Recovery of Whey Proteins with Sodium Hexametaphosphate

Hidalgo, J.; Kruseman, J.; Bohren, H.U.

doi:10.3168/jds.s0022-0302(73)85294-4

Cited by 30 publications

(7 citation statements)

References 12 publications

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“…It is well known that polyphosphates are effective complexing agents in protein isolation. Polyphosphates improve not only yields but also functional properties of proteins (Perlmann and Hermann, 1938;Briggs, 1940;Gordon, 1945;Mckee and Tucker, 1966;Spinelli and Koury, 1970;Hidalgo et al, 1973;Finley et al, 1973). In addition, Chang (1985) recently reported that polyphosphate-treated soybean 'protein has good potential for the preparation of more ,sensorialy acceptable products.…”

Section: Introductionmentioning

confidence: 99%

“…Phytates may be removed from soybean and peanut proteins by ion exchange. In addition, Hidalgo et al (1973) reported that an anion-exchange resin was effective in removing the hexametaphosphate from SHMP-recovered milk-whey protein with only a minor protein loss. Preliminary tests in our laboratory showed that a commercially available anion-exchange resin (Dowex MSA-2) can remove phytates from a rapeseedprotein extract with no loss of protein.…”

Section: Introductionmentioning

confidence: 99%

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Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange

Tzeng

Diósady

Rubin

1988

Journal of Food Science

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A novel processing scheme for the production of rapeseed protein isolate was developed which includes extraction using aqueous sodium hexametaphosphate solution followed by activated-carbon treatment, ultrafiltration, diafiltration, and purification by ion-exchange. Aqueous sodium hexametaphosphate is an effective extraction agent for rapeseed proteins. The activated-carbon treatment removes glucosinolate hydrolysis products and color compounds. The membrane treatments reduce the concentration of soluble low-molecular-weight components to low levels. An anion exchange resin was used in the last step to remove phytate and residual hexametaphosphate. The process resulted in a protein isolate containing about 90% protein. Sixty-three per cent of the nitrogen in the meal was recovered as an isolate free of glucosinolates, low in phytates and fiber, light in color, and bland in taste.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange

Tzeng

Diósady

Rubin

1988

Journal of Food Science

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“…We have investigated the use of the nontoxic protein coagulants sodium polyphosphate, sodium lignosulfonate, lignin, and ferric chloride for effectiveness of protein removal from blood. These chemicals have been used by others for removal of protein from the wastewaters of cheese processors (Jones et al, 1972;Block and Bolling, 1955;Cerbulis, 1978;Hartman and Swanson, 1966;Riehert, 1973;Hidalgo et al, 1973), slaughter houses (Herstad and Hvidsten, 1973;Sanders, 1948;Hopwood and Rosen, 1972), and fish processors (Claggett and Wong, 1969;Spinelli and Koury, 1970). Our results demonstrate that chemical removal of blood protein, as a primary step in blood treatment, is feasible since several of the above discussed criteria are satisfied by such a process.…”

mentioning

confidence: 99%

Industrial whole animal blood. Characterization studies and quantitative protein removal by chemical coagulation

Vandegrift¹,

Ratermann²

1979

J. Agric. Food Chem.

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“…Dybing et al (1982) also reported that the inability to reduce pH of the milk to the levels used in some of the procedures for recovering whey proteins from whey with polyelectrolytes, i.e. pH 3.0 (Hidalgo et al 1973) and 3.2 (Hill and Zadow 1974;Zadow and Hill 1975) might explain the lack of significant whey protein recovery. Whey proteins recovery using TSPP in milk requires a pH of 3.0 to 3.2, which would be undesirable, because casein becomes increasingly soluble as the pH goes below its isoelectric point, i.e.…”

Section: Addition Of Tsppmentioning

confidence: 99%

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

2011

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Recovery of whey proteins with improved water holding capacity, reduction of losses of curd fines as well as improvement of ability of curd to retain moisture appear some crucial approaches to result in a product with comparatively higher yield. In the present study, endeavours were made to improve the yield of direct acidified cottage cheese through the addition of κ-carrageenan in milk before heat treatment and tetrasodium pyrophosphate (TSPP) immediately before renneting. κ-carrageenan was added at the levels of 0.005, 0.015 and 0.025% and their effect on the total protein and whey proteins contents, moisture retention and the resultant curd yield as well as the quality of cottage cheese was studied. The study showed that addition of κ-carrageenan at 0.015% level followed by heat treatment at 90°C for 5 min significantly (P<0.01) increased the curd yield to 13.8% against 12.2% for the control. It was also observed that addition of κ-carrageenan at the level of 0.015% significantly (P<0.01) increased the whey proteins and total protein contents to 14.8 and 88.5% against 73.4% and 1.2%, respectively with improved (P<0.01) moisture retention of 75.4% as compared to 74.4% for the control. However, the study showed that addition of tetrasodium pyrophosphate (TSPP) at the levels of 0.02 to 0.08% neither had any effect on the recovery of whey proteins and moisture retention as well as the consequent curd yield nor the sensory quality of cottage cheese.

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Recovery of Whey Proteins with Sodium Hexametaphosphate

Cited by 30 publications

References 12 publications

Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange

Preparation of Rapeseed Protein Isolate by Sodium Hexametaphosphate Extraction, Ultrafiltration, Diafiltration, and Ion‐Exchange

Industrial whole animal blood. Characterization studies and quantitative protein removal by chemical coagulation

Effect of κ-carrageenan and tetrasodium pyrophosphate on the yield of direct acidified cottage cheese

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