HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Similar articles in PubMed Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via HighWire Citing Articles via Google Scholar Google Scholar Articles by Casal, E. Articles by Corzo, N. Search for Related Content PubMed PubMed Citation Articles by Casal, E. Articles by Corzo, N.

Use of Chitosan for Selective Removal of ß-Lactoglobulin from Whey

Instituto de Fermentaciones Industriales (C.S.I.C.), C/ Juan de la Cierva 3, 28006 Madrid, Spain

¹ Corresponding author: j.moreno{at}ifi.csic.es

A method is described for selective removal of undenatured ß-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 ß-lactoglobulin was studied in the pH interval 4.6 to 6.5. Addition of chitosan caused selective precipitation of ß-lactoglobulin that increased with pH. The content of ß-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 ß-lactoglobulin, whereas at least 80% of the rest of whey proteins remained in solution. The production of cheese whey without ß-lactoglobulin could help to expand the applications of dairy by-products in food processing, and to isolate hypoallergenic whey protein concentrates.

Key Words: chitosan • ß-lactoglobulin • cheese whey fractionation

This article has been cited by other articles:

				S. Goodall, A. S. Grandison, P. J. Jauregi, and J. Price Selective Separation of the Major Whey Proteins Using Ion Exchange Membranes J Dairy Sci, January 1, 2008; 91(1): 1 - 10. [Abstract] [Full Text] [PDF]