A method for the fractionation of enriched fractions of β-lactoglobulin and α-lactalbumin from whey has been developed. To accomplish this separation, the whey proteins are concentrated by ultrafiltration, the concentrate is adjusted to pH 4.65 and demineralized by electrodialysis. The demineralized concentrate is readjusted to pH 4.65, if necessary, and a precipitate consisting primarily of β-lactoglobulin is formed. This precipitate is separated from the enriched α-lactaglobulin fraction by centrifugation. Protein yields and purities were determined gravimetrically and by gel electrophoresis. Some functional properties of each fraction were evaluated.
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Amundson et al. (1982) studied this question.
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