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dc.contributor.author
Cuellas, Anahí
dc.contributor.author
Jagus, Rosa Juana
dc.contributor.author
Wagner, Jorge Ricardo
dc.date.available
2018-08-13T19:27:28Z
dc.date.issued
2015-04
dc.identifier.citation
Cuellas, Anahí; Jagus, Rosa Juana; Wagner, Jorge Ricardo; Optimization of Proteins Recovery Process from Cheese Whey; David Publishing; Journal of Agricultural Science and Technology B; 5; 2; 4-2015; 141-148
dc.identifier.issn
2161-6264
dc.identifier.uri
http://hdl.handle.net/11336/55206
dc.description.abstract
The process to obtain a protein-containing ingredient from the remaining whey of Argentinean “Cuatriolo” cheese production was studied. In order to optimize the protein recovery, physical and chemical treatments were investigated. Two protocols with different sequences of application of heating step and acid addition were assayed in the presence and absence of fat and CaCl2. The results were evaluated by the yield, water retention and particle size. The results showed that the highest yield of the process (76.6%) and an increase in water retention (39.8 w/w) were achieved when the acid was added after boiled and incubated for 30 min at 90 °C. In these working conditions, the presence of calcium shows a lower yield of recovery (72.8%) and this behaviour correlates with a smaller particle size. Additionally, the presence of fat reduces the particle size and decreases the performance of the process (69.4%). Thus, the yield of protein recovery is related to the particle size of the aggregates, i.e., the recovery of proteins increases when increase the particle size. The simultaneous presence of fat and CaCl2 increases the amount of water retained in the aggregated protein (47.62 w/w). In conclusion, the process of aggregation in whey protein should take into account both the design of suitable protocol and the presence of fat and additives.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
David Publishing
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Cheese Whey
dc.subject
Whey Proteins Recovery
dc.subject
Physical Treatments
dc.subject
Chemical Treatments
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Optimization of Proteins Recovery Process from Cheese Whey
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-08-08T14:02:27Z
dc.journal.volume
5
dc.journal.number
2
dc.journal.pagination
141-148
dc.journal.pais
Estados Unidos
dc.journal.ciudad
Nueva York
dc.description.fil
Fil: Cuellas, Anahí. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología. Área Ingeniería en Alimentos; Argentina
dc.description.fil
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Wagner, Jorge Ricardo. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Quilmes. Departamento de Ciencia y Tecnología; Argentina
dc.journal.title
Journal of Agricultural Science and Technology B
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.17265/2161-6264/2015.02B.009
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.davidpublisher.org/index.php/Home/Article/index?id=17088.html
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