CN106509098A - Method of removing lipids from cheese whey and whey protein concentrated powder - Google Patents
Method of removing lipids from cheese whey and whey protein concentrated powder Download PDFInfo
- Publication number
- CN106509098A CN106509098A CN201610945978.4A CN201610945978A CN106509098A CN 106509098 A CN106509098 A CN 106509098A CN 201610945978 A CN201610945978 A CN 201610945978A CN 106509098 A CN106509098 A CN 106509098A
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- whey
- liquid
- shitosan
- lipid
- cheese whey
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C7/00—Other dairy technology
- A23C7/04—Removing unwanted substances other than lactose or milk proteins from milk
- A23C7/043—Removing unwanted substances other than lactose or milk proteins from milk using chemicals in liquid or solid state, e.g. flocculating, adsorbing or extracting agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/20—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey
- A23J1/205—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from milk, e.g. casein; from whey from whey, e.g. lactalbumine
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Dairy Products (AREA)
Abstract
The present invention provides a method of removing lipids from cheese whey. The method comprises the following steps: a chitosan stock solution is added into fresh cheese whey or a reconstituted whey solution to form a mixed solution, wherein 0.1-0.2 g of the chitosan stock solution is added into every liter of the fresh cheese whey or the reconstituted whey solution; a pH of the mixed solution is adjusted to be 4-4.5 and the pH adjusted mixed solution is placed at a room temperature for 10-30 min; and then the mixed solution is subjected to a centrifugation or a filtration operation to conduct a separation of a chitosan-fat compound and the whey solution. The obtained whey solution using the method is high in lipid removing rate and high in transparency. Besides, the used chitosan is a polysaccharide, derived from outer shells of seafood such as crabs and shrimps, widely used in food, medicinal and chemical industries, etc., wide in resources, and low in prices. The present invention also provides a whey protein concentrated powder which is low in lipid content and relatively good in stability during a storage period, and can be widely applied to the food industry.
Description
Technical field
The invention belongs to the lipid in the dairy product processing field of field of food, more particularly to a kind of removing cheese whey
Method and lactalbumin concentration powder.
Background technology
During cheese is made using cow's milk, about half of solid content solidifies to form cheese, and remaining solid
Shape thing is discharged in whey.Whey is cheese accessory substance in process, and 10 kilograms of cow's milk can produce 1 kilogram of cheese,
9 kilograms of wheys are discharged, discharge capacity is huge, and contain various nutrients and bioactivator.
Whey it is nutritious, whey nutrient accounts for the 55% of milk nutrient content, in cow's milk, caseic albumen effect
Valency ratio (PER values) only 2.5, the PER values of lactalbumin are but 3.0, are only second to the PER values (3.8) of egg white.There is research table
Bright lactalbumin is not only easy to digest and assimilate, and its essential amino acid composition complies fully with the nutritional requirement of FAO/WHO.
Developed country often carries out recovery working process with membrane technology to whey, reclaims nutriment therein and produces various
Whey product base-material, and reduce pollution of the wheys draining to environment.Whey can be processed into whey protein concentrate (WPC), whey
Separate the products such as albumen (WPI), lactose, milk calcium.Typically contain in current whey product 35% whey protein concentrate, 50%
Lactose, the fat of 5-15%, 3% calcium salt.Whey product is of many uses, and in food and feedstuff industry, supply falls short of demand.Therefore, it is right
Cheese whey is recycled, with good economic benefit and ecological benefits.
Currently, in whey protein concentrate (WPC) containing higher fat be limit which is applied in food it is main because
Element, the fat in whey are essentially from the fat globule membrane fragment in cow's milk, stable in colloidal form to be dispersed in whey liquid, breast
Turbidity in clear liquid is mainly the light scattering effect that these fat globule membrane fragments cause.In ultra-filtration process, film is easily caused to block up
Fill in and reduce separative efficiency.As fat globule membrane fragment can be retained in ultra-filter retentate, in the WPC prepared with ultrafiltration generally
Fat containing 5-15%.Product is caused peculiar smell occur because oxidation occurs in processing and storage for fat.Reduce whey
In fat content can effectively improve flavor stability.In addition, can also weaken whey product containing fat in WPC and WPI
Foaming characteristic and emulsibility.
The content of the invention
It is an object of the invention to solve at least the above, and provide the advantage that at least will be described later.
In whey the colloidal stability of milk fat ball film fragment be derived mainly from phosphate group on its immobilized artificial membrane contain it is higher
Negative electrical charge.Its negative electrical charge is neutralized using cationic polymer and can cause fat globule membrane fragment that flocculation occurs.Shitosan
Also known as chitosan, obtained through deacetylation by the chitin that nature is widely present, chemical name is poly-
Gucosamine (1-4) -2- amino-B-D glucose.Shitosan is listed in state food additive as thickener, fruit glaze agent to be made
Use standard GB-2760.Shitosan has polycation characteristic in acid condition.Therefore, the present invention uses shitosan to cheese
Fat globule membrane fragment in whey carries out selective deposition removal.
It is an object of the invention to provide a kind of method for removing lipid in cheese whey.
In precipitation cheese whey provided by the present invention, the raw material of fat is shitosan.
The purpose of the present invention reduces the fat in cheese whey, produces pure lactalbumin concentration powder.
The purpose of the present invention is the functional characteristic for improving WPC concentrate.
The method that the present invention provides the lipid in a kind of removing cheese whey, which includes：
Liquid is stored to fresh cheese whey or the middle addition shitosan restored in whey liquid and forms mixed solution, wherein per liter
Add the shitosan storage liquid 0.1-0.2g in the fresh cheese whey or recovery whey liquid；
Mixed solution pH to the 4-4.5 is adjusted, under room temperature condition, 10-30min is placed；
Afterwards the mixed solution is centrifuged or filter operation, shitosan-fat compound and whey liquid point is completed
From, the use of the whey solution that shitosan was processed being as clear as crystal, do not contain suspended particulate, the efficiency of ultrafiltration is not significantly better than
The whey solution of Jing shitosans process, after the water of removing 80-90%, membrane flux is not still significantly reduced.
Preferably, in the method for the lipid in described removing cheese whey, the fresh cheese whey is sweet whey
Or yogurt is clear, difference is that the pH value of sweet whey reaction solution needs to be transferred to 4-4.5, and the clear pH value of of yogurt itself is 4.5
Left and right, therefore pH value need not be adjusted again.
Preferably, in the method for the lipid in described removing cheese whey, by the shitosan water that mass concentration is 1%
Solution is obtained the shitosan in being dissolved in 10% acetic acid aqueous solution and stores liquid.
Preferably, in the method for the lipid in described removing cheese whey, the speed of the centrifugation is 3000r/
Min, centrifugation time are 10min.
Preferably, in the method for the lipid in described removing cheese whey, the shitosan-fat compound passes through
Organic solvent or salting liquid carry out the recovery of shitosan, and fat flushing can be disintegrated down from compound, and shitosan can be by centrifugation
Method separate, once purged Reusability.
Preferably, in the method for the lipid in described removing cheese whey,
The organic solvent is chloroform, methyl alcohol or acetone；
The salting liquid is prepared using the sodium chloride of 0.2M, and the pH value of the salting liquid is 8.0.
Using lactalbumin concentration powder obtained in the whey liquid that the method for the lipid in described removing cheese whey is obtained,
The whey liquid removes lactose, salt and water by ultrafiltration and obtains ultrafiltrate, and ultrafiltrate prepares whey through spray drying
Protein concentration powder.
The method that the present invention provides the lipid in a kind of removing cheese whey, which includes：To fresh cheese whey or recovery
Middle addition shitosan storage liquid in whey liquid forms mixed solution, wherein per liter of fresh cheese whey or recovery whey
Add the shitosan storage liquid 0.1-0.2g in liquid；Mixed solution pH to the 4-4.5 is adjusted, under room temperature condition, 10- is placed
30min；Afterwards the mixed solution is centrifuged or filter operation, shitosan-fat compound is completed and is separated with whey liquid.
The whey liquid degreasing rate obtained using the inventive method is high, and transparency is high, and shitosan used in the present invention is a kind of polysaccharide,
From the shell of marine product such as crab, shrimp, the industries such as food, medicine and chemical industry are widely used in, wide material sources, price are low
It is honest and clean.The present invention also provides a kind of lactalbumin concentration powder, and its fat content is low, can be widely applied to food service industry.
Part is embodied by the further advantage of the present invention, target and feature by description below, and part will also be by originally
The research of invention and practice and be understood by the person skilled in the art.
Description of the drawings
Add shitosan in one embodiment of the method for the lipid in the removing cheese whey that Fig. 1 is provided for the present invention dense
Spend the impact analysis figure to whey fat separating effect；
The pH of whey solution in one embodiment of the method for the lipid in the removing cheese whey that Fig. 2 is provided for the present invention
It is worth the impact analysis figure to whey fat separating effect；
Without shitosan in one embodiment of the method for the lipid in the removing cheese whey that Fig. 3 is provided for the present invention
The comparison diagram of the cheese whey of process and the cheese whey through shitosan process；
Without shitosan in one embodiment of the method for the lipid in the removing cheese whey that Fig. 4 is provided for the present invention
The high-efficient liquid phase chromatogram of the cheese whey of process；
In one embodiment of the method for the lipid in the removing cheese whey that Fig. 5 is provided for the present invention at shitosan
The high-efficient liquid phase chromatogram of the cheese whey of reason；
Control and shitosan in one embodiment of the method for the lipid in the removing cheese whey that Fig. 6 is provided for the present invention
The cheese whey electrophoretogram of process.
Specific embodiment
The present invention is described in further detail below in conjunction with the accompanying drawings, to make those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that it is used herein such as " have ", "comprising" and " including " term do not allot one or many
The presence or addition of individual other elements or its combination.
Shitosan stores the preparation of liquid：1% shitosan is dissolved in 10% acetic acid.
Using fresh cheese whey, adding shitosan and liquid being stored in whey, be adjusted to finite concentration and reach, adjustment is mixed
Liquid pH is closed, 10min under room temperature, is placed, then 3000r/min centrifugations 10min.After centrifugation terminates, using on honourable photometric determination
Light absorption value at clear liquid 500nm.With the sample without shitosan as control.The differences in turbidity of centrifuged supernatant illustrates removing breast
The efficiency of fat globule membrane fragment in clear.
Fig. 1 is the impact for adding chitosan concentration to whey fat separating effect.As can be seen from the figure whey turbidity value
Reduce with the increase of chitosan concentration, when chitosan concentration increases to 0.1g/L, turbidity value reaches minimum of a value, afterwards with
The increase of chitosan concentration, turbidity have almost no change.This shows that optimal chitosan concentration is 0.1g/L, in this concentration not only
The usage amount that optimal removal effect and shitosan can be reached is minimum.
Fig. 2 is impact of the whey solution pH value to fatty separating effect.In this experiment, shitosan addition concentration is 0.2g/L,
To ensure having enough shitosans in centrifugal process, exclude because of the not enough impact caused to experiment of chitosan concentration.Work as pH value
4.4 are increased to from 4.0, whey turbidity value reaches minimum of a value；When pH value increases to 5.0 from 4.6, whey turbidity value increases sharply.
This shows that the optimal pH value for removing fat in whey is 4.4～4.6.This is because when pH value is less than 4.4 or is more than 4.6,
There are corresponding positive charge or negative electrical charge in solution.When the pH value of solution is 4.4～4.6, the isoelectric point of solution, positive negative electricity are reached
Lotus is 0, is conducive to the removing of fat in whey.
Fig. 3 is control and whey comparison diagram after treatment, and 1,2 is whey sample after shitosan is processed from left to right,
3,4 are whey former state, and table 1 represents the turbidity of control and (chitosan concentration 0.1g/L, pH=4.5) after treatment.From 1 He of table
As can be seen that compared with the control in Fig. 3, the turbidity that whey after treatment has 86.4% is removed, after treatment dry
Buttermilk becomes clearly as clear as crystal.Shitosan processes the removal effect to fat in whey clearly as can be seen here.
Impact of 1 shitosan of the table process to cheese whey turbidity
Table 2 is the impact that shitosan processes that (chitosan concentration 0.1g/L, pH=4.5) is constituted to whey components.From table
It can be seen that the removal efficiency of fat is 90.6%, the loss late of albumen is 4.6%.This shows most of fat quilt after treatment
Removing.As fat surface there are some fat globule membrane proteins, therefore understand the loss of proteins of some.
Impact of 2 shitosan of the table process to cheese whey constituent
Chromatographic condition method of operating：C18 posts；Flow velocity：1ml/min；Sample size：20μl；Detection wavelength：214nm；Mobile phase
A：Contain 0.1% trifluoroacetic acid in 10% acetonitrile；Mobile phase B：90% acetonitrile contains 0.1% trifluoroacetic acid.
Fig. 4 and Fig. 5 is respectively high-efficient liquid phase chromatogram that is blank and processing through shitosan.As can be seen from the figure it is milky white
Albumen has almost no change with the content for entering globulin, and after this shows that shitosan is processed, lactalbumin does not almost lose.
Fig. 6 is the cheese whey electrophoretogram that control and shitosan are processed.ALA, β-milk-globule egg as can be seen from Fig.
White content is not changed in substantially, and this proves that shitosan is processed again does not affect on lactalbumin.
Although embodiment of the present invention is disclosed as above, which is not restricted to listed by specification and embodiment
With, it can be applied to various suitable the field of the invention completely, for those skilled in the art, can be easily
Other modification is realized, therefore under the universal limited without departing substantially from claim and equivalency range, the present invention is not limited
In specific details and shown here as the legend with description.
Claims (7)
1. the method for removing the lipid in cheese whey, it is characterised in that include：
Liquid is stored to fresh cheese whey or the middle addition shitosan restored in whey liquid and forms mixed solution, wherein described in per liter
Add the shitosan storage liquid 0.1-0.2g in fresh cheese whey or recovery whey liquid；
Mixed solution pH to the 4-4.5 is adjusted, under room temperature condition, 10-30min is placed；
Afterwards the mixed solution is centrifuged or filter operation, shitosan-fat compound is completed and is separated with whey liquid.
2. the method for removing the lipid in cheese whey as claimed in claim 1, it is characterised in that the fresh cheese whey
It is that sweet whey or yogurt are clear.
3. the method for the lipid in removing cheese whey as claimed in claim 1, it is characterised in that be 1% by mass concentration
Chitosan aqueous solution be dissolved in 10% acetic acid aqueous solution and the shitosan is obtained stores liquid.
4. the method for the lipid in removing cheese whey as claimed in claim 1, it is characterised in that the speed of the centrifugation is
3000r/min, centrifugation time are 10min.
5. the method for removing the lipid in cheese whey as claimed in claim 1, it is characterised in that the shitosan-fat
Compound carries out the recovery of shitosan by organic solvent or salting liquid.
6. the method for removing the lipid in cheese whey as claimed in claim 5, it is characterised in that
The organic solvent is chloroform, methyl alcohol or acetone；
The salting liquid is prepared using the sodium chloride of 0.2M, and the pH value of the salting liquid is 8.0.
7. the whey liquid for being obtained using the method for the lipid in the removing cheese whey as described in any one of claim 1-6 is obtained
Lactalbumin concentration powder, it is characterised in that the whey liquid removes lactose, salt and water by ultrafiltration and obtains ultrafiltrate, super
Filtrate prepares lactalbumin concentration powder through spray drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610945978.4A CN106509098A (en) | 2016-11-02 | 2016-11-02 | Method of removing lipids from cheese whey and whey protein concentrated powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610945978.4A CN106509098A (en) | 2016-11-02 | 2016-11-02 | Method of removing lipids from cheese whey and whey protein concentrated powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509098A true CN106509098A (en) | 2017-03-22 |
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ID=58292379
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610945978.4A Pending CN106509098A (en) | 2016-11-02 | 2016-11-02 | Method of removing lipids from cheese whey and whey protein concentrated powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509098A (en) |
-
2016
- 2016-11-02 CN CN201610945978.4A patent/CN106509098A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| DER-CHYAN HWANG等: "Selective Precipitation and Removal of Lipids from Cheese Whey Using Chitosan", 《J. AGRIC. FOOD CHEM》 * |
| 吕新: "壳聚糖与牛乳成分相互作用的研究进展", 《中国乳业》 * |
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Application publication date: 20170322 |
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