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Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 99 - 111
DOI: 10.1051/lait:2000111

Lait 80 (2000) 99-111

Manufacturing of $\alpha$-lactalbumin-enriched whey systems by selective thermal treatment in combination with membrane processes

Christian Kiesner ${^{\rm a}}$, Ingrid Clawin-Rädecker ${^{\rm b}}$, Hans Meisel ${^{\rm b}}$,
Wolfgang Buchheim ${^{\rm a}}$

${^{\rm a}}$Department of Process Engineering, Federal Dairy Research Centre, Kiel, Germany
${^{\rm b}}$Department of Chemistry and Physics, Federal Dairy Research Centre, Kiel, Germany


Till now, industrial fractionation and isolation processes for whey proteins have mainly been based on chemical process steps combined with membrane techniques. Actually, the reaction kinetics of thermal denaturation of $\alpha$-lactalbumin and $\beta$-lactoglobulin allow to compute the remaining portions of native whey proteins in dependence of the selected temperature-time conditions. In the temperature range of 85-95 $^\circ$C and corresponding holding times, the differences in reaction rates for both whey protein fractions are highest i.e. only moderate denaturation for $\alpha$-lactalbumin but extensive denaturation for $\beta$-lactoglobulin. After such thermal treatment the ratio of native $\alpha$-lactalbumin to native $\beta$-lactoglobulin may increase from 0.3 (raw milk) to approximately 4. An effective separation of aggregated (denatured) whey proteins from soluble whey proteins is achieved by means of microfiltration (ceramic membranes / $0.1~\mu$m).

$\alpha$-lactalbumin / thermal treatment / membrane processes

Correspondence and reprints: C. Kiesner

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