Abstract The objective of this study was to complete a comprehensive evaluation of the nutritional composition, physicochemical properties and protein profile of three different whey protein concentrate ingredients enriched in α-lactalbumin (LAC). The LAC ingredients studied were manufactured using different enrichment approaches, namely membrane filtration (LAC-M), selective precipitation (LAC-P) and ion exchange (LAC-IE), and were compared to benchmark whey protein concentrate (WPC) and skim milk powder (SMP) ingredients with unaltered protein profile. The LAC ingredients had heterogeneous chemical composition and protein profile, which depended on the enrichment approach used. Protein profile of LAC ingredients was dominant in α-lactalbumin and therefore higher in tryptophan when compared to the benchmark ingredients. Unlike LAC-M and LAC-IE, LAC-P had a very complex protein profile. The new information provided by this study for these novel added-value whey protein ingredients will support the development of next-generation dairy-based formulated nutritional products.

中文翻译：

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富含α-乳清蛋白的浓缩乳清蛋白成分的化学成分、蛋白质谱和理化性质

摘要 本研究的目的是完成对富含 α-乳清蛋白 (LAC) 的三种不同浓缩乳清蛋白成分的营养成分、理化特性和蛋白质特征的综合评价。研究的 LAC 成分使用不同的富集方法制造，即膜过滤 (LAC-M)、选择性沉淀 (LAC-P) 和离子交换 (LAC-IE)，并与基准乳清蛋白浓缩物 (WPC) 和脱脂牛奶进行比较蛋白质成分未改变的粉末 (SMP) 成分。LAC 成分具有不同的化学成分和蛋白质特征，这取决于所使用的富集方法。LAC 成分的蛋白质谱在 α-乳清蛋白中占主导地位，因此与基准成分相比色氨酸含量更高。与 LAC-M 和 LAC-IE 不同的是，LAC-P 具有非常复杂的蛋白质谱。本研究为这些新型增值乳清蛋白成分提供的新信息将支持下一代乳基配方营养产品的开发。