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Ultrafiltration Separation of α-Lactalbumin from Whey Protein Concentrate and the Effect of Heat Treatment on Functional Properties of the Retentate
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Sijia SONG1, Yi XUE2, Yingying LIN1, Rui DING1, Caiyun WANG3, 4, 5, Jinrui DU3, 4, 5, Huiyuan GUO1, 5, *
Science and Technology of Food Industry | 2026, 47(14) : 132 - 143
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Science and Technology of Food Industry | 2026, 47(14): 132-143
• Research and Investigation •
Ultrafiltration Separation of α-Lactalbumin from Whey Protein Concentrate and the Effect of Heat Treatment on Functional Properties of the Retentate
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Sijia SONG1, Yi XUE2, Yingying LIN1, Rui DING1, Caiyun WANG3, 4, 5, Jinrui DU3, 4, 5, Huiyuan GUO1, 5, *
Affiliations
  • 1Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
  • 2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
  • 3Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010100, China
  • 4Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010100, China
  • 5National Center of Technology Innovation for Dairy, Hohhot 010110, China
Published: 2026-07-15 doi: 10.13386/j.issn1002-0306.2025080194
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To develop an ultrafiltration process for separating α-lactalbumin (α-La) and achieve high-value utilization of by-products, this study employed a small-scale tangential flow ultrafiltration equipment to optimize the process parameters for enriching α-La from whey protein concentrate. Additionally, the study investigated the heat treatment modification of the by-product after α-La separation. The results showed that the optimal conditions for α-La separation were as follows: Feed pH of 6.5, ultrafiltration membrane molecular weight cutoff of 100 kDa, volume concentration factor of 4, operating pressure of 0.3 MPa, and 5 diafiltration cycles. Under these conditions, the ratio of α-La to β-lactoglobulin (β-Lg) in the permeate increased to over 9, a 23-fold improvement compared to the whey protein concentrate. The foaming properties of the β-Lg-rich retentate, remaining after α-La separation, were optimal under heat treatment at 60 ℃ for 10 minutes, with foam ability and foam stability reaching 18.1% and 69.9%, respectively. In contrast, the emulsifying properties were optimal at 80 ℃ for 10 minutes, with emulsifying activity index and emulsifying stability index reaching 77.0 m2/g and 82.8%, respectively. Overall, this study established an optimal membrane separation process for enriching α-La and enhanced the functional properties of the by-product retentate through heat treatment, providing a valuable technical solution for the industrial production of α-La and the comprehensive utilization of by-products.

α-lactalbumin  /  β-lactoglobulin  /  ultrafiltration  /  separation  /  heat treatment  /  functional property
宋思家, 薛谊, 林莹莹, 丁芮, 王彩云, 杜进睿, 郭慧媛. 浓缩乳清蛋白中α-乳白蛋白的超滤分离及热处理对截留液功能特性的影响. 食品工业科技, 2026 , 47 (14) : 132 -143 . DOI: 10.13386/j.issn1002-0306.2025080194
Sijia SONG, Yi XUE, Yingying LIN, Rui DING, Caiyun WANG, Jinrui DU, Huiyuan GUO. Ultrafiltration Separation of α-Lactalbumin from Whey Protein Concentrate and the Effect of Heat Treatment on Functional Properties of the Retentate[J]. Science and Technology of Food Industry, 2026 , 47 (14) : 132 -143 . DOI: 10.13386/j.issn1002-0306.2025080194
Appendix
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Year 2026 volume 47 Issue 14
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Article Info
doi: 10.13386/j.issn1002-0306.2025080194
  • Receive Date：2025-08-18
  • Online Date：2026-10-22
  • Published：2026-07-15
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  • Received：2025-08-18
Affiliations
    1Key Laboratory of Functional Dairy, Department of Nutrition and Health, China Agricultural University, Beijing 100089, China
    2College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China
    3Inner Mongolia Yili Industrial Group Co., Ltd., Hohhot 010100, China
    4Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot 010100, China
    5National Center of Technology Innovation for Dairy, Hohhot 010110, China
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表12种不同金属材料的力学参数
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Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
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鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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