e.g. 6.6) and a temperature between 30.degree. and 60.degree. C. thereby retaining whey proteins. The ultrafiltrate then undergoes a second ultrafiltration with a membrane capable of retaining .alpha.-lactalbumin (cut-off about 1,200 and 2,000) which is preferably diafiltration. Depending on whether starting whey is acid whey or sweet whey the resulting product may contain practically no CMP or some (e.g. 25%). The resulting product is useful as a mother's milk substitute, pharmaceutical, intensive care or therapeutic food, or tryptophan enriched nutrient.

REFERENCES:
patent: 4036999 (1977-07-01), Grindstaff
patent: 4042575 (1977-08-01), Eustache
patent: 4163069 (1979-07-01), Melachouris
patent: 4265924 (1981-05-01), Buhler
D. Lee & L. Merson "Prefiltration of Cottage Cheese Whey to Reduce Fouling of Ultrafiltration Membranes" J. Food Science, vol. 41, pp. 403-410 1976.

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