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Fields & Applications Sample Preparation, Spectroscopy, Sensors, Data Analysis, Food, Beverage & Agriculture

Characterization of Whey Protein Isolate (WPI) using multi-detector size-exclusion chromatography

Characterization of Whey Protein Isolate (WPI) Using Multi-detector Size-exclusion Chromatography

Whey is a by-product of the cheese-making process, and whey protein isolate (WPI) is a dietary supplement and food ingredient created by separating components from milk. It contains a high percentage of pure protein and can be pure enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free.

In this application note, a sample of WPI was characterized using the Viscotek TDAmax. The four main components in this mixture were separated and individually characterized.

Whey protein isolate (WPI) is of high nutritional value, and has become an important source of functional ingredients in various health-promoting foods. It is widely used in infant formula to provide a natural source of amino acids for optimal growth and development, and is also often used as an emulsifier and stabilizer in the food industry. WPI is also popular among athletes because of its ability to be digested very rapidly and help return the post-workout body back from a catabolic state to an anabolic state. It has been reported that WPI may possess anti-inflammatory or anti-cancer properties.

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