用于处理切达干酪乳清的壳聚糖基凝结剂。

Chitosan-based coagulating agents for treatment of cheddar cheese whey.

作者信息

Savant V D, Torres J A

机构信息

Department of Food Science & Technology, Oregon State University, Corvallis, Oregon 97331, USA.

出版信息

Biotechnol Prog. 2000 Nov-Dec;16(6):1091-7. doi: 10.1021/bp0001260.

DOI:10.1021/bp0001260

PMID:11101339

Abstract

Chitosan-Polyanion (Chi-Pol) complexes were used as coagulating agents for treating Cheddar cheese whey. Complexation and coagulation time played a significant role in adsorption, whereas polymer concentration was significant only for chitosan-alginate complexes. Complexes of chitosan with alginate (ALG), pectin (PEC), and carrageenan (CAR) used at 30 mg complex/L whey showed turbidity reductions of 40-43% and 65-72% after 1 and 39 h, respectively. At 10 mg/L, the percent reduction in turbidity after 1 and 39 h were 35-39% and 61-64%, respectively. No significant differences in turbidity reduction (P > 0.05) were observed when using complexes at different Chi-Pol monomeric mixing ratios (MR) except for Chi-Alg at 30 mg/L, wherein reduction at 0.2 was higher than 0.8 MR. Also, UV-vis spectroscopy suggested the preference of this complex for the absorption of specific whey protein fractions. This study successfully demonstrated the effectiveness of Chi-Pol complexes in flocculation of suspended solid wastes in cheese whey with over 70% protein recovery.

摘要

壳聚糖 - 聚阴离子（Chi - Pol）复合物被用作处理切达干酪乳清的凝聚剂。络合和凝聚时间在吸附过程中起重要作用，而聚合物浓度仅对壳聚糖 - 海藻酸盐复合物有显著影响。壳聚糖与海藻酸盐（ALG）、果胶（PEC）和卡拉胶（CAR）的复合物以30 mg复合物/L乳清的用量使用时，在1小时和39小时后浊度分别降低了40 - 43%和65 - 72%。在10 mg/L时，1小时和39小时后浊度降低的百分比分别为35 - 39%和61 - 64%。除了30 mg/L的壳聚糖 - 海藻酸盐复合物外，使用不同壳聚糖 - 聚阴离子单体混合比（MR）的复合物时，浊度降低没有显著差异（P > 0.05），其中0.2的混合比下的降低率高于0.8的混合比。此外，紫外 - 可见光谱表明该复合物优先吸收特定的乳清蛋白组分。本研究成功证明了壳聚糖 - 聚阴离子复合物在絮凝干酪乳清中悬浮固体废物方面的有效性，蛋白质回收率超过70%。