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β-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality
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2001-08-01
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Mehra, R., Raggett, E., O'Kennedy, B., Kelly, P., Rawle, D., β-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality, End of Project Report, Teagasc, 2001.
Abstract
Infant formula manufacturers are progressively moving towards the
development of the next generation of infant milk formula based on the
inclusion of α-lactalbumin-enriched ingredients in order to further
‘humanise’ baby milk, as well as to reduce the allergenicity associated with
the presence of β-lactoglobulin ( β-lg). Since α-lactalbumin represents one
of the two major whey protein fractions in bovine milk, the viability of new
fractionation processes currently under development will depend inter alia
on the functional value that will attach to the remaining fraction, namely
β-lg. Since this protein fraction influences whey protein functionality for the
most part, it is to be expected that its availability in an enriched form should
lead to further enhancement of its key functional properties, and stimulate
further market opportunities. It is therefore imperative that attention is given
to the processes and functionality of β-lg produced by different processing
approaches.
Hence, the overall objective of the project was:
- To source and/or produce sufficient quantities of β-lg-enriched ingredients
obtained through whey protein fractionation using different technologies,
and to evaluate their functionality in model and food systems.
- To investigate the influence of thermal treatments and ionic environment
on the molecular structure of purified β-lg in order to understand their effect
on protein functionality (gelation).
- To improve the water-holding capacity of β-lg-enriched fraction so that it
could compete more favourably with carbohydrate hydrocolloids in food
applications. Downstream processing of β-lg was manipulated to influence the
composition, and hence the functional properties of β-lg-enriched fractions.
* β-Lg-enriched fractions had enhanced functional properties compared
to WPC 75 and WPI.
* β-Lg-enriched fraction has clear advantages over conventional whey
protein products (WPC, WPI), in that it can be tailor-made to have specific functional properties desired in particular food products.
* Water-binding properties of β-lg-enriched fraction could be improved by
multi-stage heating.