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Recovery of whey proteins from precipitated complexes of carboxymethyl cellulose and protein

Published online by Cambridge University Press:  01 June 2009

R. D. Hill  and
J. G. Zadow
R. D. Hill
Affiliation:
Division of Food Research, Dairy Research Laboratory, C.S.I.R.O., Highett, Victoria, Australia
J. G. Zadow
Affiliation:
Division of Food Research, Dairy Research Laboratory, C.S.I.R.O., Highett, Victoria, Australia
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Summary

The recovery of proteins from whey by complex formation with carboxymethyl cellulose (CMC) has been studied. After precipitation of the CMC–whey protein complex at pH 3·2, the complex was separated, washed and redissolved at pH 7. The CMC was separated from the protein by precipitation as its Ca salt. By this method protein concentrations in the supernatant liquor of up to 6 times that of the original whey were achieved. Between 10 and 70% of the protein was precipitated with the Ca CMC, depending on the pH and the excess of Ca present. The effective protein binding capacity of the recovered CMC decreased on re-use because of firm binding of both protein and Ca to the CMC.

Type
Original Articles
Information
Journal of Dairy Research , Volume 45 , Issue 1 , February 1978 , pp. 77 - 83
Copyright
Copyright © Proprietors of Journal of Dairy Research 1978

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References

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