Chemical Pretreatment and Microfiltration for Making Delipidized Whey Protein Concentrate

Abstract

Chemical pretreatment, microfiltration (MF) and ultrafiltration (UF) were applied to produce delipidized whey protein concentrates (WPC). Processes including both chemical pretreatment and MF resulted in WPC with <0.5% lipids. Low-pH UF and isoelectric point (PI) precipitation were more effective for lipid removal than chemical pretreatment by thermocalcic aggregation. Protein permeation ratios in MF processes were improved by UF preconcentration of whey. Protein permeation and flux were different between the two MF membranes used. Isoelectric point precipitation increased S-Lg contents, but not u-La, in the resulting WPC (B). Minor proteins exhibited lower concentrations in WPC B and MF WPC products.

Eliminación de Grasas del Suero de Queso para Obtener Proteínas y Lactosa

“…Otro proceso de pre-tratamiento evaluado, fue la denominada precipitación termo-cálcica, que fue realizada según la metodología descrita en la literatura (Kim et al, 1989;Karleskind et al, 1995;Pereira et al, 2002). Esta metodología consiste en el ajuste del pH del suero a 7,3-7,5, y adición de 1,2 a 1,4 g de CaCl 2 por litro de suero, y posterior calentamiento de la solución a 50-55º C, durante un periodo de 8 a 10 minutos.…”

Emulsifying Properties of Lipid‐Reduced, and Calcium‐Reduced Whey Protein Concentrates

“…In all cases, except WPC MF 0.1 -stabilized and WPC E-stabilized emulsions, the log-time fit exhibited correlation coefficients ≥ 0.80. The low correlation coefficients for WPC MF 0.1 -stabilized and WPC E-stabilized emulsions, may have been due to lowest concentrations of residual whey phospholipids (Karleskind et al, 1995a), which could also function as emulsifiers. The CAS-stabilized emulsion was stable for the first 7 days and then creamed at an increased rate during the last 8 days of storage.…”

“…The differences in calcium, total lipid, and phospholipid compositions of the experimental WPC produced by membrane processing (Karleskind et al, 1995a) were expected to affect their function as an emulsifier. For example, residual whey lipids and phospholipids would likely enhance the emulsification properties of the WPC proteins and calcium ions would affect the charge on emulsion droplet interfaces.…”

Gelation of Calcium‐Reduced and Lipid‐Reduced Whey Protein Concentrates as Affected by Total and Ionic Mineral Concentrations

“…WPC were manufactured as described by Karleskind et al (1995a). Commercial Swiss cheese whey was adjusted to pH 6 with NaOH, HTST-pasteurized, stored overnight at 0-5ЊC, ultrafiltered, diafiltered (UF/DF), and spray-dried to produce control WPC.…”