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Preparation of -Lactalbumin from Cow's or Goat's Milk: A Method Improving the Yield

National Institute for Research in Dairying, Shinfield, Reading, England

ABSTRACT

The discoveries of the essential role of -lactalbumin in the biosynthesis of lactose, and of the high degree of homology between the amino acid sequence of this protein and of egg-white lysozyme, discoveries recently reviewed by Ebner and Brodbeck (3), have stimulated interest in -lactalbumin and increased demand for the substantial quantities of purified material required for intensified study. The existing isolation procedures (1, 6, 8) give, at best, yields of once-recrystallized protein of the order of 0.4 g/liter of bovine whey, i.e. rather low recoveries from a starting material containing more than twice that amount. A somewhat better yield may be obtained by the method of Bleumink (2), but his procedure involves the vacuum distillation of large volumes of acetone added during preparation.

This note describes a method by which the yield of bovine -lactalbumin can be raised to 0.6–0.7 g/liter of whey. It is also applicable to goat's milk, yielding np to 0.9 g/liter from a whey richer in -lactalbumin than that of cow's milk.