PURIFICATION OF WHEY OF CONCENTRATED WHEY PROTEIN

• Main Authors: KUWATA TAMOTSU, YAMAMOTO YOSHIROU, YONEKUBO AKINORI, TSUCHIYA FUMIYASU
• Format: Patent
• Language: English
• Published: 30.06.1984
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS; PROTEIN COMPOSITIONS FOR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES; WORKING-UP PROTEINS FOR FOODSTUFFS

PURPOSE:To obtain purified whey or concentrated whey protein useful as a protein source for baby, by adjusting the pH of the titled substance, adding ferric chloride to the substance, leaving the mixture to stand at a specific temperature, recovering the precipitate, and subjecting the precipitate to washing, dissolution in an acid, treatment with an ion exchange resin, etc. CONSTITUTION:The pH of whey or concentrated whey protein is adjusted and ferric chloride is added to the substance to obtain a mixture having a pH of about 3+ or -0.3 and a ferric chloride concentration of about 4+ or -0.9mM, and the mixture is left to stand at 26+ or -5 deg.C for >=2hr. The obtained precipitate is recovered, washed with water, and dissolved in an acid to adjust the pH to about 1.5+ or -0.2. The solution is made to contact with a cation exchange resin having low degree of crosslinking (e.g. Amberlite IR 112) to remove the iron, adjusted to about 6.8+ or -0.4pH, and subjected to the salt-removing operation such as dialysis in a dialyzing tube, etc. The obtained product is used as a protein source of nursery food.