Buffering capacity of whey protein concentrates prepared by different methods using cheese, acid and paneer whey.

摘要

Whey protein concentrates (WPC) with initial pH ranging from 4.20 to 9.20 were isolated by various methods (precipitation with sodium hexametaphosphate or carboxymethyl cellulose, gel filtration (GF), ion-exchange chromatography) from cheese, acid and paneer wheys from buffalo milk. Buffering capacity (BC) was determined for each sample and plots of BC against pH over the range 2 to 10 are presented. Almost all WPC preparations showed high BC at pH below 3.0 and above 8.0, and lower BC near the isoelectric point. With the exception of WPC isolated from cheese whey by GF, all WPC showed peak(s) of BC between pH 4.2 and 8.2 that differed with method of preparation.