Protein Products Isolated From Whey

The results of studies on the isolation of proteins from whey are presented. The initial and modified natural polyelectrolyte chitosan was used to isolate whey proteins. For different ratios of components in the milk base, the zones of the most effective complexation have been identified and the main factors influencing the intensity of the separation process and the properties of the protein-chitosan complex have been established. It was found that pH = 4.5-4.6 is the optimal value for the isolation of whey components using chitosan. The largest mass of protein precipitate is observed when using chitosan modified with glycine, prepared in water pretreated with ultrasound for 5 seconds.