Recovery of whey proteins and lactose from dairy waste: A step towards green waste management

Das, Bikram Kumar; Sarkar, Santanu; Sarkar, Ankur; Bhattacharjee, Sangita; Bhattacharjee, Chiranjib

doi:10.1016/j.psep.2015.05.006

Cited by 94 publications

(44 citation statements)

References 11 publications

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“…The most popular among the sugar esters are those which contain glucose, galactose, sucrose or lactose because of their availability from natural resources [12][13][14][15][16]. The hydrophobic component is commonly derived from plant or animal biomass, e.g., butyric (C4), caprylic (C8), pelargonic (C9), lauric (C12), palmitic (C16) and stearic (C18) acids [5,8,9,17,18].…”

Section: Introductionmentioning

confidence: 99%

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

et al. 2019

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Sugar esters are bioactive compounds derived from renewable resources. They consist of a sugar moiety with attached non-polar part – usually a fatty acid. These compounds find uses in cosmetic, food and pharmaceutical industries as surfactants due to their physicochemical and antimicrobial activities. In this study we have produced fatty acids for sugar ester synthesis from bacterially derived polyesters, namely polyhydroxyalkanoates (PHAs). We have developed methodology to decorate PHA monomers with a fluorinated moiety. With aid of biocatalysis a series of glucose esters was created with unmodified and modified PHA monomers. All synthesised compounds showed moderate antimicrobial activity.

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Section: Introductionmentioning

confidence: 99%

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

et al. 2019

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“…Whey proteins are main components of mammalian milk accounting for about 20% of total milk proteins in bovine species. Whey proteins are secondary products of cheese manufacture, and their disposal as waste raises environmental and food sustainability concerns (Das et al, 2016). In recent years, considerable efforts and investments in separation technologies have been made for the recovery of whey proteins from food waste to yield valuable products with desirable functional and nutritional properties (Ganju & Gogate, 2017).…”

Section: Introductionmentioning

confidence: 99%

Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme^®

Hayes

Stead

et al. 2019

Int J of Food Sci Tech

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Summary Milk whey can interact with polyphenols leading to the formation of complexes. In this research, whey protein was fortified with salal fruits (SB) extract and the effect on protein structure was investigated. Particle size and tertiary structure analysis indicates α‐lactalbumin–ligand interactions when whey is supplemented with SB extract. Circular dichroism spectroscopy suggests conformational changes of α‐Lac to a partially unfolded state as indicated by the decrease in α‐helix structures. Enzymatic treatment of whey protein mixed with SB revealed differences in the hydrolysis pattern. LC‐MS/MS data analysis indicates that a higher number of peptides are released when whey is mixed with SB. Peptides of known bioactivity were identified in all hydrolysates. The supplementation of whey protein with SB extract can influence protein hydrolysis and the release of peptides following enzymatic treatment with commercial proteases which may affect the functional and health‐related properties of the hydrolysate.

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“…The composition of whey varies according to the cheese process, but in general, this contains 0.8-1.0% soluble proteins, 0.05-0.5% fat, >1% salts, 5-6% lactose, and up to 93% of water [1][2][3][4]. The volume of whey recovered from a cheese process makes up 70-90% of the original volume of milk [3].…”

Section: Introductionmentioning

confidence: 99%

“…The bacterial degradation of whey causes a depletion of oxygen in the water and soil killing aerobic organisms, such as fish, insects, plants, and microorganisms. The high biological and chemical oxygen demand (BOD: 30-50 g L −1 ; COD: 60-80 g L −1 ) of the whey arise from its large content of carbohydrates, chiefly lactose (5-6%) [2,[6][7][8]. In consequence, the removal of lactose reduces more than 80% of the BOD and COD of whey, which minimizes the negative environmental impact of this by-product [9,10].…”

Section: Introductionmentioning

confidence: 99%

Sonocrystallization of Lactose from Whey

Sánchez-García¹,

Bhangu²,

Ashokkumar³

et al. 2018

Technological Approaches for Novel Applications in Dairy Processing

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Whey is a by-product obtained from the cheese-making industry. This by-product is the primary source of high-value products such as whey protein concentrates and lactose. The partial removal of water from the whey is the first step in the recovery of lactose. Then, lactose in the concentrated whey is forced to crystallize through a cooling stage. This conventional process of crystallization is very slow up to 72 h accompanied by the generation of a mixture of lactose types (α, β, and amorphous) and low yield of lactose. These issues have been addressed through the seeding of lactose, the antisolvent crystallization, and more recently, by the crystallization of lactose assisted with low-frequency power ultrasound. Sonocrystallization is known to have a number of specific features that include the enhancement of the primary and secondary nucleation, as well as the development of smaller crystals with more uniform sizes and higher purity. Nowadays, there are a number of studies that provide relevant information on the effects of ultrasound on lactose crystallization, although some of these effects are still not fully understood. This book chapter discusses the current knowledge on lactose sonocrystallization and describes the basic principles of lactose crystallization and sonocrystallization.

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Recovery of whey proteins and lactose from dairy waste: A step towards green waste management

Cited by 94 publications

References 11 publications

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme^®

Sonocrystallization of Lactose from Whey

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Recovery of whey proteins and lactose from dairy waste: A step towards green waste management

Cited by 94 publications

References 11 publications

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

Influence of Chemical Modifications of Polyhydroxyalkanoate-Derived Fatty Acids on Their Antimicrobial Properties

Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme®

Sonocrystallization of Lactose from Whey

Contact Info

Product

Resources

About

Interaction of whey protein with polyphenols from salal fruits (Gaultheria shallon) and the effects on protein structure and hydrolysis pattern by Flavourzyme^®