dc.contributor.author | Romo, María | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.author | Bou, Ricard | |
dc.contributor.author | Gou, Pere | |
dc.contributor.author | Felipe, Xavier | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-10-22T14:00:21Z | |
dc.date.available | 2023-10-22T14:00:21Z | |
dc.date.issued | 2023-07-12 | |
dc.identifier.citation | Romo, María, Massimo Castellari, Ricard Bou, Pere Gou, and Xavier Felipe. 2023. “Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing.” MDPI. Multidisciplinary Digital Publishing Institute. July 12. https://www.mdpi.com/2304-8158/12/14/2688. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2451 | |
dc.description.abstract | Whey from goat and sheep have been gaining attention in the last few years for their nutritional properties. Unfortunately, β-Lg, not found in human milk, may trigger infant allergies if used in infant food formulations, so there is a growing interest in developing ingredients derived from whey with higher α-La/β-Lg ratios. The objective of this work was to study the effect of high-pressure processing (HPP) on caprine and ovine native whey concentrates (NWC) in order to obtain α-Lactalbumin (α-La)-enriched fractions. NWCs were treated at 600 MPa (23 °C) for 2, 4, and 15 min and two pH conditions were studied (physiological pH and pH 4.60). The concentration of β-Lg in supernatant fraction after HPP significantly decreased after 2 min of treatment, while the concentration of α-La was unchanged in both goat and sheep samples. Longer HPP processing times (up to 15 min) progressively increased α-La purification degree but also decreased the α-La yield. Caprine and ovine NWCs treated at physiological pH provided better α-La yield, α-La purification degree, and higher β-Lg precipitation degrees than the corresponding acidified samples, while the corresponding NWC supernatant (NWCsup) showed lower values for both surface hydrophobicity and total free thiol indices, suggesting a higher extent of protein aggregation. Effects of sample acidification and the HPP treatment were opposite to those previously reported on bovine NWC, so further characterization of caprine and ovine β-Lg should be carried out to understand their different behavior. | ca |
dc.description.sponsorship | This research was funded by the Horizon 2020 Framework Programme (PRIMA, grant number 1833, project Dairy Innovation for Mediterranean SME—DAINME-SME), and the CERCA Programme; and the APC was funded by the Horizon 2020 Framework Programme (PRIMA, grant number 1833; project Dairy Innovation for Mediterranean SME—DAINME-SME). | ca |
dc.format.extent | 14 | ca |
dc.language.iso | eng | ca |
dc.publisher | MDPI | ca |
dc.relation.ispartof | Foods | ca |
dc.rights | Attribution 4.0 International | ca |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | * |
dc.title | Separation of α-Lactalbumin-Enriched Fractions from Caprine and Ovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing | ca |
dc.type | info:eu-repo/semantics/article | ca |
dc.description.version | info:eu-repo/semantics/publishedVersion | ca |
dc.rights.accessLevel | info:eu-repo/semantics/openAccess | |
dc.embargo.terms | cap | ca |
dc.relation.projectID | EC/H2020/1833/EU/Dairy Innovation for Mediterranean SME/DAINME-SME | ca |
dc.subject.udc | 663/664 | ca |
dc.identifier.doi | https://doi.org/10.3390/foods12142688 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |