Traditional Methods for Whey Protein Isolation and Concentration: Effects on Nutritional Properties and Biological Activity

Abstract

Traditional methods used for concentration of whey proteins have various levels of performance and effects on the nutritional properties and biological activities of the products. In this study, we showed that the greatest protein content was obtained using ultrafiltration and salt treatment methods. The effective concentration was approximately 40-53% (w/w) protein. Using electrophoresis and solubility tests, we also found that these methods offer the fundamental advantage of maintaining certain proteins in their native states. The products maintained key ABTS•+ radical scavenging activity; however, the antimicrobial activity was adversely affected by these separation methods.