Precipitation and Recovery of Whey Proteins: A Review

Hill, A.R.; Irvine, D.M.; Bullock, D.H.

doi:10.1016/s0315-5463(82)72529-5

Cited by 31 publications

(18 citation statements)

References 47 publications

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“…Muller et al (1967) recommended that adequate heat treatment to milk so as to have desired protein denaturation was necessary to enhance the yield of paneer. Co-precipitation of casein and whey protein through acidification in presence of calcium chloride (0.15%) led to enhanced yield of paneer (Hill et al 1982;Arora et al 1996;Makhal and Kanawjia 2005). The yield of paneer from buffalo milk decreased with an increase in coagulation temperature (Sachdeva and Singh 1988b), while for cow milk it increased .…”

Section: Yield Of Paneermentioning

confidence: 99%

“…The calcium phosphate microcrystals formed when using phosphate salt in milk, provides a substrate for protein adsorption, with subsequent cross-binding of the casein micelles to form sturdy aggregates of co-precipitated calcium phosphate and casein (Guo et al 2003). Hill et al (1982) recommended use of high temperature and CaCl 2 for getting better yield through co-precipitation of casein and whey proteins. Arora et al (1996) observed that addition of CaCl 2 increased fat, protein, TS, pH and TS recovery and thus yield of paneer made from diluted milk which is most commonly encountered in un-organized sector.…”

Section: Additivesmentioning

confidence: 99%

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Paneer production: A review

Khan

Pal

2011

J Food Sci Technol

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Paneer represents a South Asian variety of soft cheese prepared by acid and heat coagulation of milk. It is popular throughout South Asia and used in the preparation of a number of several culinary preparations and snacks. It is a rich source of high quality animal protein, fat, minerals and vitamins. Due to availability of different types of milk and variation in milk composition, various techniques have been developed for the production of paneer as per the requirements of the consumers with appreciable improvement in the yield and other quality characteristics. Some of the modifications recommended in the preparation of paneer are discussed in this review. Examples of some 'value-added' paneer have been dealt.

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Section: Yield Of Paneermentioning

confidence: 99%

Section: Additivesmentioning

confidence: 99%

Paneer production: A review

Khan

Pal

2011

J Food Sci Technol

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“…The constant surface hydrophobicity was possibly caused by the balance between hydrophobic interaction and the exposure of hydrophobic portion. Hydrophobic interactions between amino acid and oxidation of SH residues were reported to affect surface hydrophobicity (Hill, Irvine, & Bullock, 1982). Pretreatment with PP in combination with MAP of seabass slices resulted in the retarded increase in surface hydrophobicity, suggesting the reduced denaturation of proteins.…”

Section: Article In Pressmentioning

confidence: 99%

Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

Masniyom

Benjakul

Visessanguan

2005

LWT - Food Science and Technology

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“…these deleterious effects on protein functionality effectively preclude usage of that protein in many formulated foods. In fact, whey protein obtained by heat-precipitation has been useful only in ricotta cheese making (Hill et al, 1982).…”

Section: Resultsmentioning

confidence: 99%

Recovery of Proteins from Raw Sweet Whey Using a Solid State Sulfitolysis

González

Damodaran

1990

Journal of Food Science

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A simple, efficient method to recover functional proteins from cheese whey was developed. It involves partial sulfitolysis of disulfide bonds in whey proteins using sodium sulfite and solid state copper carbonate catalyst. About 25 to 40% of the initial disulfide bonds were modified within 1.5 to 30 min at pH 7.0. When treated whey was adjusted to acidic pH, about 70 to 80% of the whey proteins precipitated below pH 5.0. The protein precipitate contained some copper as proteincopper complex. However, extraction of the precipitate with EDTA at pH 4.5 completely removed the copper. The uncomplexed protein showed a U-shaped pH-solubility profile with 100% solubility below pH 3.0 and above 6.0. About 90% of the proteins precipitated in the pH range 4.0 to 5.0. The method could be used on an industrial scale to recover highly functional and nutritional whey protein for use in a variety of products.

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Precipitation and Recovery of Whey Proteins: A Review

Cited by 31 publications

References 47 publications

Paneer production: A review

Paneer production: A review

Combination effect of phosphate and modified atmosphere on quality and shelf-life extension of refrigerated seabass slices

Recovery of Proteins from Raw Sweet Whey Using a Solid State Sulfitolysis

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