Download recovery of whey protein process using chitosan biopolymer

RECOVERY OF WHEY PROTEIN PROCESS USING CHITOSAN BIOPOLYMER
Gabriel I. H. de Souza1; Elisa Esposito2; Marisa S. A. Reis3; Beatriz de Oliveira4
Biological Chemistry and Biotechnology Laboratory, Center Environmental Sciences,
Universidade de Mogi das Cruzes, Mogi das Cruzes, S.P., Brazil
1- [email protected] 2- [email protected] 3- [email protected]
4- [email protected]
Key words: Waste, whey protein, α-lactoalbumin β-lactoglubulin, chitosana.
The cheese whey represent a serious environmental problem by having a biochemical
oxygen demand of 30.000 a 50.000 mg/L. The way protein in the milk have high nutritional
value, containing high content of amino acids essential, especially the branched-chain.
Also have high levels of calcium and bioactive peptides of the wey that have effects on
skeletal muscle protein synthesis, reduction of body fat, and the modulation of adiposity,
and improves the physical performance. However, there has been a growing interest in its
selective fractionation. This study aimed to recover the proteins from bovine milk whey,
the technique of fractionation by coacervation complex, using biopolymer anionic
chitosan. We studied concentrations of biopolymer (0.1% to 0.9% chitosan w / v) and the
pH values in order to achieve a better relationship between the whey protein and
coacervation in chitosan, and the conditions optimized for pilot scale production. The
coacervateds were separated, by applying centrifugal force. The whey and the
coacervateds were characterized as the proximate composition, using the methods
described by AOAC (1990). The crude protein, total nitrogen was multiplied by the factor
6.38. The optimized conditions to separation of whey proteins was achieved,
concentration 0.1% and 0.3% and pH 4.5 was the better precipitation of total protein /
quitosano (71% and 69%) respectively. In order to identify the types of proteins in
coacervados will be held the technique of gel electrophoresis SDS-PAGE. To determine
the degree of purity of protein coacervados, the samples will be measured according to
their molecular weight by High-performance liquid chromatography (HPCL).
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Acknowledgments: Capes (Conselho de Aperfeiçoamento de Pessoal de Ensino Superior; Faep
(Fundação de Amparo a Pesquisa); UMC (Universidade de Mogi das Cruzes) e Fapesp (Fundação
de Amparo a Pesquisa do Estado de São Paulo).