Effective Utilization of Whey for the Production of Protein Based Bioproduct

Abstract

Whey protein contains globular proteins like α-Lactalbumin and β-lactoglobulin that play an important role in the innate immune system. In this study, fresh bovine milk whey was utilized to develop a ‘whey protein’ drink with a protein content of 3.8%. Biochemical testing of the ‘whey protein’ drink was performed to identify its total protein content, types of protein, and protein stability for four months. Fresh bovine milk whey was collected from cheese curd followed by standardization, formulation, and homogenization. The product was then moved toward plate heat exchangers for pasteurization and ultra-high treatment. Later, the product was filled in 6-layered packaging. Protein quantification and SDS-PAGE were performed to characterize the protein present and its stability concerning the shelf life. The size exclusion HPLC was performed to analyze the proteins in whey drink. The amount of protein decreased gradually throughout the shelf life. Bands of α-Lactalbumin and β-Lactoglobulin could be seen in all samples, however, the band of bovine serum albumin became lighter at the end of the shelf-life period. In HPLC chromatograms, two peaks were observed in fresh, 30-day, and 60-day-old samples. Whereas in 90-day and 120-day-old samples, the peaks were merged indicating a conformational change in the whey proteins and probable protein-complex formation.