Optimization of protein precipitation in acid whey obtained from small ruminant's milk

• Type: Article in International Scientific Journal
• Date: 1996

Authors

Pintado, ME (Author) Other; F. Xavier Malcata (Author) Other

Journal

Title: Journal of Food Process Engineering

Vol. 19

Pages: 457-467

ISSN: 0145-8876

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 3 Citations

Other information

Authenticus ID: P-001-DF5

DOI: 10.1111/j.1745-4530.1996.tb00405.x

Abstract (EN): Attempts to maximize the precipitation yield of the major proteins via thermal processing of whey obtained from milks of Portuguese native breeds of ewes and goats was done using heating time, heating temperature, and stirring rare as independently manipulated variables. The experiments were planned according to a full factorial design with eight corner points, six axial points, and three replicated center points. Assessment of the fractions of beta-lactoglobulin and alpha-lactalbumin removed by precipitation was done by gel filtration chromatography. The loci of the values of each manipulated variable (when the remaining two are fixed) which lead to critical points were obtained for both proteins, and the nature of such points was found. Comparative evaluation of the various loci has indicated that maxima for the precipitation of alpha-lactalbumin and beta-lactoglobulin from both whey sources exist. However, a maximum value for the selectivity of precipitation of beta-lactoglobulin relative to that of alpha-lactalbumin (within physically realizable conditions and without extrapolation from the experimental range covered) exists only for goat's whey (at a temperature of ca. 92C, heating time of ca. 46 min, and stirring rate of ca. 79 r.p.m.).

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 11