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Título: | Use of chitosan for selective removal of β-lactoglobulin from whey |
Autor: | Casal, Enriqueta; Montilla, Antonia CSIC ORCID ; Moreno, F. Javier CSIC ORCID ; Olano, Agustín CSIC ; Corzo, Nieves CSIC ORCID | Palabras clave: | Cheese whey fractionation β-lactoglobulin Chitosan |
Fecha de publicación: | 2006 | Editor: | Elsevier | Citación: | Journal of Dairy Science 89(5): 1384-1389 (2006) | Resumen: | 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. | Versión del editor: | https://doi.org/10.3168/jds.S0022-0302(06)72206-8 | URI: | http://hdl.handle.net/10261/155032 | DOI: | 10.3168/jds.S0022-0302(06)72206-8 | Identificadores: | doi: 10.3168/jds.S0022-0302(06)72206-8 issn: 0022-0302 e-issn: 1525-3198 |
Aparece en las colecciones: | (IFI) Artículos |
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ChitosanSelective.pdf | 625,47 kB | Adobe PDF | Visualizar/Abrir |
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