Chemistry: natural resins or derivatives; peptides or proteins; – Proteins – i.e. – more than 100 amino acid residues – Albumin
Patent
1997-03-14
1998-05-05
Tsang, Cecilia J.
Chemistry: natural resins or derivatives; peptides or proteins;
Proteins, i.e., more than 100 amino acid residues
Albumin
530366, 530412, 530418, C07K 114, C07K 1604
Patent
active
057476470
DESCRIPTION:
BRIEF SUMMARY
This invention relates to the recovery of protein and other products from whey and in particular to the fractionation of alpha-lactalbumin and beta-lactoglobulin from whey.
Whey is an aqueous run-off product in the manufacture of certain dairy products, such as cheese and caseins. In addition to a portion of dairy fat, the whey contains proteins, lactose and minerals. The predominant proteins in the whey are alpha-lactalbumin and beta-lactoglobulin. These components are economically valuable in their own right and in particular when recovered in partially or substantially purified form.
One process known for the treatment of whey is that described in EP 0 368 864 B1. In this process (hereinafter referred to as "the Pearce process"), the raw whey is treated to reduce its specific gravity and ionic strength to a level of not less than 25% of the original values. Either before or after the treatment, the pH is adjusted to between 3.8 and 5.5 by the addition of acid. Next, the whey is heated to between 55.degree. C. and 70.degree. C. for at least 30 seconds to permit selective aggregation of the alpha-lactalbumin fraction. Thereafter, the whey is cooled to below 55.degree. C. for a time sufficient to permit flocculation of the aggregated protein and the flocculated alpha-lactalbumin is harvested. The beta-lactoglobulin remains soluble under the conditions used, along with other whey constituents such as lactose and can be recovered from the mother liquor if required.
Another process for recovering purified protein fractions from whey has been described by Amundson, C. H. et al, Journal of Food Processing and Preservation 6, 55-71, 1982. The Amundson process varies significantly from the Pearce process in that it is the beta-lactoglobulin which is selectively precipitated, with the alpha-lactalbumin remaining in solution in the mother liquor. According to the Amundson process, raw whey is treated to concentrate the protein while removing low molecular weight fractions such as water, minerals and lactose. The pH of the concentrate is adjusted to 4.65, followed by a demineralisation step to remove low molecular weight ions, including calcium ions. The pH is then readjusted to 4.65. Under the conditions of pH and low ionic strength used, the beta-lactoglobulin aggregates and can be separated as a precipitate, leaving the alpha-lactalbumin in solution.
The present invention seeks to provide an efficient, integrated process for treating whey for the recovery of its constituents, particularly a substantially pure beta-lactoglobulin fraction, an enriched alpha-lactalbumin fraction and lactose.
Accordingly, the present invention provides a process for the recovery of whey constituents, comprising the steps of: calcium content to below 120 parts per million (p.p.m.) on a dry matter basis; 50 seconds and 95 seconds, followed by rapid cooling to about 10.degree. C.; temperature not exceeding 69.degree. C.; to permit crystallisation of lactose from the whey; protein liquor; 4.7 at a temperature of less than 10.degree. C. and then heating to a temperature of between 35.degree. C. and 54.degree. C. for between 1 and 3 hours; alpha-lactalbumin from the whey protein liquor comprising substantially pure beta-lactoglobulin; and solution isoionic with the whey protein liquor, adjusting to a pH of between 4.3 and 4.7 and refractionating the alpha-lactalbumin by centrifugation or filtration.
The beta-lactoglobulin fraction can be further concentrated by ultrafiltration, giving a beta-lactoglobulin retentate and a permeate.
In a preferred process, the steps (a) and (b) are carried out using a combination of electrodialysis and cation exchange. This allows the pH to be reduced to the required value with or without the direct addition of acid and the cation concentration to be reduced to the required level. Preferably, the pH is adjusted to between 1.8 and 2.2. Steps (a) and (b) may be carried out simultaneously.
The concentration of the whey may be carried out in a two stage process, the first stage being a concentration at less than
REFERENCES:
patent: 3637653 (1972-01-01), Wingerd et al.
patent: 4711953 (1987-12-01), Roger et al.
Hennessy Mark
Mulvihill Daniel
O'Kennedy Brendan Thomas
Stack Francis Martin
Dairygold Technologies Limited
Gupta Anish
Tsang Cecilia J.
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