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oai:recercat.cat:20.500.12327/21672025-10-22T11:03:29Zcom_2072_4428com_2072_4427col_2072_487898

00925njm 22002777a 4500 dc Romo, María author Castellari, Massimo author Fartdinov Miller, Dinar author Felipe, Francisco Javier author 2023-01-19 Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7–35 °C), pressure (0–600 MPa) and processing time (0–490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey. Romo, María, Massimo Castellari, Dinar Fartdinov, and Xavier Felipe. 2023. "Separation Of Α-Lactalbumin Enriched Fraction From Bovine Native Whey Concentrate By Combining Membrane And High-Pressure Processing". Foods 12 (3): 480. doi:10.3390/foods12030480. 2304-8158 http://hdl.handle.net/20.500.12327/2167 https://doi.org/10.3390/foods12030480 Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing