Whey Proteins by Hilton C Deeth Nidhi Bansal & Nidhi Bansal

Author:Hilton C Deeth,Nidhi Bansal & Nidhi Bansal
Language: eng
Format: epub
ISBN: 9780128121252
Publisher: Elsevier Ltd.
Published: 2019-03-12T16:00:00+00:00

9.5.3 Protein Cross-Linking and Whey Protein Incorporation

At low levels of addition, unlike with casein fractions, transglutaminase generally does not affect whey proteins in unheated cheese milk. However, it has been shown that the effects of transglutaminase-induced cross-linking in milk prior to cheesemaking can decrease the amount of protein released to whey (Cozzolino et al., 2003). Moreover, when further amounts of whey were added to the milk during the manufacturing process in the presence of TGase, whey protein-enriched dairy products could also be obtained. Thus, it is felt that such technology provides an opportunity for developing cheeses with elevated whey protein concentration and novel textures.

TGase-catalyzed (40 U/g whey proteins) cross-linking of whey protein in whey at 40°C for 60 minutes at pH 5.0 also benefited subsequent recovery during UF (Wen-qiong, Lan-wei, Xue, & Yi, 2017). Among the observations were a recovery rate increase of 15–20%, lactose rejection rate decrease by 10%, and relative permeate flux increase of 30–40% compared to the control whey. The improved performance was attributed to improvements in the membrane fouling dynamics, e.g., decreased total resistance and cake resistance following enzyme catalysis.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.