Some technological aspects of receiving cow milk whey proteins. 1. Introduction. Principle strategies of the group division of whey proteins and caseins

The review of the publications contains systematized data of the domestic and foreign scientific literature devoted to the various technological aspects of the extraction of the cow milk whey proteins. The review consists of some logically interconnected articles. Existing data about physical-chemical properties of the main milk proteins are given, the strategies of the group dividing of caseins and whey proteins based on the differences in the molecule mass, heat resistance, ability to be coagulate by enzymes, solubility. Methodological and technological approaches used for receiving complex preparations of milk whey proteins such as acid and sweet milk whey, modified and dry milk whey, products enriched with whey proteins, concentrates, thermoprecipitates, coagulates and isolates of whey proteins are given. Detail characteristic of the technological ways for receiving the main whey proteins beta-lactoglobulin and alfalactalbumin is given. Technologies for production of foods with various degrees of purification containing principle whey proteins from concentrates fortified with beta-lactoglobulin and alfa-lactalbumin to the highly refined preparations of the native beta-lactoglobulin and alfa-lactalbumin received by gel-filtration, ultra-and diafiltration, various variants of ion exchanging and affine chromatography are discussed.

caseins, whey proteins, physical-chemical characteristics, strategies of the group dividing, molecule mass, isoelectric point, isoelectric precipitation, thermoprecipitation, electrocoagulation, ultra-filtration, gelfiltration, ion-exchange chromatography, hydroforbous chromatography, chromatography on the mixed-mode adsorbents, cryogel, electrophoresis, beta-lactoglobulin, alfa-lactalbumin, immunoglobulin, whey albumin, lactoferrine, lactoperoxidase, glicomacropeptide, angiogenin