01561nam a2200193 a 4500001001400000003000700014005001700021008004100038020002200079040000800101100003100109245011200140260003400252300006300286502009000349504002900439520087900468650002001347vtls000057155KUKTEM20251114204417.0111212t2010    my dao f m    000 0 eng d  aTHE0004145(Local)  aUMP0 aZianor Azrina Zianon Abdin10aWhey protein fractionation based on q-sepharose anion exchange chromatography /cZianor Azrina Zianon Abdin  aKuantan, Pahang :bUMP,c2010  axi, 50 p. :bill. (some col.) ;c30 cm. +e1 computer disc  aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010  aBibliography: p. [40]-41  aWhey proteinsarewell known for their nutritional value and had versatile functional properties.The mains proteins present in whey are α-lactalbumin, βlactoglobulin, immunoglobulin andbovin eserum albumin. In this study, whey protein component is separate into several fractions using Q-Sepharose anion exchange chromatography column. The chromatographic process was run at different pH range from pH5 to pH8. The best separation was achieved at pH6 in which the major protein component can be separated into their individual protein fraction especially contains αlactalbumin and β-lactoglobulin. The yield of α-lactalbumin and β-lactoglobulin recovered from 2 ml whey at pH 6 was 46% and 98.4% respectively. Fractionation of single and pure protein component from whey can add the value of the wheybased product and these proteins can be used for specific application. 0aUltrafiltration