Use of chitosan for selective removal of beta-lactoglobulin from whey.
A method is described for selective removal of undenatured beta-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 beta-lactoglobulin was studied in the pH interval 4.6 to 6.5. Addition of chitosan caused selective precipitation of beta-lactoglobulin that increased with pH. The content of beta-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 beta-lactoglobulin, whereas at least 80% of the rest of whey proteins remained in solution. The production of cheese whey without beta-lactoglobulin could help to expand the applications of dairy by-products in food processing, and to isolate hypoallergenic whey protein concentrates.
Casal
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E
Instituto de Fermentaciones Industriales (C.S.I.C.), C/ Juan de la Cierva 3, 28006 Madrid, Spain.
Montilla
A
A
Moreno
F J
FJ
Olano
A
A
Corzo
N
N
D002611:Cheese / Q000032:analysis*; D005591:Chemical Fractionation; D048271:Chitosan; D002851:Chromatography, High Pressure Liquid; D004591:Electrophoresis, Polyacrylamide Gel; D006863:Hydrogen-Ion Concentration; D007782:Lactoglobulins / Q000302:isolation & purification*; D008894:Milk Proteins / Q000737:chemistry*; D000067816:Whey Proteins
D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D048271:Chitosan