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Separation of α-Lactalbumin Enriched Fraction from Bovine Native Whey Concentrate by Combining Membrane and High-Pressure Processing
dc.contributor.author | Romo, María | |
dc.contributor.author | Castellari, Massimo | |
dc.contributor.author | Fartdinov Miller, Dinar | |
dc.contributor.author | Felipe, Francisco Javier | |
dc.contributor.other | Indústries Alimentàries | ca |
dc.date.accessioned | 2023-04-27T13:41:28Z | |
dc.date.available | 2023-04-27T13:41:28Z | |
dc.date.issued | 2023-01-19 | |
dc.identifier.citation | Romo, María, Massimo Castellari, Dinar Fartdinov, and Xavier Felipe. 2023. "Separation Of Α-Lactalbumin Enriched Fraction From Bovine Native Whey Concentrate By Combining Membrane And High-Pressure Processing". Foods 12 (3): 480. doi:10.3390/foods12030480. | ca |
dc.identifier.issn | 2304-8158 | ca |
dc.identifier.uri | http://hdl.handle.net/20.500.12327/2167 | |
dc.description.abstract | Whey exhibits interesting nutritional properties, but its high β-Lactoglobulin (β-Lg) content could be a concern in infant food applications. In this study, high-pressure processing (HPP) was assessed as a β-Lg removal strategy to generate an enriched α-Lactalbumin (α-La) fraction from bovine native whey concentrate. Different HPP treatment parameters were considered: initial pH (physiological and acidified), sample temperature (7–35 °C), pressure (0–600 MPa) and processing time (0–490 s). The conditions providing the best α-La yield and α-La purification degree balance (46.16% and 80.21%, respectively) were 4 min (600 MPa, 23 °C), despite the significant decrease of the surface hydrophobicity and the total thiol content indexes in the α-La-enriched fraction. Under our working conditions, the general effects of HPP on α-La and β-Lg agreed with results reported in other studies of cow milk or whey. Notwithstanding, our results also indicated that the use of native whey concentrate could improve the β-Lg precipitation degree and the α-La purification degree, in comparison to raw milk or whey. Future studies should include further characterization of the α-La-enriched fraction and the implementation of membrane concentration and HPP treatment to valorize cheese whey. | ca |
dc.format.extent | 17 | 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 Fraction from Bovine 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/foods12030480 | ca |
dc.contributor.group | Funcionalitat i Seguretat Alimentària | ca |
dc.contributor.group | Qualitat i Tecnologia Alimentària | ca |
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