2022
DOI: 10.1111/jfpp.16297
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Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread

Abstract: In this work, a simple method to exploit protein and lipids from cheese‐whey by means of coacervation was studied. Initially, alginate and carboxymethylcellulose were tested, and the effect of pH and polymer concentration on protein solubility was determined to find the more adequate phase separation conditions. Protein and fat coacervation were carried out by the addition of carboxymethylcellulose to raw cheese‐whey, acidification to pH 3, and 6 hr incubation. This method showed 100% and 60% of fat and protei… Show more

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Cited by 2 publications
(4 citation statements)
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“…1,2 The complex coacervation technology has applications on several industries like food, textile and pharmaceutical industries. [3][4][5] One of its main features is in the purification of proteins given that it is a relatively low-cost technique. [6][7][8] Whey proteins are found in cheese whey, which is a byproduct of the dairy industry.…”
Section: Introductionmentioning
confidence: 99%
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“…1,2 The complex coacervation technology has applications on several industries like food, textile and pharmaceutical industries. [3][4][5] One of its main features is in the purification of proteins given that it is a relatively low-cost technique. [6][7][8] Whey proteins are found in cheese whey, which is a byproduct of the dairy industry.…”
Section: Introductionmentioning
confidence: 99%
“…Currently, cheese whey serves as a cost-effective protein source with numerous applications in the food industry. 4,9,10 a-Lactalbumin (a-lac) and b-lactoglobulin (b-lg) are the two main components of whey proteins. Whey proteins interact with ionizable polysaccharides and oligosaccharides, resulting in the formation of soluble or insoluble complexes.…”
Section: Introductionmentioning
confidence: 99%
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