naa a22 4500 510726224 CHVBK 20180411082936.0 cr unu---uuuuu 180411e20130401xx s 000 0 eng 10.1007/s11947-011-0732-2 doi (NATIONALLICENCE)springer-10.1007/s11947-011-0732-2 Fractionation of α-Lactalbumin and β-Lactoglobulin from Whey Protein Isolate Using Selective Thermal Aggregation, an Optimized Membrane Separation Procedure and Resolubilization Techniques at Pilot Plant Scale [Elektronische Daten] [José Toro-Sierra, Alexander Tolkach, Ulrich Kulozik] An optimized fractionation method in the pilot scale for production of isolated α-lactalbumin (α-La) and β-lactoglobulin (β-Lg) was developed. The method comprises following steps: (1) selective thermal precipitation of α-La, (2) aging of the formed particles, (3) separation of native β-Lg from the precipitate via microfiltration and ultrafiltration, (4) purification of β-Lg, (5) resolubilization of the precipitate, and (6) purification of α-La. The native status of the isolated fractions was confirmed by reversed-phase high-performance liquid chromatography (RP-HPLC), sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE), and differential scanning calorimetry (DSC). Protein fractions with a purity of 91.3% for α-La and 97.2% for β-Lg were produced. These values were based on the native protein detectable in RP-HPLC. High overall yields for α-La between 60.7% and 80.4% and for β-Lg between 80.2% and 97.3%, depending on membrane operation parameters, were achieved. The method offers potential for pilot plant scale and possibly industrial application to produce pure native fractions of α-La and/or β-Lg. Springer Science+Business Media, LLC, 2011 Whey proteins nationallicence Membrane filtration nationallicence α-Lactalbumin nationallicence β-Lactoglobulin nationallicence Diafiltration nationallicence Toro-Sierra José Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising-Weihenstephan, Germany aut Tolkach Alexander Bayerische Milchindustrie eG, Klötzlmüllerstraße 140, 84034, Landshut, Germany aut Kulozik Ulrich Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising-Weihenstephan, Germany aut Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1032-1043 1935-5130 6:4<1032 2013 6 11947 https://doi.org/10.1007/s11947-011-0732-2 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-011-0732-2 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Toro-Sierra José Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising-Weihenstephan, Germany aut NATIONALLICENCE 700 1- Tolkach Alexander Bayerische Milchindustrie eG, Klötzlmüllerstraße 140, 84034, Landshut, Germany aut NATIONALLICENCE 700 1- Kulozik Ulrich Chair for Food Process Engineering and Dairy Technology, Technische Universität München, Weihenstephaner Berg 1, 85354, Freising-Weihenstephan, Germany aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer-Verlag 6/4(2013-04-01), 1032-1043 1935-5130 6:4<1032 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer