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Aqueous two-phase extraction for recovery of proteins from cheese whey.

Anandharamakrishnan, C. and Raghavendra, S. N. and Barhate, R. S. and Hanumesh, U. and Raghavarao, K. S. M. S. (2005) Aqueous two-phase extraction for recovery of proteins from cheese whey. Food and Bioproducts Processing, 83 (C3). 191-197 ; 19 ref..

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Aqueous 2-phase extraction (ATPE), employing polymer-polymer type and polymer-salt type systems, was investigated for recovery of proteins (devoid of fat) from cheese whey. Application of ATPE resulted in differential partitioning of fat and proteins, with proteins separating into the polymer-rich top phase and fats into the salt rich bottom phase. This differential partitioning could be explained on the basis of force balance analysis. Such partitioning behaviour was observed only in the polymer-salt type phase system and not in polymer-polymer systems. Effects of process parameters, such as phase composition (tie line length; TLL) pH, protein concn. and phase vol. ratio were evaluated. A system comprising PEG 6000 and potassium phosphate with a TLL of 23.9% (w/w) gave the best partitioning results, with the highest recovery of proteins. Higher phase vol. ratios during extraction improved protein recovery.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 07 Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 May 2012 06:37
Last Modified: 10 Oct 2018 10:52
URI: http://ir.cftri.com/id/eprint/6340

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