HPLC profile and dynamic surface properties of the proteose–peptone fraction from bovine milk and from whey protein concentrate

Extraction of proteose–peptones (PPs) was carried out from fresh milk, from milk after prolonged incubation (12 days at 37 °C) and from two different whey protein concentrates (WPCs). The high performance liquid chromatography profiles of these extracts were compared. PPs eluted as three chromatographic peaks, which increased during milk incubation. The PP extracts from WPCs showed a number of peaks that are attributable to small peptides belonging to the proteose–peptone fraction and probably derive from proteolysis during storage of WPC. The dynamic properties at the air–water interface of the PP extracts were investigated by the drop-volume method. The PPs extracted from fresh milk showed the lowest values and a more rapid reduction in surface tension. PPs from WPCs were found to be effective as surfactants, even though a less marked reduction in surface tension compared with PPs from milk samples was shown.