Aqueous Two-Phase Extraction For Recovery Of Proteins From Cheese Whey
Aqueous two-phase extraction (ATPE), employing polymer–polymer type and polymer–salt type systems, has been used for the recovery of proteins (devoid of fat) from cheese whey. The application of ATPE resulted in differential partitioning of fat and proteins, that is, selective partitioning of the pr...
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| Veröffentlicht in: | Food and bioproducts processing 2005-09, Vol.83 (3), p.191-197 |
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| container_title | Food and bioproducts processing |
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| creator | Anandharamakrishnan, C. Raghavendra, S.N. Barhate, R.S. Hanumesh, U. Raghavarao, K.S.M.S. |
| description | Aqueous two-phase extraction (ATPE), employing polymer–polymer type and polymer–salt type systems, has been used for the recovery of proteins (devoid of fat) from cheese whey. The application of ATPE resulted in differential partitioning of fat and proteins, that is, selective partitioning of the proteins to the top (polymer rich) phase while the fat to the bottom (salt rich) phase. This differential partitioning of proteins and fat has been explained based on force balance analysis. Such a partitioning behaviour is observed only in the polymer–salt type phase system and not in polymer–polymer type phase system. Effect of process parameters such as phase composition (tie line length, TLL), pH, protein concentration and phase volume ratio were studied. PEG 6000/potassium phosphate system of 23.9% w/w TLL gave the best partitioning results with highest recovery of proteins. Higher phase volume ratios during extraction have improved the recovery of proteins in extracting phase. |
| doi_str_mv | 10.1205/fbp.03403 |
| format | Article |
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The application of ATPE resulted in differential partitioning of fat and proteins, that is, selective partitioning of the proteins to the top (polymer rich) phase while the fat to the bottom (salt rich) phase. This differential partitioning of proteins and fat has been explained based on force balance analysis. Such a partitioning behaviour is observed only in the polymer–salt type phase system and not in polymer–polymer type phase system. Effect of process parameters such as phase composition (tie line length, TLL), pH, protein concentration and phase volume ratio were studied. PEG 6000/potassium phosphate system of 23.9% w/w TLL gave the best partitioning results with highest recovery of proteins. Higher phase volume ratios during extraction have improved the recovery of proteins in extracting phase.</description><identifier>ISSN: 0960-3085</identifier><identifier>EISSN: 1744-3571</identifier><identifier>DOI: 10.1205/fbp.03403</identifier><language>eng</language><publisher>Rugby: Elsevier B.V</publisher><subject>aqueous solutions ; aqueous two-phase extraction ; Biological and medical sciences ; cheese whey ; chemical concentration ; clarification of cheese whey ; differential partitioning ; extraction ; fat removal ; Food engineering ; Food industries ; food processing ; Fundamental and applied biological sciences. Psychology ; General aspects ; Milk and cheese industries. Ice creams ; milk fat ; nutrient partitioning ; optimization ; polymers ; salts ; separation ; volume ; whey protein ; whey proteins ; yields</subject><ispartof>Food and bioproducts processing, 2005-09, Vol.83 (3), p.191-197</ispartof><rights>2005 The Institution of Chemical Engineers</rights><rights>2005 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c389t-bc9f1e6516833ba4a7eac168866503c3bf6974b6321416c89e8b6d3eb7bc74b03</citedby><cites>FETCH-LOGICAL-c389t-bc9f1e6516833ba4a7eac168866503c3bf6974b6321416c89e8b6d3eb7bc74b03</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1205/fbp.03403$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,778,782,3539,27913,27914,45984</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=17068108$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Anandharamakrishnan, C.</creatorcontrib><creatorcontrib>Raghavendra, S.N.</creatorcontrib><creatorcontrib>Barhate, R.S.</creatorcontrib><creatorcontrib>Hanumesh, U.</creatorcontrib><creatorcontrib>Raghavarao, K.S.M.S.</creatorcontrib><title>Aqueous Two-Phase Extraction For Recovery Of Proteins From Cheese Whey</title><title>Food and bioproducts processing</title><description>Aqueous two-phase extraction (ATPE), employing polymer–polymer type and polymer–salt type systems, has been used for the recovery of proteins (devoid of fat) from cheese whey. The application of ATPE resulted in differential partitioning of fat and proteins, that is, selective partitioning of the proteins to the top (polymer rich) phase while the fat to the bottom (salt rich) phase. This differential partitioning of proteins and fat has been explained based on force balance analysis. Such a partitioning behaviour is observed only in the polymer–salt type phase system and not in polymer–polymer type phase system. Effect of process parameters such as phase composition (tie line length, TLL), pH, protein concentration and phase volume ratio were studied. PEG 6000/potassium phosphate system of 23.9% w/w TLL gave the best partitioning results with highest recovery of proteins. Higher phase volume ratios during extraction have improved the recovery of proteins in extracting phase.</description><subject>aqueous solutions</subject><subject>aqueous two-phase extraction</subject><subject>Biological and medical sciences</subject><subject>cheese whey</subject><subject>chemical concentration</subject><subject>clarification of cheese whey</subject><subject>differential partitioning</subject><subject>extraction</subject><subject>fat removal</subject><subject>Food engineering</subject><subject>Food industries</subject><subject>food processing</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>General aspects</subject><subject>Milk and cheese industries. Ice creams</subject><subject>milk fat</subject><subject>nutrient partitioning</subject><subject>optimization</subject><subject>polymers</subject><subject>salts</subject><subject>separation</subject><subject>volume</subject><subject>whey protein</subject><subject>whey proteins</subject><subject>yields</subject><issn>0960-3085</issn><issn>1744-3571</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2005</creationdate><recordtype>article</recordtype><recordid>eNqF0MFKAzEQBuAgCtbqwSdwLwoetk6a3WxyLKVVoWDRFo8hm87aSLupybbatze1BS-C5BAyfJlkfkIuKXRoF_K7qlx1gGXAjkiLFlmWsrygx6QFkkPKQOSn5CyEdwCgguYtMux9rNGtQzL5dOl4rgMmg6_Ga9NYVydD55NnNG6Dfps8VcnYuwZtHZKhd8ukP0eM_nWO23NyUulFwIvD3ibT4WDSf0hHT_eP_d4oNUzIJi2NrCjynHLBWKkzXaA28SA4z4EZVlZcFlnJWZdmlBshUZR8xrAsShPrwNrkZt935V38eGjU0gaDi4Wud1OorqSCF1L-DwXP4sojvN1D410IHiu18nap_VZRULtIVYxU_UQa7fWhqQ5GLyqva2PD74UCuKAgorvau0o7pd98NNOXLlAGFBiXOY-C7QXGsDYWvQrGYm1wZj2aRs2c_eP9b2tPj2o</recordid><startdate>20050901</startdate><enddate>20050901</enddate><creator>Anandharamakrishnan, C.</creator><creator>Raghavendra, S.N.</creator><creator>Barhate, R.S.</creator><creator>Hanumesh, U.</creator><creator>Raghavarao, K.S.M.S.</creator><general>Elsevier B.V</general><general>Institution of Chemical Engineers</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7U5</scope><scope>8FD</scope><scope>F28</scope><scope>FR3</scope><scope>JG9</scope><scope>L7M</scope></search><sort><creationdate>20050901</creationdate><title>Aqueous Two-Phase Extraction For Recovery Of Proteins From Cheese Whey</title><author>Anandharamakrishnan, C. ; Raghavendra, S.N. ; Barhate, R.S. ; Hanumesh, U. ; Raghavarao, K.S.M.S.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c389t-bc9f1e6516833ba4a7eac168866503c3bf6974b6321416c89e8b6d3eb7bc74b03</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2005</creationdate><topic>aqueous solutions</topic><topic>aqueous two-phase extraction</topic><topic>Biological and medical sciences</topic><topic>cheese whey</topic><topic>chemical concentration</topic><topic>clarification of cheese whey</topic><topic>differential partitioning</topic><topic>extraction</topic><topic>fat removal</topic><topic>Food engineering</topic><topic>Food industries</topic><topic>food processing</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>General aspects</topic><topic>Milk and cheese industries. Ice creams</topic><topic>milk fat</topic><topic>nutrient partitioning</topic><topic>optimization</topic><topic>polymers</topic><topic>salts</topic><topic>separation</topic><topic>volume</topic><topic>whey protein</topic><topic>whey proteins</topic><topic>yields</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Anandharamakrishnan, C.</creatorcontrib><creatorcontrib>Raghavendra, S.N.</creatorcontrib><creatorcontrib>Barhate, R.S.</creatorcontrib><creatorcontrib>Hanumesh, U.</creatorcontrib><creatorcontrib>Raghavarao, K.S.M.S.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Technology Research Database</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Materials Research Database</collection><collection>Advanced Technologies Database with Aerospace</collection><jtitle>Food and bioproducts processing</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Anandharamakrishnan, C.</au><au>Raghavendra, S.N.</au><au>Barhate, R.S.</au><au>Hanumesh, U.</au><au>Raghavarao, K.S.M.S.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Aqueous Two-Phase Extraction For Recovery Of Proteins From Cheese Whey</atitle><jtitle>Food and bioproducts processing</jtitle><date>2005-09-01</date><risdate>2005</risdate><volume>83</volume><issue>3</issue><spage>191</spage><epage>197</epage><pages>191-197</pages><issn>0960-3085</issn><eissn>1744-3571</eissn><abstract>Aqueous two-phase extraction (ATPE), employing polymer–polymer type and polymer–salt type systems, has been used for the recovery of proteins (devoid of fat) from cheese whey. The application of ATPE resulted in differential partitioning of fat and proteins, that is, selective partitioning of the proteins to the top (polymer rich) phase while the fat to the bottom (salt rich) phase. This differential partitioning of proteins and fat has been explained based on force balance analysis. Such a partitioning behaviour is observed only in the polymer–salt type phase system and not in polymer–polymer type phase system. Effect of process parameters such as phase composition (tie line length, TLL), pH, protein concentration and phase volume ratio were studied. PEG 6000/potassium phosphate system of 23.9% w/w TLL gave the best partitioning results with highest recovery of proteins. Higher phase volume ratios during extraction have improved the recovery of proteins in extracting phase.</abstract><cop>Rugby</cop><pub>Elsevier B.V</pub><doi>10.1205/fbp.03403</doi><tpages>7</tpages></addata></record> |
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| subjects | aqueous solutions aqueous two-phase extraction Biological and medical sciences cheese whey chemical concentration clarification of cheese whey differential partitioning extraction fat removal Food engineering Food industries food processing Fundamental and applied biological sciences. Psychology General aspects Milk and cheese industries. Ice creams milk fat nutrient partitioning optimization polymers salts separation volume whey protein whey proteins yields |
| title | Aqueous Two-Phase Extraction For Recovery Of Proteins From Cheese Whey |
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