Recovery of Proteins from Whey Using Chitosan as a Coagulant
In recent years the attitude towards whey proteins has changed and they are no longer considered as waste products, but rather as valuable nutrients that can be used in the food industry. A study of the effectiveness of chitosan as a coagulant for removing proteins from whey elucidated the conditions at which chitosan operates most efficiently. Such factors as optimum dosage, pH of reaction, time of mixing and sedimentation rates were studied. The highest recovery of proteins from whey was ca. 40%, estimated by amino acid analysis.
KeywordsWhey Protein Chitosan Concentration Protein Protein Strong Electrostatic Attraction Adsorbed Polyelectrolyte
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