Foaming properties of sweet whey solutions as modified by thermal treatment

Tosi, Enzo A.; Canna, L.; Lucero, H.; Ré, Edmundo D.

doi:10.1016/j.foodchem.2005.11.001

Cited by 24 publications

(17 citation statements)

References 32 publications

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“…Aside from the protein denaturation during the heating process, unknown reactions occurred simultaneously in the protein solution leading to the large and irregular recovery, sometimes over 100%. Differing from the work of Tosi et al ., [18] heat denaturation was found to decrease enrichment with large liquid holdup in the foam layer. enrichment and recovery values for the thermal treated WPI solutions at various pH (0.075 mg/ml, 0.85 cm/s, 65 • C for 10 min, n = 3).…”

mentioning

confidence: 93%

“…In comparison, mild thermal treatment induces partial unfolding and denaturation of proteins. [18,33] At a certain degree of denaturation, proteins dissociate into dimers, polymers, and copolymers increasing foam stability. [3] In the temperature range of 68-75…”

Section: Introductionmentioning

confidence: 99%

“…[3,18] The partially denatured and polymerized proteins diffuse and reorient quickly at the interface and form rigid and elastic interfacial films. Careful adjustment of solution pH, temperature, and extent of thermal treatment should produce a desired degree of polymerization and stabilize the interfacial film.…”

Section: Introductionmentioning

confidence: 99%

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Foam fractionation of α‐lactalbumin and β‐lactoglobulin from a whey solution

Shea

Crofcheck

Payne

et al. 2009

Asia-Pacific J Chem Eng

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Whey, a byproduct of cheese production, is often considered a waste stream. Separation and purification of whey proteins is a difficult and expensive task. Occasionally, it is transported out of the dairy plant for a per volume charge. One possible method to reduce the waste volume and disposal cost is to concentrate whey by foam fractionation and potentially produce a valuable coproduct, a concentrated whey protein solution. Foam fractionation is an adsorptive bubble separation method based on the hydrophobic/hydrophilic properties of proteins. In this study, foam fractionation was evaluated for the concentration of whey proteins, specifically α-lactalbumin and β-lactoglobulin, from a dilute whey protein solution. The effects of initial whey protein concentration (0.075 and 0.15 mg/ml), pH (3.8-5.5), superficial gas velocity (0.85 and 0.95 cm/s) and temperature (4 and 65• C) on protein enrichment and recovery were examined. Higher enrichment was achieved with the lower initial protein concentration (0.075 mg/ml), and at pH values that were near the isoelectric points (pI) of α-lactalbumin and β-lactoglobulin (pH 3.8, 4.2, 4.5, and 5.2). Higher superficial gas velocity enhanced the amount of proteins recovered with a decrease in the enrichment. Cold temperature treatment and partial heat denaturation of whey proteins reduced enrichment and increased protein recovery simultaneously.  2009

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confidence: 93%

Section: Introductionmentioning

confidence: 99%

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Foam fractionation of α‐lactalbumin and β‐lactoglobulin from a whey solution

Shea

Crofcheck

Payne

et al. 2009

Asia-Pacific J Chem Eng

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“…Devido ao elevado teor de água, ao redor de 93% e reduzido teor de proteína de 0,6 a 0,9%, o uso de soro in natura em produtos alimentícios convencionais tem sido bastante limitado, principalmente pelo custo de secagem (BORGES et al, 2001). As proteínas do soro de leite, além de suas excelentes propriedades nutritivas e fisiológicas, apresentam propriedades fisico-químicas e funcionais muito apreciadas como ingredientes alimentícios (CHATTERTON et al, 2006;VEITH;REYNOLDS, 2004), também utilizadas em diferentes aplicações em tecnologia de alimentos (PÉREZ; WARGON;PILOSOF, 2006;ROMAN;SGARBIERI, 2007;TOSI et al, 2007).…”

Section: Introductionunclassified

Qualidade tecnológica e sensorial de bolos elaborados com soro de leite

Zavareze¹,

Moraes

Salas-Mellado

2010

Ciênc. Tecnol. Aliment.

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“…The NF is very useful for separation/concentration of valuable components of sweet whey. The whey-protein concentrates are used for yoghurt and ice cream production because of their good gel-and foam-making property (Balint and Okos 1995;Rektor and Vatai 2004;Tosi et al 2007). Spray drying of sweet whey needs much less energy when the feed is concentrated whey, and in addition, the whey concentrate is a great basis of the skin care production.…”

Section: Introductionmentioning

confidence: 99%

Experimental Investigation of the Sweet Whey Concentration by Nanofiltration

Román

Wang

Csanádi

et al. 2009

Food Bioprocess Technol

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The main goal of our work was to examine the possibility of using membrane separation to concentrate sweet whey, which could then be used as the basis of more products (e.g., ice cream, soft drinks containing whey).Whey from cheese making was concentrated by nanofiltration. The operating parameters were determined in permeate recirculation mode, and the concentration experiment was carried out under optimal conditions. The analytical assay of the permeate and concentrate such as total soluble solid content (TSS), protein content, and lactose content was determined using infrared measurements. The retention of lactose was over 95% up to 3.0 volume concentration ratio (VCR) at 20-bar transmembrane pressure. The analysis of the process was based on the resistance in series model and the van't Hoff law. The model parameters were determined on the basis of lactose content, assuming that lactose is the key component of whey. The values of these parameters are the concentration polarization (β=1.68) and total resistance (R TOT =1.60×10 14 m −1 ). The procedure was also repeated based on TSS, and the value of the total resistance was almost the same (R TOT = 1.59×10 14 m −1 ). Due to this, the applied models describe appropriately the batch membrane concentration process of whey. The lactose concentration can be used for the calculation instead of TSS, which simplifies the job of estimating the model parameters. Nomenclature β concentration polarization index [-] η viscosity of permeate [Pas] Δπ osmotic pressure difference [bar, Pa] A membrane area [m 2 ] b proportional coefficient [-] c M concentration in the polarization layer in the retentate [%, mol/m 3 ] c P concentration in the permeate [%, mol/m 3 ] c R concentration in the bulk in the retentate [%, mol/m 3 ] c R,lactose lactose concentration in the retentate [%, mol/m 3 ] c R,TSS total soluble solid concentration in the retentate [%] J permeate flux [m 3 /(m 2 s), L/(m 2 h)] J W pure water flux [m 3 /(m 2 s), L/(m 2 h)] J W,F pure water flux of fouled membrane [m 3 /(m 2 s), L/(m 2 h)] Δp TM transmembrane pressure [bar, Pa] R gas constant [J/(mol K)] Re Reynolds number [-] Ret retention of a given solute [%] R F fouling resistance [m −1 ] R F,end fouling resistance at the end of concentration [m −1 ] R M membrane resistance [m −1 ] R P resistance of polarization layer [m −1 ] R TOT total resistance [m −1 ] t time [s, h] T temperature [°C, K] V 0 initial volume of whey [m 3 ] V P volume of permeate [m 3 ] VCR volume concentration ratio [-]

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Foaming properties of sweet whey solutions as modified by thermal treatment

Cited by 24 publications

References 32 publications

Foam fractionation of α‐lactalbumin and β‐lactoglobulin from a whey solution

Foam fractionation of α‐lactalbumin and β‐lactoglobulin from a whey solution

Qualidade tecnológica e sensorial de bolos elaborados com soro de leite

Experimental Investigation of the Sweet Whey Concentration by Nanofiltration

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