Growing interest in healthy lifestyles and muscle building has led the increasing consumption of dairy food supplements. However, the allergic reactions to whey products has driven the research efforts towards fractionation and enrichment of specific whey proteins, like α-Lactalbumin and β-Lactoglobulin. This research presents the techno economical assessment of a continuous fractionation process of α-Lactalbumin (α-La) and β-Lactoglobulin (β-Lg) using supercritical carbon dioxide (scCO₂) at laboratory-scale with an aim to scale up this process to industrial application. The effect of pressure and temperature on the precipitation reaction of proteins was investigated in the range of 8–24 MPa and 50–60 °C, respectively. The fractionated product was composed of 47.5% α-Lactalbumin and 11.2% β-Lactoglobulin, enhancing α-Lactalbumin selectivity five times compared to that of initial whey. The process modeling and simulation were carried out using the Aspen Plus software. The economic analysis estimates that the manufacturing cost of a plant processing 6984 tons per year of a 5% whey protein isolated solution is 2.40 US$/kg. Through techno-economic analyses, it was possible to confirm that continuous fractionation is an economically interesting alternative for large-scale production of enriched α-La and β-Lg streams compared to technologies found in the literature, as membrane separation, adsorption, and semi-continuous process using scCO₂, resulting in the valorization of cheese whey, which is still considered as a waste in the cheese industry.

对健康生活方式和肌肉锻炼的兴趣日益浓厚，导致乳制品补充食品的消费量增加。然而，对乳清产物的过敏反应已经推动了对分离和富集特定乳清蛋白（如α-乳清蛋白和β-乳球蛋白）的研究。这项研究提出了使用超临界二氧化碳（scCO ₂）对α-乳清蛋白（α-La）和β-乳球蛋白（β-Lg）进行连续分馏过程的技术经济评估）的实验室规模，目的是将该过程扩展到工业应用。分别在8–24 MPa和50–60°C的温度范围内研究了压力和温度对蛋白质沉淀反应的影响。分馏产物由47.5％的α-乳清蛋白和11.2％的β-乳球蛋白组成，与初始乳清相比，其α-乳清蛋白的选择性提高了五倍。使用Aspen Plus软件进行过程建模和仿真。经济分析估计，每年处理6984吨5％乳清蛋白分离溶液的工厂的制造成本为2.40美元/ kg。通过技术经济分析，₂，导致干酪乳清的增值，其在干酪工业中仍被视为废物。