Ion-exchange chromatographic analysis of soluble cations, anions and sugars in milk whey

Cataldi, Tommaso R. I.; Angelotti, Massimiliano; D'erchia, Leonarda; Altieri, Giuseppe; Renzo, Giovanni Carlo Di

doi:10.1007/s00217-002-0598-7

Cited by 17 publications

(12 citation statements)

References 1 publication

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“…Soft cheese wheys had a chloride content of 38.43 mM, by far the highest value of all the tested wheys (P = 0.0002). This was in accordance with the results of Cataldi et al (2003) and Saulnier et al (1996), who found values of 34.69 and 39.42 mM, respectively, for soft cheese wheys. The chloride values for all of the other wheys were close to 25 mM; Mozzarella cheese wheys and Swiss-type cheese wheys had slightly higher values (29 mM).…”

Section: Mineralssupporting

confidence: 93%

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Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

Gernigon

Piot

Beaucher

et al. 2009

Journal of Dairy Science

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To better understand the origins of the problems occurring during mozzarella cheese whey concentration, lactose crystallization, and spray-drying steps, a physicochemical characterization was achieved. For this purpose, mozzarella cheese wheys were sampled and their content in different compounds such as total nitrogen, noncasein nitrogen, nonprotein nitrogen, lactate, citrate, chloride, sulfate, phosphate anions, calcium, magnesium, potassium, sodium cations, and the sugars glucose and galactose were measured. In a second step, the results were compared with the corresponding content in cheddar cheese wheys, raclette cheese wheys, soft cheese wheys, and Swiss-type cheese wheys. At the end of this survey, it was shown that mozzarella cheese wheys were more concentrated in lactate and in minerals--especially phosphate, calcium, and magnesium--than the other cheese wheys and that they contained galactose. These constituents are known to be hygroscopic. Complementary surveys are now necessary to compare the hygroscopicity of galactose and lactate and discover whether the amounts of these compounds found in mozzarella cheese wheys are a factor in the problems encountered during the concentration, lactose crystallization, and spray-drying steps.

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Section: Mineralssupporting

confidence: 93%

“…The presence of citric Mozzarella cheese whey in the analyzed wheys is doubtless the reason for the higher amounts. The values for citrate were in accordance with those found for Cheddar cheese by Mullin and Emmons (1997) and for sweet and acid wheys by Cataldi et al (2003) and Saulnier et al (1996).…”

Section: Organic Acidssupporting

confidence: 89%

Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

Gernigon

Piot

Beaucher

et al. 2009

Journal of Dairy Science

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“…As seen from Fig. 1 [43,44]. Since, demineralization process decreased monovalent, divalent cation and anion levels in whey, pigment production values obtained from DM and DPDM are satisfactory compared to the literature [45].…”

Section: The Effect Of Whey Type As Fermentation Substrate On Pigmentmentioning

confidence: 52%

“…While DP and DPW have yielded very low red pigment production values, DM and DPDM produced higher values. Lower pigment synthesis values observed in DP and PDW samples might be originated from the inhibitory effect of high concentration of cations (Na + , NH 4 + , K + , Mg + 2 , and Ca + 2 ) and anions (Cl − , SO 4 − 2 , PO 4 − 3 , and citrate) present in whey medium [43,44]. Since, demineralization process decreased monovalent, divalent cation and anion levels in whey, pigment production values obtained from DM and DPDM are satisfactory compared to the literature [45].…”

Section: The Effect Of Whey Type As Fermentation Substrate On Pigmentmentioning

confidence: 94%

Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

Mehri

Perendeci

Göksungur

2021

Preprint

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Various biotechnological approaches have been employed to convert food waste into the value-added bioproducts through fermentation processes. Whey, a major waste generated by dairy industries, is considered an important environmental pollutant due to its massive production and high organic content. The purpose of this study is to produce red color pigment from whey by using Monascus purpureus. The submerged culture fermentation parameters have been optimized to produce the red Monascus pigment. Demineralized (DM), deproteinized (DP), and raw whey (W) powders were used as a substrate for pigment production by simultaneous hydrolysis and fermentation (SHF). The maximum red pigment production was obtained as 38.4 UA510nm at the optimized condition of SHF. Optimum conditions of SHF were 2 % (v/v) inoculation ratio, 75 g/l of lactose as C source, 25 g/l of MSG as N source, and fermentation medium pH of 7.0. The specific growth rate of Monascus purpureus on whey and the maximum pigment production yield values were 0.023 h-1 and 4.55 UAd-1, respectively. This study is the first in the literature to show that DM whey is a sustainable substrate in the fermentation process of the Monascus purpureus red pigment.

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“…Different liquids, organisms and materials have been analyzed by anion-exchange chromatography combined with suppressed conductivity detection for their organic acid content, including, e.g. fruit juice [31], milk whey [32] and tobacco [33]. An overview of the separation of carboxylic acids by ion-exchange chromatography is given by Hajos and Nagy [34].…”

Section: Introductionmentioning

confidence: 99%

High-performance anion-exchange chromatography using on-line electrolytic eluent generation for the determination of more than 25 intermediates from energy metabolism of mammalian cells in culture

Ritter

Genzel

Reichl

2006

Journal of Chromatography B

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Ion-exchange chromatographic analysis of soluble cations, anions and sugars in milk whey

Cited by 17 publications

References 1 publication

Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

Physicochemical characterization of Mozzarella cheese wheys and stretchwaters in comparison with several other sweet wheys

Utilization of Whey for Red Pigment Production by Monascus Purpureus in Submerged Fermentation

High-performance anion-exchange chromatography using on-line electrolytic eluent generation for the determination of more than 25 intermediates from energy metabolism of mammalian cells in culture

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