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Recovery of Proteins from Whey Using Chitosan as a Coagulant

  • John F. Kennedy
  • Marion Paterson
  • David W. Taylor
  • Maria P. C. Silva

Abstract

In recent years the attitude towards whey proteins has changed and they are no longer considered as waste products, but rather as valuable nutrients that can be used in the food industry. A study of the effectiveness of chitosan as a coagulant for removing proteins from whey elucidated the conditions at which chitosan operates most efficiently. Such factors as optimum dosage, pH of reaction, time of mixing and sedimentation rates were studied. The highest recovery of proteins from whey was ca. 40%, estimated by amino acid analysis.

Keywords

Whey Protein Chitosan Concentration Protein Protein Strong Electrostatic Attraction Adsorbed Polyelectrolyte 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Springer Science+Business Media New York 1994

Authors and Affiliations

  • John F. Kennedy
    • 1
  • Marion Paterson
    • 1
  • David W. Taylor
    • 1
  • Maria P. C. Silva
    • 1
  1. 1.Research Laboratory for the Chemistry of Bioactive Carbohydrates and Proteins, Department of ChemistryThe University of BirminghamBirminghamEngland

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