Composition and Properties of Spherosil‐QMA Whey Protein Concentrate

摘要

ABSTRACTThe Spherosil‐QMA ion exchange process was used to prepare whey protein concentrate (WPC) from cheese whey. The process recovered about 64 of the proteins from whey as a 63 protein WPC. The WPC contained about 20.8 lactose, glucose, and galactose. The WPC proteins ranged in solubility from about 32–42 as a function of pH 3–7 and appeared to have undergone substantial denaturation by HPLC but not by palyacrylamide gel electrophoresis. The gelation properties of WPC were compared with those of commercial and ultrafiltration WPCs as a function of pH 3–7.5 and 0.0–0.15M NaCl and CaCl2. The WPC did not function well as egg replacer in model cake and custard for