Dairy Chemistry And Biochemistry

222 DAIRY CHEMISTRY AND BIOCHEMISTRY

Table 4.9 (Continued)

Pharmaceutical and medical products
Special dietary preparations for
Ill or convalescent patients
Dieting patients/people
Athletes
Astronauts

Nutritional fortification

‘Humanized’ infant formulae

Low-lactose infant formulae

Specific mineral balance infant foods

Casein hydrolsates: used for infants suffering from diarrhoea, gastroenteritis, galactosaemia,

Whey protein hydrolysates used in hypoallergic formulae preparations

Nutritional fortification

Patients suffering from metabolic disorders, intestinal disorders for postoperative patients

Pateints suffering from cancer, pancreatic disorders of anaemia

B-caseinomorphins used in sleep or hunger regulation or insulin secretion

Sulphonated glycopeptides used in treatment of gastric ulcers

Toothpastes

Cosmetics

Wound treatment preparations

Infant foods

malabsorption, phenylketonuria

Intraoeneous feeds

Special food preparations

Specifk drug preparations

Miscellaneous products

costs. Whey protein processing is relatively new and has become possible

through the development of new technologies, especially ultrafiltration.

Whole whey protein products. Probably the first whey protein product was

lactalbumin, prepared by heat denaturation of the proteins in acid or rennet

whey (Figure 4.40) usually at about 90°C and about pH 6. Approximately

80% of the nitrogenous compounds in whey coagulate under these condi-

tions and are recovered by centrifugation or filtration and spray or roller

dried. Since the proteins in lactalbumin are extensively denatured and

insoluble, they are essentially non-functional and are used mainly for

nutritional fortification of foods; lactalbumin is produced on a limited scale.

Lactalbumin with improved solubility may be produced by heating acidified

(approximately pH 2.5) whey at about 90°C. The yield of aggregated protein

may be increased by adding FeCl,, although this reduces solubility. A

number of variations of this principle have been published and the func-

tional properties of the products are well characterized (see Fox and

Mulvihill, 1992; Mulvihill, 1992). The extent to which these methods are

used commercially is not known.