Native whey, produced by microfiltration of skim milk, has great potential in infant nutrition and as a functional food ingredient; however, processes to produce whey powder using high temperatures can adversely affect protein quality. The individual effects of three critical processing steps were investigated: standard thermal pasteurisation, membrane concentration and spray drying on protein quality when performed under the mildest conditions considered feasible for industrial operation. HPLC-analysis was used to measure the degree of denaturation of the six most abundant whey proteins (β-lactoglobulin, α-lactalbumin, bovine serum albumin, immunoglobulins, lactoferrin and lactoperoxidase) before and after each processing step. Overall, denaturation was minimal throughout our tests, although the tendency to denature was unequal between the individual proteins and also varied between tested processing types and medium compositions. In the production of native whey with microfiltration, retentions varied greatly between the proteins but were not affected by pasteurisation of milk.

通过脱脂牛奶的微滤生产的天然乳清，在婴儿营养和作为功能性食品成分方面具有巨大潜力；但是，使用高温生产乳清粉的过程可能会对蛋白质质量产生不利影响。研究了三个关键加工步骤的个体影响：标准的热巴氏灭菌法，膜浓度和喷雾干燥对蛋白质质量的影响，条件是在最适宜工业操作的最温和条件下进行。在每个处理步骤之前和之后，使用HPLC分析来测量六种最丰富的乳清蛋白（β-乳球蛋白，α-乳白蛋白，牛血清白蛋白，免疫球蛋白，乳铁蛋白和乳过氧化物酶）的变性程度。总体而言，在我们的测试中变性很小 尽管单个蛋白质之间的变性趋势不相等，并且在测试的加工类型和培养基组成之间也有所不同。在采用微滤的天然乳清生产中，蛋白质之间的保留差异很大，但不受牛奶巴氏灭菌法的影响。