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Whey Protein-Based Edible Films: Progress and Prospects
Published in A. K. Haghi, Ana Cristina Faria Ribeiro, Lionello Pogliani, Devrim Balköse, Francisco Torrens, Omari V. Mukbaniani, Applied Chemistry and Chemical Engineering, 2017
Olga B. Alvarez-Pérez, Raúl Rodríguez-Herrera, Rosa M. Rodríguez-Jasso, Romeo Rojas, Miguel A. Aguilar-González, Cristóbal N. Aguilar
Although proteins are not the most abundant component in whey, it is the most important economically and nutritionally.32, 42 It has about 20% of the proteins in bovine milk, being the main component in the beta-lactoglobulin (β-Lg, 10%) and alpha-lactalbumin (α-La, 4%) of whole milk protein, also contains other proteins such as lactoferrin, lactoperoxidase, immunoglobulins, and glycomacropeptide. Its nutritional property and high biological value is attributed to the amount of essential amino acids (leucine, lysine, tryptophan, threonine, cysteine, methionine, histidine, valine, isoleucine, and phenylalanine) present in about 26%.32, 43, 44
Recent developments in purification techniques and industrial applications for whey valorization: A review
Published in Chemical Engineering Communications, 2020
Navpreet Kaur, Poorva Sharma, Seema Jaimni, Bababode Adesegun Kehinde, Shubhneet Kaur
AEC applies ion-exchange resin with positive charge to electrostatically bind with negatively molecules having negative charges. Nakano et al. (2018) applied anion-exchange chromatography for the separation of bovine κ-casein glycomacropeptide (GMP): a phenylalanine free peptide and a functional source of amino acids for phenylketonuria patients. Their study involved the precipitation of protein by thermal treatment and by acidification followed by diethylaminoethyl (DEAE)-Sephacel AEC of the dissolvable portion procured subsequent to the expulsion of the proteins precipitated. They achieved a substantial peptide amount of 7.5% of the overall dry weight of the sweet whey feed. With combined objectives of maximal oligosaccharide separation and reduction in simple sugar composition from whey permeate to produce an efficient prebiotic, Bell et al. (2018) employed the combination of pulsed amperometric detection with anion-exchange chromatography for total product profiling. Their study yielded a remarkably high oligosaccharide recovery (95%) of qualitative purity.