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Nutrafoods

, Volume 9, Issue 4, pp 13–23 | Cite as

Added-value protein products from whey

Extraction, fractionation, separation, purification
  • Paula Jauregi
  • Fisseha Tesfay Welderufael
Research

Abstract

The unique nutritional and functional properties of whey proteins together with the emerging new biological activities of these proteins and their peptides will lead to an increased demand for individual proteins and their hydrolysates. Therefore, efficient, selective and cost effective separations will be required. Developments in this area include, ion exchange chromatography, ion exchange membranes and affinity separations, which enable the fractionation of individual whey proteins with high biological activity such as, the minor protein lactoferrin. Although the majority of these technologies can be scaled-up and allow the production of individual proteins at kg scale, cost reduction remains a challenge. Here we review developments in the area of whey protein fractionation and advances in the production and purification of peptides from whey proteins.

Key words

whey proteins chromatography membranes ion exchange bioactive peptides 

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Copyright information

© Springer and CEC Editore 2010

Authors and Affiliations

  • Paula Jauregi
    • 1
  • Fisseha Tesfay Welderufael
    • 1
  1. 1.Department of Food and Nutritional SciencesThe University of ReadingReadingUK

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