Determination of the beta‐Lactoglobulin, alpha‐Lactqdbumin and Bovine Serum Albumin of Whey Protein Concentrates and Their Relationship To Protein Functionality

ABSTRACT The β‐lactoglobulin, α‐lactalbumin and bovine serum albumin of eight whey protein concentrates (WPC) were determined by reversed‐phase HPLC and by sodium dodecyl sulfate polyacrylamide gel‐electrophoresis (SDS‐PAGE). The total protein as determined by HPLC was in good agreement with the soluble protein of the WPC. Total protein determined by SDS‐PAGE agreed with the total protein of the WPC. The β‐lactoglobulin determined by HPLC was significantly correlated with emulsion capacity, protein solubility, whipped topping overrun, gel strength, and free sulfhydryl of the WPC.