Chemical Pretreatment and Microfiltration for Making Delipidized Whey Protein Concentrate

Abstract

ABSTRACT Chemical pretreatment, microfiltration (MF) and ultrafiltration (UF) were applied to produce delipidized whey protein concentrates (WPC). Processes including both chemical pretreatment and MF resulted in WPC with <0.5% lipids. Low‐pH UF and isoelectric point (PI) precipitation were more effective for lipid removal than chemical pretreatment by thermocalcic aggregation. Protein permeation ratios in MF processes were improved by UF preconcentration of whey. Protein permeation and flux were different between the two MF membranes used. Isoelectric point precipitation increased β‐Lg contents, but not α‐La, in the resulting WPC (B). Minor proteins exhibited lower concentrations in WPC B and MF WPC products.