Features of mineralization of protein concentrates during the electrophysical treatment of whey

Болога, М. К.; Vrabie, E. G.; Степурина, Т. Г.

doi:10.3103/s1068375513060057

Cited by 6 publications

(4 citation statements)

References 3 publications

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“…The largest difference in mineral composition was observed for Ca 2+ and PO4 3− ions, the concentrations of which in acid whey permeate were approximately 3.5 and 2 times higher than those in sweet whey permeate. Whey is considered a nutritionally valuable product because almost all macro-and micro-elements transfer into whey or whey permeate after milk coagulation [21,22]. Salts in milk can be found in the form of inorganic compounds, or as a part of proteins, fats and nucleic acids [23].…”

Section: Whey Permeate Compositionmentioning

confidence: 99%

Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis

Majore

Ciproviča

2022

Foods

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Fermentation technology enables the better use of resources and the conversion of dairy waste into valuable food products. The aim of this study is to evaluate the conversion rate of glucose into fructose by immobilised glucose isomerase (GI) in sweet and acid whey permeates for glucose–galactose syrup production. The experiments demonstrated that the highest concentration of glucose and galacto-oligosaccharides (GOSs) in sweet and acid whey permeates was reached by GODO-YNL2 β-galactosidase, 32 ± 2% and 28 ± 1%, respectively. After glucose isomerisation, the highest fructose yield was 23 ± 0.3% and 13 ± 0.4% in sweet and acid whey permeates, where Ha-Lactase 5200 β-galactosidase was used for lactose hydrolysis in sweet and acid whey permeates. Finally, the results of this study highlight the potential for two-stage enzymatic hydrolysis to increase the sweetness of glucose–galactose syrup made from sweet and acid whey permeates.

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Section: Whey Permeate Compositionmentioning

confidence: 99%

Bioconversion of Lactose into Glucose–Galactose Syrup by Two-Stage Enzymatic Hydrolysis

Majore

Ciproviča

2022

Foods

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“…Экономичность предопределена значительным повышением эффективности технологических процессов как за счет уменьшения затрат труда, времени и материалов, так и улучшением качества и функциональных свойств конечных продуктов. Получение БМК зависит от режимов электрофизической обработки (особенно от плотности электрического тока) и затрат энергии на единицу объема, от вариации pH, окислительно-восстановительного потенциала, температуры [87,141].…”

Section: нанофильтрация (нф)unclassified

Whey: State of the Art. Part II. Processes and Treatment Methods

Paladii¹,

Vrabie²,

Sprincean³

et al. 2021

EOM

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The current state of the art on studying of whey is considered. The processes and methods of whey processing (thermal, chemical, physicochemical, biotechnological, and electrophysical) are presented. Thermal and isoelectric precipitation of proteins, using reagents and coagulants, as well as the main membrane processing methods (reverse osmosis, diafiltration, microfiltration, ultrafiltration, and nanofiltration) are described. Possibi-lities of effective separation of whey proteins by a combination of membrane and other methods are noted. Chromatographic methods for fractionation of whey proteins (chromatography with imitation of a moving bed, high-gradient chromatography with a magnetic trap, selective adsorption, displacement chromatography, membrane adsorption), which provide a high degree of separation, are described. Highly porous chromatographic materials providing a high flow rate, biotechnological processing methods – biosynthesis of lactulose, enzymatic hydrolysis of lactose and whey proteins, aerobic and anaerobic fermentation are considered. Electrophysical methods of processing whey (electrodialysis, electroactivation), which include electrodialysis and electro-activation, as well as electrochemical activation as a phenomenon and technology, as a new promising processing method that allows to create a waste-free cycle for obtaining valuable components and useful derivatives from whey without the use of reagents are analyzed. It is emphasized that, depending on the regimes used, protein-mineral concentrates with a predetermined protein or mineral composition are obtained with the simultaneous isomerization of lactose into lactulose. It is stated that the efficiency of methods for processing whey is ensured by a significant increase in the efficiency of technological processes, a decrease in labor costs, a reduction in the processing time and materials, and an improvement in the quality and functional properties of the final products.

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“…Based on literature sources, it is known that for 1 L of casein and acidic whey, there are 65 g of solids, of which 6.0-6.2 g are true proteins [4]. For serum processing, thickening, drying, and electro membrane (electrodialysis, electro activation) and bar membrane processes (ultrafiltration, nanofiltration, reverse osmosis) are used [5].…”

Section: Introductionmentioning

confidence: 99%