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

Free Access

Issue		Lait Volume 80, Number 1, January-February 2000 New applications of membrane technology in the dairy industry


Page(s)		99 - 111
DOI		https://doi.org/10.1051/lait:2000111

References

1: Amundson C.H., Watanawanichakorn S., Hill G.G.Jr., Production of enriched protein fractions of $\beta$ -lactoglobulin and $\alpha$ -lactalbumin from cheese whey, J. Food Process Preserv. 6 (2) (1982) 55-71.
2: Biewendt H.-G., Die Bedeutung von Sterilisationswerten für das Ultrahocherhitzen von Milch (Meaning of sterilisation-values in the ultra-hight-heating of milk), Die Nahrung 38 (1994) 233-252.
3: Chatterton D.E.W., Nielsen K.E., Holst H.H., Bartelsen H., Albertsen K., $\alpha$ -Lactalbumin - A protein ingredient for use in infant nutrition, in: Werner H. (ed.), Proceedings of the 25th International Dairy Congress, Part II Dairy Science and Technology, The Danish National Committee of IDF, Aarhus, Denmark, 1999, pp. 402-409.
4: Dannenberg F., Zur Reaktionskinetik der Molkenprotein-denaturierung und deren technologischer Bedeutung (Reaction kinetics of whey protein denaturation and their technological signification), Ph.D. thesis, Technical University München, Germany, 1986.
5: German Industrial Standard (DIN 10473): Bestimmung des Gehaltes an säurelöslichen $\beta$ -Lactoglobulin in hitzebehandelter Milch (Determination of acid soluble $\beta$ -lactoglobulin in heat treated milk).
6: Heine W., Radke M., Wietzke K.D., Polars E., Kundt G., $\alpha$ -lactalbumin-enriched low-protein infant formulas: a comparison to breast milk feeding, Acta Pediatr. 85 (1996) 1024-1028.
7: Kaneko T., Wu B.T., Nakai S., Selective concentration of bovine immunoglobulins and $\alpha$ -lactalbumin from acid whey using FeCl₃, J. Food Sci. 50 (1985) 1531-1536.
8: Kuwata T., Pham A.M., Ma C.Y., Nakai S., Elimination of $\beta$ -lactoglobulin from whey to simulate human milk protein, J. Food Sci. 50 (1985) 605-609.
9: Mailliart P., Ribadeau-Dumas B., Preparation of $\beta$ -lactoglobulin and $\beta$ -lactoglobulin-free proteins from whey retentate by NaCl salting out at low pH, J. Food Sci. 53 (1988) 743-745.
10: Maubois J.L., Pierre A., Fauquant J., Piot M., Industrial fractionation of main whey proteins, Bulletin of the IDF No 212 (1987) 154-159.
11: Meisel H., Application of fourth derivative spectroscopy to quantitation of whey protein and casein in total milk protein, Milchwissenschaft 50 (1995) 247-251.
12: Pearce R.J., Thermal separation of $\beta$ -lactoglobulin and $\alpha$ -lactalbumin in bovine cheddar cheese whey, Austr. J. Dairy Technol. 38 (1983) 144-149.
13: Tossavainen O., Rantamäki P., Outinen M., Tupasela T., Koskela P., Functional properties of the whey protein fractions produced in pilot scale processes, Milchwissenschaft 53 (1998) 453-458.

Abstract