Seasonal Changes in the β-Lactoglobulin, α-Lactalbumin, Glycomacropeptide, and Casein Content of Whey Protein Concentrate

Seasonal changes in the β-lactoglobulin, α-lactalbumin, casein, and glycomacropeptide content of dried whey protein concentrate, manufactured in southeastern Australia, have been measured over consecutive milking seasons by both HPLC and by PAGE under denaturing conditions. Seasonal changes generall...

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Bibliographic Details
Published in:Journal of dairy science 1991-03, Vol.74 (3), p.796-802
Main Authors: Regester, Geoffrey O., Smithers, Geoffrey W.
Format: Article
Language:English
Subjects:
ALBUMINAS
ALBUMINE
alpha -lactalbumin
beta -lactoglobulin
BETA LACTOGLOBULINA
BETA LACTOGLOBULINE
Biological and medical sciences
casein
CASEINA
CASEINE
CONTENIDO PROTEICO
content
cow's milk
Food industries
Fundamental and applied biological sciences. Psychology
glycomacropeptide
LACTOSERUM
LACTOSERUM DESHYDRATE
PEPTIDE
PEPTIDOS
protein constituents
PROTEINAS DE LA LECHE
PROTEINE DU LAIT
seasonal changes
seasonal variations
SUERO DE LA LECHE
SUERO DE LECHE DESECADO
TENEUR EN PROTEINES
VARIACION ESTACIONAL
VARIATION SAISONNIERE
VICTORIA
whey
whey protein concentrate
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Summary:Seasonal changes in the β-lactoglobulin, α-lactalbumin, casein, and glycomacropeptide content of dried whey protein concentrate, manufactured in southeastern Australia, have been measured over consecutive milking seasons by both HPLC and by PAGE under denaturing conditions. Seasonal changes generally included a reduction in the α-lactalbumin content of whey protein concentrate manufactured during the final three months of lactation, concomitant with a rise in the level of β-lactoglobulin. These changes contrasted with an increase in the casein content of whey protein concentrate prepared during the first 4 mo of lactation. Seasonal variation in the relative proportions of the major protein constituents of whey protein concentrate has important implications for the dairy industry, particularly in the preparation of “tailor-made” whey protein concentrates with specified applications, and in specialized processes such as whey protein fractionation.
ISSN:0022-0302
1525-3198
DOI:10.3168/jds.S0022-0302(91)78227-1