Selective Concentration of Bovine Immunoglobulins and α-Lactalbumin from Acid Whey using FeCl3 |
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| Authors: | T KANEKO B T WU S NAKAI |
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| Affiliation: | Authors Wu and Nakai are with the Dept. of Food Science, Univ. of British Columbia, B.C. Canada, V6T 2A2. Author Kaneko, a visiting research scientist at the Univ. of British Columbia, is affiliated with the Meiji Milk Products Company, 3-6 Kyobashi 2-chome, Tokyo, Japan. Correspondence should be addressed to Dr. Nakai. |
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| Abstract: | Immunoglobulins and α-lactalbumin of acid whey were concentrated in supernatant and precipitate when FeCl3 was added at pH 4.2 and 2.8, respectively. Optimized conditions of pH 4.2 were preferable because of higher retention of immunochemical activity of immunoglobulins. In acid whey treated with 7.5 mM FeCl3 at pH 4.2 and 4°C, 90% of β-lactoglobulin coprecipitated with serum albumin while 70% of immunoglobulins (92% immunochemically active IgG) and 95% of α-lactalbumin were retained in the supernatant. More than 98% of added iron was subsequently eliminated as precipitate by holding the treated whey at pH 8-9 and 4°C, without losing immunochemical activity of immunoglobulin G, in addition to retained activity of immunoglobulins A and M. |
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