Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates

Marx, Melanie; Kulozik, Ulrich

doi:10.1016/j.idairyj.2018.04.009

Cited by 18 publications

(5 citation statements)

References 28 publications

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“…Different physicochemical processes have been used to obtain protein-rich concentrates from cheese whey, including filtration processes such as microfiltration, ultrafiltration and nanofiltration. However, despite the high quality of the protein extracts obtained, the deproteinized part still presents contamination due to the important lactose content (from 3.60 to 3.95%) [ 11 , 12 ]. More recently, other authors have evaluated the development of native whey, which is of great interest from the point of view of infant nutrition and as a functional food ingredient, produced by the microfiltration of skim milk, and they have studied the effect of different processes to obtain whey powder, such as standard thermal pasteurization, membrane concentration and spray drying, to see how these processes affect the quality of proteins, observing that pasteurization keeps the proteins present in the native unchanged whey [ 13 ].…”

Section: Whey Protein Recoverymentioning

confidence: 99%

An Integrated Approach for the Valorization of Cheese Whey

Barba

2021

Foods

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Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

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Section: Whey Protein Recoverymentioning

confidence: 99%

An Integrated Approach for the Valorization of Cheese Whey

Barba

2021

Foods

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“…Around 1.5 million tons of protein constituents with high biological value are produced from cheese whey, which drives a growing market for the production of protein concentrates, known commercially as whey protein concentrate (WPC) protein isolates, protein hydrolysates, among other products (Khezri S., M.M., I., M., & P., 2016). This exploration concerning cheese whey protein is due to advanced technologies of ultrafiltration, nanofiltration, and reverse osmosis (Carvalho, Prazeres, & Rivas, 2013;M. Marx & Kulozik, 2018).…”

Section: Introductionmentioning

confidence: 99%

Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná

Maestre¹,

Passos²,

Triques³

et al. 2021

RSD

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Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.

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“…Scientific studies have demonstrated the nutritional and functional value of whey protein and have focused on developing a number of recovery methods via physicochemical processes [20,21,22]. Advanced technologies such as ultrafiltration and nanofiltration have enhanced the exploitation of whey streams [5,23,24]. Besides the implementation of these techniques, the deproteinized cheese whey constitutes a lactose-rich fraction, and still displays a BOD 5 >30 kg m −3 [25].…”

Section: Introductionmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

165

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Thermal denaturation kinetics of whey proteins in reverse osmosis and nanofiltration sweet whey concentrates

Cited by 18 publications

References 28 publications

An Integrated Approach for the Valorization of Cheese Whey

An Integrated Approach for the Valorization of Cheese Whey

Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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