The study was accomplished on proteins (caseins – whey proteins) of local milk after producing casein by precipitation with ethanol , and whey proteins by heat precipitation. The functional properties (Water Binding – Emulsifying Properties – Gelatio
n) were studied on prepared milk proteins , the witness experiment (pure casein) was followed for comparison.
This functional properties were repeated after adding xanthane and starch with three different concentrations for each kind of proteins , then the results were compared. For statistical analysis, the system of totally –random selections was applied, and a comparison was made as of L.S.D test, and possibility level at 5%. The results showed improvement in functional properties of prepared milk proteins when xanthane and starch were added in the percentage ( 5 - 5 – 10 % ) for the properties (Water Binding – Emulsifying Properties – Gelation ) respectively.
Recent advances in membrane filtration technology provided new
opportunities for large scale low – cost protein fractionation from whey .
Exposure of whey to a pH of 5.0 prior to micro filtration using a 0.1 μm
ceramic membrane led to optimised re
tention of higher molecular weight
proteins immunoglobulin, bovine serum albumin and lactoferrin. The resulting
permeate contained a protein fraction enriched in Alfa – lactalbumin and Beta
– lactoglobulin. Enrichment of Alfa –lactalbumin relative to Beta –lactoglobulin
was accomplished using new UF ceramic membranes with different molecular
weight cut – off.