Use of chitosan for selective removal of β-lactoglobulin from whey
2006
Casal, Enriqueta | Montilla, Antonia | Moreno, F. Javier | Olano, Agustín | Corzo, Nieves | Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
A method is described for selective removal of undenatured β-lactoglobulin from cheese whey based on interactions between whey proteins and chitosan. Whey was previously clarified at pH 4.5 with addition of chitosan (25 mg/100 mL), and selective removal of β-lactoglobulin was studied in the pH interval 4.6 to 6.5. Addition of chitosan caused selective precipitation of β-lactoglobulin that increased with pH. The content of β-lactoglobulin in whey decreased as the amount of chitosan added was increased. At pH 6.2, addition of 1.9 to 3.0 mg/mL of chitosan led to complete removal of β-lactoglobulin, whereas at least 80% of the rest of whey proteins remained in solution. The production of cheese whey without β-lactoglobulin could help to expand the applications of dairy by-products in food processing, and to isolate hypoallergenic whey protein concentrates.
Показать больше [+] Меньше [-]This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT), Project number AGL2004-07227-C02-02.
Показать больше [+] Меньше [-]Peer Reviewed
Показать больше [+] Меньше [-]Ключевые слова АГРОВОК
Библиографическая информация
Эту запись предоставил Instituto de Fermentaciones Industriales