Isolation and extraction of goat milk whey protein

  • ZHU Li ,
  • YUAN Jialu ,
  • FU Shangchen ,
  • LI Linqiang ,
  • LIU Yongfeng
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  • (College of food engineering and nutritional science, Shaanxi Normal University, Xi'an 710062, China)

Received date: 2022-06-07

  Revised date: 2022-07-08

  Online published: 2023-08-31

Abstract

To obtain better quality whey protein from goat milk, fresh goat milk was used for protein extraction by centrifugation, acid isoelectric precipitation (hydrochloric acid, acetic acid, and citric acid), and ethanol fractionation, respectively, and the effects of each method were evaluated by determining the properties of the obtained whey protein. Results showed that the content of casein in whey separated by acid precipitation was less, and the casein removal rate of whey extracted by hydrochloric was (75.90±0.30)%. The particle size of whey obtained by acetic acid method was significantly higher than those of whey obtained by the other four methods (P<0.05). The zeta potential of whey extracted by three acid precipitation methods had no significant difference (P>0.05). The acid-extracted whey β-sheet structure was shifted to the α-helix structure. The content of free sulfhydryl groups in whey extracted by centrifugation and hydrochloric was significantly higher than that obtained by acetic acid (P<0.05). In conclusion, acetic acid treatment provided the best separation and extraction results and the best quality of the extracted whey, making it an effective and scientific method for separating whey protein from goat milk.

Cite this article

ZHU Li , YUAN Jialu , FU Shangchen , LI Linqiang , LIU Yongfeng . Isolation and extraction of goat milk whey protein[J]. Food and Fermentation Industries, 2023 , 49(15) : 173 -179 . DOI: 10.13995/j.cnki.11-1802/ts.032600

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