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.