title: Use of chitosan for selective removal of beta-lactoglobulin from whey.
abstract: 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.
authors.affiliation: Instituto de Fermentaciones Industriales (C.S.I.C.), C/ Juan de la Cierva 3, 28006 Madrid, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Casal
authors.forename: A
authors.initials: A
authors.lastname: Montilla
authors.forename: F J
authors.initials: FJ
authors.lastname: Moreno
authors.forename: A
authors.initials: A
authors.lastname: Olano
authors.forename: N
authors.initials: N
authors.lastname: Corzo
mesh_terms: 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
chemical_list: D007782:Lactoglobulins; D008894:Milk Proteins; D000067816:Whey Proteins; D048271:Chitosan