SU1214058A1 - Method of extracting protein-containing substances from whey - Google Patents

Description

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The invention relates to the dairy industry and can be used in the purification of whey from protein substances.

The purpose of the invention is to reduce the consumption of milk-clotting reagent and accelerate the process.

The essence of the invention consists in condensing serum or cottage cheese serum to a concentration of 30-60% solids. In this range of whey condensation, protein secretion is most effective. A decrease in the degree of condensation contributes to an increase in the distances between the protein molecules, which leads to a decrease in the efficiency of the process of the formation of protein complexes of protein-binding reagent. The degree of condensation increases the viscosity of the system, and the difference in the weights of the dispersed phase and the dispersed medium decreases. This may adversely affect the subsequent system separation process. Before or after condensation, the short is heated to 90-95 ° C, held for 25-30 minutes and the precipitate is separated. After that, the serum remains-with heat-resistant fractions of proteins and some of them are heat-sensitive. The composition of protein fractions depends on the type of serum and the nature of the heat treatment. Thus, the degree of protein enhancement during heating of the condensed serum is higher than when the native serum is heated. The degree of protein fusion upon heating native cottage cheese whey is higher than cheese cheese. The question of the application of heat treatment before or after condensation is solved in each individual case based on the conditions of production, the type of products being produced and other factors. For example, for substage whey, heat treatment is preferably carried out after concentration. The acidity of native cheese whey does not allow for the thermal denaturation of a significant amount of proteins.

However, despite the differences in the implementation of the described process, heating both before and after condensation helps to reduce the content of thermosensitive protein fractions and, consequently, reduce the consumption of the subsequently added protein reagent. Last 582

The research institute serves to isolate mainly heat-resistant: protein fractions.

Protein-binding protein is added to the serum treated in this way.

reagent, forming a complex with proteins. Due to the convergence of the protein particles, their release when adding a protein reagent becomes -. with more effective. Interaction

runs faster. As a result

proximity of protein particles, it is possible for one protein molecule to bind several protein molecules. Large particles are formed

easily separable in any way. The amount of unreacted complexing agent is sharply reduced. The increase in acidity contributes to a better course of the process. For example, tanin works better in native curd whey than in cheese cheese. When thickened, the acidity increases and the precipitation of the proteins improves.

The batches that process serum protein-binding reagent differ significantly from each other in composition and properties that depend on many factors: the type of serum, the degree of condensation, the method of

heat treatment and cleaning, time of year, technical data used for pre-cleaning equipment, etc. In addition, used e-, my reagents may have different

quality and purity; Therefore, it is not possible to determine in advance the optimal amount of protein-binding reagent for any serum sample, since

In this case, it is impossible to take into account all the factors influencing the process. The introduction of an increased dose of protein in a reagent contributes to its waste and the increase in residual amounts of.

purified sjorotke and isolated protein. Dose reduction leads to insufficient clearance.

Therefore, the optimal amount of protein in the reagent is determined for each batch by the transparency and the amount of sediment in the samples of this batch after the successively increasing weights of protein reagent and

centrifuging at 2500-3000 rpm for 10-15 minutes.

For this, a number of graduated centrifuses / flasks (5-10 pcs.) Up to 3

Add a weighed amount of protein binding reagent, for example, 0.1; 0.2; 0.3 g and add 10 ml of condensed whey to the mark. The interval of the amount of protein-binding reagent is determined once by a more extensive sample when organizing the production of this product. After centrifugation, the optimal amount of protein-binding reagent is determined by the amount of sediment (by graduated division of test tubes) and by transparency visually or using a photocolorimeter. The optimal amount of protein-binding reagent is considered optimal. exceeding which does not contribute to an increase in sediment and an improvement in the transparency of the sample

According to experimental data, the indicated number of revolutions and centrifugation time is quite sufficient for accurate determination of the optimal amount of reagent.

Preliminary tests allow to take into account all the factors influencing the process, and not to overpower the protein-binding reagent or reduce the quality of cleaning.

To reuse a portion of the protein in the reagent and obtain a cleaner protein mass, a partial separation of the protein complex with the protein in the reagent is carried out. To do this, the latter is poured 2-3 times the volume of water. Decreasing the amount of added water makes the process difficult - the mass becomes too thick, it does not mix well, the heating is uneven. An increase in the volume of water is also undesirable, since the content of protein-binding reagent in the liquid phase is too small. The resulting mixture is heated to 60-80 with stirring. Stirring and heating intensifies the process. When heated below 60 ° C, the effect of temperature is less significant. Heating above 30 ° C increases energy costs with a slight increase in process efficiency. Upon reaching the specified temperature, the mixture is kept under continuous stirring for 40-60 minutes. According to experimental data, the temperature range is sufficient for effective separation of the mixture.

During the process described, the process of combining protein with protein

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With a reagent, the less strongly bound compounds disintegrate and the complexing agent goes into solution.

Aqueous protein extract extract

the reagent is reused to wash the next batch of protein mass. The extract is enriched with a protein binding reagent. The optimal amount of such an extract for protein isolation is also determined by preliminary sample.

This operation saves 10-15% of the milk-clotting reagent. The content of protein containing agent P5 in the protein mass decreases. Mixing the protein mass, separated with the help of the reagent and washed with the protein mass, separated by heat treatment, allows to obtain

Q product with a small amount of added & 1x substances.

The reduction in time during protein separation is explained by a decrease in centrifugal serum and the presence of

5 in the serum of easily separated large particles. So, when cleaning 5,000 liters of whey and using a separator with a capacity of 5,000 l / h on offer. My method requires 1-5-25 minutes, and in the prototype 60 minutes.

It should be noted that the thickening time is not taken into account in this comparison, since the short, cleared by the prototype, must be further condensed in order to increase durability. In addition, for the production of certain products, such as milk sugar, thickening is necessary.

Thus, the total time savings when using the proposed method in comparison with the prototype is 35-65 minutes.

Example 1. Natural low-fat cottage cheese whey (total nitrogen content 0.11%, acidity 70 T) in an amount of 72 kg is heated to 93 ° C and kept at this temperature for 23 minutes. Flakes of proteins are separated by centrifugation. Get 785 g of protein mass (dry matter content of 20%) and 71215 g of purified sigorotki (total nitrogen content of 0.08%).

Purified whey; concentrated to 5 concentrations of 32% of dry substances and receive 13493 g of concentrate with a total nitrogen content of 0.43%, acidity 290 ° T.

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0.01, respectively, are added to seven graduated 10 ml centrifuge tubes; 0.02; 0.03; 0.04; 0.05; 0.06; 0.07 g of tannin and topped up to the mark with 10 ml of concentrated serum. The contents of the tubes are mixed. After this, it is centrifuged at 2500 rpm for 15 minutes. It is found that the optimal amount of the reagent is 0.04 g. According to the calculation, it is determined that to clean the available amount of the condensed whey, i.e. 13493 g, requires 54 g of tannin. This amount of reagent is dissolved in a small amount of water, added to a condensed short, vigorously stirred and incubated for 60 minutes. The protein mass is separated by centrifugation. Get 2155 g of protein mass (dry matter content of about 20%) and 11338 g of purified concentrate with a total nitrogen content of O, 15%.

The protein mass is poured with water in the amount of 4500 g. Heated with stirring to 70 ° C, kept under continuous stirring for 60 minutes, and the liquid phase is separated.

Example 2. A condensed whey is prepared as in Example 1. An aqueous extract of tea production waste (coarse tea leaf, tea estimates) is prepared at the rate of 30 g tea waste per 100 g water. Heated to 85 ° C and incubated for 30 minutes 0.5 graded tubes are added to six graduated tubes; 1.0; 1.5; 2.0; 2.5; 3.0 ml of the extract and topped up with condensed whey. The optimum amount (1.0 ml) is determined. 13493 g of condensed whey are mixed with 1350 g of extract, mixed, and incubated for 60 minutes. The protein mass is separated by centrifugation. Get 1735 g of protein mass and 13108 g of purified concentrate (29% solids) with a total nitrogen content of 0.27%. Next, the process is carried out according to example 1.

Example 3. Get condensed nz y short of example 1. Into five tubes, 0.01 are added; 0.02; 0.03; 0.04; 0.05 g potassium permanganate. The optimal amount of the reagent was found - 0.03 g. 40.5 g of potassium permanganate was added to the condensed whey. Next, the process is carried out on 1. Get 1630 g of protein mass and 11863 g

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concentrate with a total nitrogen content of 0.31%.

Wash water is not reused because of the low cost of the reagent. Wash ingress: water with potassium perangent makes it possible to reduce BOD (biological oxygen demand) wastewater.

 Example 4. Curd whey with the indicators of Example 1 is concentrated to a concentration of 35%, heated to 93 ° C, held for 30 minutes and the precipitate is separated. The optimum amount of tannin is determined and added to the condensed whey. Next, the process is carried out according to Example 1. A protein mass and purified whey are obtained in approximately the same amount and composition as in Example 1.

Example5. An optimal amount of tea extract is added to the condensed heat-purified whey of example 4. After processing, products are obtained that are quantitatively and in composition approximately corresponding to those obtained in Example 2.

Example 6. Condensed purified by heating the serum

In Example 4, the optimum amount of potassium permanganate was added. After processing, products are obtained that are quantitatively and qualitatively similar to those of example 3.

35 Example 7. Natural defatted cheese whey (total nitrogen content 0.12%, acidity 20 T) in an amount of 72 kg is heated as in Example 1. 450 g are obtained.

40 protein mass and 71540 g of purified whey (total nitrogen content of 0.095%). Purified serum is concentrated to a concentration of 32% of dry substances and 13,500 g of concentrate are obtained with a total nitrogen content of 0.5% and an acidity of 109. Preliminary breakdown as in Example 1 determines the optimal amount of tannin - 0.05 g. example 1 and receive products approximately corresponding to those in example 1.

Example 8: A natural skimmed cheese pan with 55 glasses in example 7 is condensed to

32% of dry things. The mixture is heated to 93 ° C, held for 30 minutes and the precipitate is separated. Next, the process is carried out according to example 7.

Claims (2)

1. METHOD FOR ISOLATING PROTEIN SUBSTANCES FROM MILK SERUM, which includes heating whey, aging, separating sediment, introducing protein binding reagent, aging, separation of protein precipitate, characterized in that, in order to reduce the consumption of protein binding reagent and speeding up the process, before introducing protein binder serum is thickened to a solids content of 30-60%, kept for 50-60 minutes, and after separation of the protein precipitate, the latter is poured with water in a ratio of 1: 2 - 1: 3, heated to 60-80 C and ivayut 40-60 minutes with stirring followed by separation of the liquid phase. 2. The method according to p. 1, characterized in that as a milk-clotting reagent use waste tea production or potassium permanganate, or tannin. >