Use of Chitosan for Selective Removal of β-Lactoglobulin from Whey

Effect of pH on the precipitation of proteins from clarified whey by addition of chitosan (1.05 mg/mL); CMP = caseinomacropeptide. Vertical bars represent standard deviation values (n = 4). Whey proteins were analyzed by reverse-phase HPLC following the method described in Materials and Methods.

Reverse-phase HPLC chromatograms of A) untreated, and B) treated whey with chitosans (1.9 mg/mL) at pH 6.2.

Effect of the amount of chitosan added to whey on the precipitation of proteins at pH 6.2; CMP = caseinomacropeptide. Vertical bars represent standard deviation values (n = 4). Whey proteins were analyzed by reverse-phase HPLC following the method described in Materials and Methods.