Electrofractionation of protein mineral complexes obtained by electrophysial whey processing

Abstract

Whey proteins are well structured proteins with secondary and tertiary stable structures. It is known that whey proteins make up about 20% of milk proteins. Four major whey protein components: βlactoglobulin (β-Lg), α-lactalbumin (α-La), bovine serum albumin (BSA), and immunoglobulin (Ig), make up 90% of the whey proteins: The remaining 10% are such proteins as lactoperoxidase, serum transferrin, lactoferrin, lactolin, and proteo-peptone fraction.