Selective Precipitation of Whey Proteins with Carboxymethylcellulose

Hidalgo, J.; Hansen, P.M.T.

doi:10.3168/jds.s0022-0302(71)86019-8

Cited by 53 publications

(16 citation statements)

References 9 publications

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“…The CMC has a pKa of about 4.0. This polysaccharide can be used to solubilize whey proteins at an acidic pH (Hidalgo and Hansen 1969) or to recover them by acidification through the formation of insoluble complexes (Hidalgo and Hansen 1971). These complexes have good emulsifying properties (Mann and Malik 1996).…”

Section: T He Use Of Emulsions Is Wide Spread In the Food Andmentioning

confidence: 99%

Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Girard¹,

Turgeon²,

Paquin³

2002

Journal of Food Science

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Proteins/polysaccharides complexes could improve emulsifying properties of proteins by thickening the layer at the interface of the oil droplets. Emulsifying properties of whey protein-carboxymethylcellulose complexes (WPI/CMC) were compared with those of a whey protein isolate (WPI). Ingredients were incorporated into oilin-water emulsions with various protein and oil contents. Visual observations, protein load, protein distribution and rheological measurements were used to evaluate emulsion stability. Protein load up to 26.1 and 48.9 mg protein/g oil were obtained for WPI and WPI/CMC emulsions, respectively. The higher protein load of WPI/CMC emulsions and visual observations indicated that WPI/CMC complexes had greater emulsifying properties against coalescence than whey proteins. However, complexes enhanced flocculation of oil droplets.

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Section: T He Use Of Emulsions Is Wide Spread In the Food Andmentioning

confidence: 99%

Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Girard¹,

Turgeon²,

Paquin³

2002

Journal of Food Science

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“…1. Selective precipitation to recover specified proteins from whey by forming CMC-protein complexes at various pHs (Hidalgo and Hansen, 1971).…”

Section: Salt Formationmentioning

confidence: 99%

Cellulose derivatives containing carboxylic acid groups

Allen

Cuculo

1973

J. Polym. Sci. Macromol. Rev.

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“…Embora a técnica de fracionamento seletivo das proteínas do soro tenha sido explorada em laborató-rio (Hidalgo & Hansen, 1971), não foi realizado nenhum estudo para otimização do processo e sua viabilização em escala piloto, pelo processo de coacervação. O desenvolvimento desta tecnologia em maior escala pode servir como oportunidade de negócio para o setor lactinicista, podendo contribuir com a diversificação de produtos e agregação de valor ao resíduo da produção de queijo.…”

Section: Introductionunclassified

Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo

Capitani

Pacheco

Gumerato

et al. 2005

Pesq. agropec. bras.

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Resumo -O objetivo deste trabalho foi recuperar e fracionar as proteínas do soro de leite por meio da técnica de coacervação, utilizando o polissacarídeo carboximetilcelulose sódica (CMC). O soro de leite foi obtido da fabricação industrial do queijo tipo frescal. Foram estudados concentrações do polímero (0,1% a 0,9% CMC p/v) e valores de pH, a fim de se obter uma precipitação seletiva das proteínas do soro de leite, sendo as condições otimizadas para produção em piloto. Mediante ajuste gradual, foi possível obter, no pH 3, uma precipitação das proteínas totais (PT/CMC); no pH 4, da β-lactoglobulina (β-Lg/CMC) e, no pH 3,2, a maior proporção de α-lactoalbumina (α-La/CMC). Os coacervados foram separados, por aplicação de força centrífuga, e caracterizados em relação à composição centesimal e perfil eletroforético. O maior rendimento foi verificado no fracionamento da β-lactoglobulina, com 86% de recuperação dessa classe de proteínas do soro desnatado. O coacervado β-lactoglobulina-CMC (β-Lg/CMC) apresenta maior conteúdo protéico, provavelmente em conseqüência da proporção estabelecida entre os hidrocolóides coacervados. O coacervado composto pela α-La/CMC apresentou menor conteúdo protéico e porcentagem de recuperação dessas proteínas presentes no soro.Termos para indexação: carboximetilcelulose, β-lactoglobulina, α-lactoglobulina, hidrocolóides coacervados. Milk whey protein recuperation by coacervation with polysaccharideAbstract -This work aimed to recover and fractionate milk whey proteins through the coacervation technique, using sodium carboxymethyl cellulose (CMC) polysaccharide. Milk whey was obtained from the manufactured cheese type "frescal". Polymer concentration (0.1-0.9% CMC w/v) and pH values were studied in order to obtain a selective precipitation of whey proteins; conditions were optimized to pilot scale production. After pH gradual adjustment the precipitation of total proteins (PT/CMC) was achieved for pH 3; for pH 4 β-lactoglobulin (β-Lg/CMC) precipitation and for pH 3.2 the greatest proportion of α-lactoalbumin (α-La/CMC) precipitation. Coacervates were separated by centrifuge force, and characterized in relation to their composition and electrophoretic profile. The highest yield was obtained from fractionation of β-Lg/CMC with precipitation of 86% of this whey protein type. Highest protein content was showed by β-Lg/CMC, probably due to the proportion among hydrocolloids. The α-La/CMC showed minor protein content and yield recuperation of this whey protein fraction.

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Selective Precipitation of Whey Proteins with Carboxymethylcellulose

Cited by 53 publications

References 9 publications

Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Emulsifying Properties of Whey Protein‐Carboxymethylcellulose Complexes

Cellulose derivatives containing carboxylic acid groups

Recuperação de proteínas do soro de leite por meio de coacervação com polissacarídeo

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