Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-07-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/14/2688 |
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| author | María Romo Massimo Castellari Ricard Bou Pere Gou Xavier Felipe |
| author_facet | María Romo Massimo Castellari Ricard Bou Pere Gou Xavier Felipe |
| author_sort | María Romo |
| collection | DOAJ |
| description | Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with higher α-La/β-Lg ratios. The objective of this work was to study the effect of high-pressure processing (HPP) on caprine and ovine native whey concentrates (NWC) in order to obtain α-Lactalbumin (α-La)-enriched fractions. NWCs were treated at 600 MPa (23 °C) for 2, 4, and 15 min and two pH conditions were studied (physiological pH and pH 4.60). The concentration of β-Lg in supernatant fraction after HPP significantly decreased after 2 min of treatment, while the concentration of α-La was unchanged in both goat and sheep samples. Longer HPP processing times (up to 15 min) progressively increased α-La purification degree but also decreased the α-La yield. Caprine and ovine NWCs treated at physiological pH provided better α-La yield, α-La purification degree, and higher β-Lg precipitation degrees than the corresponding acidified samples, while the corresponding NWC supernatant (NWC<sub>sup</sub>) showed lower values for both surface hydrophobicity and total free thiol indices, suggesting a higher extent of protein aggregation. Effects of sample acidification and the HPP treatment were opposite to those previously reported on bovine NWC, so further characterization of caprine and ovine β-Lg should be carried out to understand their different behavior. |
| first_indexed | 2024-03-11T01:05:14Z |
| format | Article |
| id | doaj.art-f783387008664adeb275ca2eb9a89980 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T01:05:14Z |
| publishDate | 2023-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-f783387008664adeb275ca2eb9a899802023-11-18T19:19:55ZengMDPI AGFoods2304-81582023-07-011214268810.3390/foods12142688Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure ProcessingMaría Romo0Massimo Castellari1Ricard Bou2Pere Gou3Xavier Felipe4Food Processing and Engineering Programme, Institute for Food and Agricultural Research and Technology (IRTA), Granja Camps i Armet s/n, Monells, 17121 Girona, SpainFood Safety and Functionality Programme, Institute for Food and Agricultural Research and Technology (IRTA), Granja Camps i Armet s/n, Monells, 17121 Girona, SpainFood Safety and Functionality Programme, Institute for Food and Agricultural Research and Technology (IRTA), Granja Camps i Armet s/n, Monells, 17121 Girona, SpainFood Processing and Engineering Programme, Institute for Food and Agricultural Research and Technology (IRTA), Granja Camps i Armet s/n, Monells, 17121 Girona, SpainFood Processing and Engineering Programme, Institute for Food and Agricultural Research and Technology (IRTA), Granja Camps i Armet s/n, Monells, 17121 Girona, SpainWhey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with higher α-La/β-Lg ratios. The objective of this work was to study the effect of high-pressure processing (HPP) on caprine and ovine native whey concentrates (NWC) in order to obtain α-Lactalbumin (α-La)-enriched fractions. NWCs were treated at 600 MPa (23 °C) for 2, 4, and 15 min and two pH conditions were studied (physiological pH and pH 4.60). The concentration of β-Lg in supernatant fraction after HPP significantly decreased after 2 min of treatment, while the concentration of α-La was unchanged in both goat and sheep samples. Longer HPP processing times (up to 15 min) progressively increased α-La purification degree but also decreased the α-La yield. Caprine and ovine NWCs treated at physiological pH provided better α-La yield, α-La purification degree, and higher β-Lg precipitation degrees than the corresponding acidified samples, while the corresponding NWC supernatant (NWC<sub>sup</sub>) showed lower values for both surface hydrophobicity and total free thiol indices, suggesting a higher extent of protein aggregation. Effects of sample acidification and the HPP treatment were opposite to those previously reported on bovine NWC, so further characterization of caprine and ovine β-Lg should be carried out to understand their different behavior.https://www.mdpi.com/2304-8158/12/14/2688HPPβ-Lactoglobulin (β-Lg)α-Lactalbumin (α-La)wheyproteinsgoat |
| spellingShingle | María Romo Massimo Castellari Ricard Bou Pere Gou Xavier Felipe Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing Foods HPP β-Lactoglobulin (β-Lg) α-Lactalbumin (α-La) whey proteins goat |
| title | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing |
| title_full | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing |
| title_fullStr | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing |
| title_full_unstemmed | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing |
| title_short | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing |
| title_sort | separation of α lactalbumin enriched fractions from caprine and ovine native whey concentrate by combining membrane and high pressure processing |
| topic | HPP β-Lactoglobulin (β-Lg) α-Lactalbumin (α-La) whey proteins goat |
| url | https://www.mdpi.com/2304-8158/12/14/2688 |
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