Use of chitosan for selective removal of β-lactoglobulin from whey

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 inter...

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Detalles Bibliográficos
Autores: Casal, Enriqueta, Montilla, Antonia, Moreno, F. Javier, Olano, Agustín, Corzo, Nieves
Tipo de recurso: artículo
Estado:Versión enviada para evaluación y publicación
Fecha de publicación:2006
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/155032
Acceso en línea:http://hdl.handle.net/10261/155032
Access Level:acceso abierto
Palabra clave:Cheese whey fractionation
β-lactoglobulin
Chitosan
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spelling Use of chitosan for selective removal of β-lactoglobulin from wheyCasal, EnriquetaMontilla, AntoniaMoreno, F. JavierOlano, AgustínCorzo, NievesCheese whey fractionationβ-lactoglobulinChitosanA 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.This work was supported by the Comisión Interministerial de Ciencia y Tecnología (CICYT), Project number AGL2004-07227-C02-02.Peer ReviewedElsevierComisión Interministerial de Ciencia y Tecnología, CICYT (España)Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2017201720062017info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Preprintinfo:eu-repo/semantics/submittedVersionhttp://hdl.handle.net/10261/155032reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttps://doi.org/10.3168/jds.S0022-0302(06)72206-8Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1550322026-05-22T06:33:51Z
dc.title.none.fl_str_mv Use of chitosan for selective removal of β-lactoglobulin from whey
title Use of chitosan for selective removal of β-lactoglobulin from whey
spellingShingle Use of chitosan for selective removal of β-lactoglobulin from whey
Casal, Enriqueta
Cheese whey fractionation
β-lactoglobulin
Chitosan
title_short Use of chitosan for selective removal of β-lactoglobulin from whey
title_full Use of chitosan for selective removal of β-lactoglobulin from whey
title_fullStr Use of chitosan for selective removal of β-lactoglobulin from whey
title_full_unstemmed Use of chitosan for selective removal of β-lactoglobulin from whey
title_sort Use of chitosan for selective removal of β-lactoglobulin from whey
dc.creator.none.fl_str_mv Casal, Enriqueta
Montilla, Antonia
Moreno, F. Javier
Olano, Agustín
Corzo, Nieves
author Casal, Enriqueta
author_facet Casal, Enriqueta
Montilla, Antonia
Moreno, F. Javier
Olano, Agustín
Corzo, Nieves
author_role author
author2 Montilla, Antonia
Moreno, F. Javier
Olano, Agustín
Corzo, Nieves
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Comisión Interministerial de Ciencia y Tecnología, CICYT (España)
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Cheese whey fractionation
β-lactoglobulin
Chitosan
topic Cheese whey fractionation
β-lactoglobulin
Chitosan
description 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.
publishDate 2006
dc.date.none.fl_str_mv 2006
2017
2017
2017
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Preprint
info:eu-repo/semantics/submittedVersion
format article
status_str submittedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/155032
url http://hdl.handle.net/10261/155032
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv https://doi.org/10.3168/jds.S0022-0302(06)72206-8
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,811543

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