Isolation of whey proteins - with albumen-like properties, from heat-coagu-lated whey

摘要

Whey proteins are isolated from heat-coagulated whey by (a) separating the coagulated protein from the whey or whey mother liquor, washing it with H2O and dispersing it in a finely divided form in an aqs. medium; (b) heating the dispersion to =45 degrees C (pref. 55-60 degrees C); (c) raising the pH of the dispersion to 8.0-14 (pref. 10.5-11.5); and (d) lowering the pH to 5.0 (pref. 7.0-9.0) immediately after gelling and liquefaction of the protein. As a substitute for albumen in bakery products and baby foods. The protein solns. obtained have practically the same physical properties as albumen solns. They are fully digestible, have a favourable amino acid pattern and can be dried to a powder with a protein content of =65%.