Manufacture and Use of Dairy Protein Fractions

Abstract

Fractionation of the mixture of proteins found in milk and whey to form pure, individual dairy protein fractions might allow individuals with special nutritional needs to tailor their diet to improve health. Ion exchange process chromatography was examined for this purpose using selective elution to release separately the proteins bound from whey and produce several protein fractions. Alternatively, bound proteins were released all at once to make a whey protein isolate. Prototype beverages containing these proteins were examined for clarity before and after thermal processing. Beverages containing whey protein isolate were clear at pH 2-7 before heating, but only beverages at pH <or= 3.0 were clear after thermal processing (88 degrees C, 120 s). Beverages at higher pH were made clear after heating by addition of food-grade lauryl sulfate, which prevented aggregation of the denatured proteins formed during thermal processing. Alternatively, thermally processed clear beverages at pH 3-7 were possible using the whey protein glycomacropeptide. Because of the balance between sweetness and acidity, beverages with a pH greater than carbonated soft drinks and juices (pH 2.5-3) might remain palatable using less sugar. Development of high-protein low-carbohydrate beverages might provide health benefits for individuals suffering from diabetes, obesity, and hypercholesterolemia, especially when these beverages contain dairy protein fractions known to be high in essential amino acids and branched-chain amino acids.

Acceptable low-phenylalanine foods and beverages can be made with glycomacropeptide from cheese whey for individuals with PKU

“…GMP, a 64 amino acid glycophosphopeptide, constitutes 15-20% of the protein in whey. Compared with typical dietary proteins, pure GMP has a unique amino acid profile with elevated amounts of threonine and isoleucine and no aromatic amino acids, including phenylalanine (phe), tyrosine and tryptophan [3]. Thus, GMP is ideally suited to the PKU diet as a potential substitute for phefree amino acid based formulas [4].…”

Effectiveness of Whey Protein Supplement in Resistance Trained Individuals

“…Milk protein concentrate, produced by ultrafiltration of skimmed milk, contains both casein and whey proteins in similar proportions to whole milk, but the total amount of protein, lactose and mineral content may vary between different formulations [14].…”

“…Whey fraction of the milk is particularly rich in essential amino acid, vitamins and mineral [14]. Protein concentrates obtained from whey are produced by coagulation of milk with the enzyme rennet or acid, resulting in separation of curds and whey, further ultrafiltration and drying produces whey protein concentrates containing ≈25-80% protein [31].…”

“…Additional processing can produce whey protein isolates containing >90% protein with very low amounts of lactose and lipids [28]. Selective elution, also known as ion exchange chromatography, is the process most often used to produce whey protein isolates [14]. Additional hydrolysis with enzymes or acids provides a way to breakdown the structure of protein containing in whey [22].…”

“…Differences in protein requirements for different types of athletes (i.e., endurance, strength/power) and non-athletes are well documented [5][6][7][8]. Many studies have investigated the effects of protein obtained from different sources such as milk eggs soy rice or bovine colostrum as well as the technique used to manufacture the protein supplements or the methodology recommended for their ingestion [9][10][11][12][13][14][15]. In fact, these factors can be very relevant when the protein supplements are ingested with the scope to optimize training adaptations [16].…”