Study of ultrafiltration of defatted whey protein concentrates (WPC) withdrawn from an industrial plant
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Enrichment and Purification of Casein Glycomacropeptide from Whey Protein Isolate Using Supercritical Carbon Dioxide Processing and Membrane Ultrafiltration
Whey protein concentrates (WPC) and isolates (WPI), comprised mainly of β-lactoglobulin (β-LG), α-lactalbumin (α-LA) and casein glycomacropeptide (GMP), are added to foods to boost nutritional and functional properties. Supercritical carbon dioxide (SCO₂) has been shown to effectively fractionate WPC and WPI to obtain enriched fractions of α-LA and β-LG, thus creating new whey ingredients that ...
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The processing of cheese whey pre-concentrated by reverse osmosis is carried out through ultrafiltration in diafiltration mode to produce whey protein concentrates with lower lactose content to be incorporated in beverages. The initial cheese whey protein and lactose contents are 2.13g/100g and 13.22g/100g, respectively.The commercial membranes, GR95PP, supplied by Alfa Laval, Denmark, we...
متن کاملPeptide Analysis and the Bioactivity of Whey Protein Hydrolysates from Cheese Whey with Several Enzymes
The aim of this study was identifying a suitable food grade enzymes to hydrolyze whey protein concentrates (WPCs), to give the highest bioactivity. WPCs from ultrafiltration retentate were adjusted to 35% protein (WPC-35) and hydrolyzed by enzymes, alcalase, α-chymotrypsin, pepsin, protease M, protease S, and trypsin at different hydrolysis times (0, 0.5, 1, 2, 3, 4, and 5 h). These 36 types of...
متن کاملDenaturation and Viscosity of Whey Proteins Solutions as Affected by Frozen Storage
Concentrated solutions of whey proteins (WPC) were prepared from sweet whey by ultrafiltration technique, and stored at – 18°C up to three months. Denaturation degree and viscosity of WPC solutions were assessed. Denaturation degree of whey protein solutions increased significantly (P<0.05) as affected by duration of frozen storage and protein content. The highest degree of denaturation was fou...
متن کاملDensity, Viscosity and Surface Tension of Whey Protein Concentrate Solutions
We have determined the density, rheological behavior and surface tension of whey protein concentrate (WPC) solutions. Densities (r) were measured at concentrations of 0.05–0.40 w/w at temperatures of 20–35C. The results were expressed as a function of temperature and mass fraction (w). This function fit the data with deviations of less than 0.4%. Apparent viscosities (ha) for WPC solutions with...
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تاریخ انتشار 2016