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Heat-stable whey protein isolate made using isoelectric precipitation and clarification.

G Y Subbiah Prabhakaran¹, M Molitor², S Govindasamy-Lucey²

¹Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706.

Journal of Dairy Science

|May 24, 2024

Summary

This study developed a novel method to remove residual lipids from whey protein isolate (WPI) without microfiltration. The resulting WPI exhibited excellent functional properties and heat stability, comparable to commercially produced WPI.

Keywords:

centrifugation functionality isoelectric precipitation sensory whey protein isolate

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Organic Solvent-Based Protein Precipitation for Robust Proteome Purification Ahead of Mass Spectrometry

Organic Solvent-Based Protein Precipitation for Robust Proteome Purification Ahead of Mass Spectrometry

Published on: February 7, 2022

Area of Science:

Food Science and Technology
Dairy Science
Protein Chemistry

Background:

Residual lipids (RL) in whey protein isolate (WPI) negatively impact functional properties like foaming and turbidity.
RL also contribute to off-flavor development in WPI powder during storage.
Current methods for RL removal, such as microfiltration, can be costly and complex.

Purpose of the Study:

To develop an alternative method for preparing WPI with reduced RL without using microfiltration.
To compare the functional properties of this experimental WPI with commercially available WPI.
To investigate the impact of pH, conductivity, and protein concentration on RL precipitation.

Main Methods:

Whey protein concentrate (WPC-34) was acidified to pH <5.0 to approach the isoelectric point of denatured proteins and phospholipoproteins.
Demineralization was achieved using ultrafiltration (UF) and diafiltration (DF) with acidified water.
Precipitated RL and associated proteins were removed via centrifugation or clarification.
Experimental WPI was produced by concentrating, neutralizing, and spray-drying the treated whey protein solution.

Main Results:

Optimal precipitation of RL occurred at pH 4.5-4.7 and lower conductivities achieved through UF/DF.
Protein concentrations ≤3% maximized RL sedimentation due to increased density difference.
Electrophoresis confirmed the removal of phospholipoproteins and denatured proteins with RL.
Experimental WPI powders (91% protein, <1.8% fat db) showed comparable functional properties to commercial WPI after accelerated storage.

Conclusions:

A novel, non-microfiltration method effectively removes RL from WPI by exploiting isoelectric precipitation and demineralization.
The experimental WPI demonstrates excellent functionality, heat stability, and low turbidity.
This approach offers a promising alternative for producing high-quality WPI with improved storage stability.