کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
2441556 | 1108145 | 2006 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Use of Chitosan for Selective Removal of β-Lactoglobulin from Whey
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم دامی و جانورشناسی
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چکیده انگلیسی
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.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Dairy Science - Volume 89, Issue 5, May 2006, Pages 1384-1389
Journal: Journal of Dairy Science - Volume 89, Issue 5, May 2006, Pages 1384-1389
نویسندگان
E. Casal, A. Montilla, F.J. Moreno, A. Olano, N. Corzo,