scholarly journals Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

2020 ◽  
Vol 24 (4) ◽  
pp. 337-342
Author(s):  
Gisele Murador ◽  
Alessandra Bosso ◽  
Hélio Suguimoto ◽  
Luiz Rodrigo Ito Morioka
Keyword(s):  
Carbon Source ◽  
Production Process ◽  
Dairy Products ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Free Products ◽  
Aqueous Fraction ◽  
Texture Characteristics ◽  
Β Lactoglobulin ◽  
Cheese Production

O soro do queijo é um subproduto do processo de produção de queijo, sendo este a fração aquosa obtida após a coagulação das caseínas do leite. É rico em lactose, proteínas do soro do queijo (β-lactoglobulina e α-lactoalbumina), vitaminas e minerais. O Soro pode ser utilizado como meio de cultivo por diversos micro-organismos para produção da enzima β-galactosidase, pois estes utilizam a lactose como fonte de carbono. A β-galactosidase é umas das enzimas mais importantes para os laticínios, pois hidrolisa a lactose em glicose e galactose. A β-galactosidase é utilizada para melhorar as características tecnológicas e de textura de produtos lácteos e desenvolvimento de novos produtos isentos de lactose. A β-galactosidase pode ser obtida por diferentes espécies de micro-organismos como fungos, leveduras e bactérias, de animais, frutos e plantas. Porém as de origem microbiana são as de maior interesse para a indústria, uma vez que estas são consideradas seguras para o consumo e possuem maior rendimento.   Palavras-chave: Biotecnologia. Enzima. Fermentação. Lactase. Subproduto.   Abstract Cheese whey is a by-product of the cheese production process, which is the aqueous fraction obtained after the milk caseins coagulation. It is rich in lactose, cheese whey proteins (β-lactoglobulin and α-lactoalbumin), vitamins and minerals. Cheese whey can be used as a culture by several microorganisms for the enzyme β-galactosidase production, as they use lactose as a carbon source. Β-galactosidase is one of the most important enzymes for dairy products, as it hydrolyzes lactose into glucose and galactose. Β-galactosidase is used to improve the technological and texture characteristics of dairy products and  to develop  new lactose-free products. Β-galactosidase can be obtained by different species of microorganisms such as fungi, yeasts and bacteria, from animals, fruits and plants. However, those of microbial origin are of greater interest to the industry, since they are considered safe for consumption and have the highest earinings.   Keywords: Biotechnology. Enzyme. Fermentation. By-product.  

Detection of Advanced Glycation End-Products (AGEs) During Dry-State Storage of ?-Lactoglobulin/Lactose

2012 ◽  
Vol 65 (12) ◽  
pp. 1620 ◽  
Author(s):  
Sisse Jongberg ◽  
Michael Rasmussen ◽  
Leif H. Skibsted ◽  
Karsten Olsen
Keyword(s):  
Advanced Glycation End Products ◽  
Dairy Products ◽  
Polyclonal Antibodies ◽  
Whey Proteins ◽  
Water Environment ◽  
Prolonged Storage ◽  
Advanced Glycation ◽  
Glycation End Products ◽  
End Products ◽  
Β Lactoglobulin

Glycation of whey proteins is primarily affected by temperature, water activity, and pH, and leads to changes of the functional and nutritional properties of the proteins. In the case of prolonged storage of mixtures of lactose and β-lactoglobulin as a model for dried dairy products under mild heat treatment (60–70°C) in a restricted water environment (aw 0.64) at pH 7, Nϵ-(carboxymethyl)lysine (CML) and furosine were formed concomitant with glycation of β-lactoglobulin. Indirect ELISA using polyclonal antibodies against advanced glycation end products (AGEs) was shown to correlate with analyses of CML using HPLC and may be used for quality control of dried dairy products. The glycation changed the solubility properties of the protein by forming polymeric carbohydrate products of β-lactoglobulin and AGEs as characterised by SDS–PAGE.

scholarly journals Structures and Properties of Gellan Polymers Produced bySphingomonas paucimobilis ATCC 31461 from Lactose Compared with Those Produced from Glucose and from Cheese Whey

1999 ◽  
Vol 65 (6) ◽  
pp. 2485-2491 ◽  
Author(s):  
Arsénio M. Fialho ◽  
Lígia O. Martins ◽  
Marie-Lucie Donval ◽  
Jorge H. Leitão ◽  
Michael J. Ridout ◽  
...  
Keyword(s):  
Carbon Source ◽  
Cheese Whey ◽  
Waste Product ◽  
Growth Media ◽  
Sphingomonas Paucimobilis ◽  
Significant Component ◽  
Polysaccharide Biosynthesis ◽  
Substitution Level ◽  
Structures And Properties ◽  
Cheese Production

ABSTRACT The dairy industry produces large quantities of whey as a by-product of cheese production and is increasingly looking for new ways to utilize this waste product. Gellan gum is reliably produced bySphingomonas paucimobilis in growth media containing lactose, a significant component of cheese whey, as a carbon source. We studied and compared polysaccharide biosynthesis by S. paucimobilis ATCC 31461 in media containing glucose, lactose (5 to 30 g/liter), and sweet cheese whey. We found that altering the growth medium can markedly affect the polysaccharide yield, acyl substitution level, polymer rheological properties, and susceptibility to degradation. Depression of gellan production from lactose compared with gellan production from glucose (approximately 30%) did not appear to occur at the level of synthesis of sugar nucleotides, which are the donors of monomers used for biosynthesis of the repetitive tetrasaccharide unit of gellan. The lactose-derived biopolymer had the highest total acyl content; the glucose- and whey-derived gellans had similar total acyl contents but differed markedly in their acetate and glycerate levels. Rheological studies revealed how the functionality of a gellan polysaccharide is affected by changes in the acyl substitution.

Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin

1992 ◽  
Vol 59 (4) ◽  
pp. 527-532 ◽  
Author(s):  
Geoffrey O. Regester ◽  
R. John Pearce ◽  
Victor W. K. Lee ◽  
Michael E. Mangino
Keyword(s):  
Cheese Whey ◽  
Binding Capacity ◽  
Whey Proteins ◽  
Surface Hydrophobicity ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Native Proteins ◽  
Native Whey ◽  
Induced Changes ◽  
Β Lactoglobulin

SummaryCorrelations were identified between levels of the native whey proteins, β-lactoglobulin and α-lactalbumin and the surface and total hydrophobicities of cheese whey in response to different heat treatments. Heat-induced changes in the native βlactoglobulin content and surface hydrophobicity of whey exhibited the most significant linear relationship while correlations between total hydrophobicity and the native proteins were less significant because of an atypical rise in the n−heptane-binding capacity of whey after high-temperature treatment. The content of native β-lactoglobulin in whey was more sensitive to heating than the content of native α-lactalbumin, while heat-related changes in the total hydrophobicity of whey were generally greater than similar changes in surface hydrophobicity.

scholarly journals Yeasts from Canastra cheese production process: Isolation and evaluation of their potential for cheese whey fermentation

2017 ◽  
Vol 91 ◽  
pp. 72-79 ◽  
Author(s):  
Rafaela Pereira Andrade ◽  
Carolina Naves Melo ◽  
Zlatina Genisheva ◽  
Rosane Freitas Schwan ◽  
Whasley Ferreira Duarte
Keyword(s):  
Production Process ◽  
Cheese Whey ◽  
Cheese Production

scholarly journals Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins

2020 ◽  
Author(s):  
Venkateswarlu Sunkesula ◽  
Anil Kommineni ◽  
Chenchaiah Marella ◽  
K. Muthukumarappan ◽  
Lloyd E. Metzger
Keyword(s):  
South Dakota ◽  
Protein Concentration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Enrichment Ratio ◽  
Foam Fractionation ◽  
Fractionation Process ◽  
Selective Enrichment ◽  
Four Levels ◽  
Β Lactoglobulin

Background: Foam fractionation technology works on the adsorptive bubble separation principle. This technique involves adsorption of the surface-active substances on to a gas-liquid interface and separation of these components from the liquid along with bubbles as foam. The foam separation technology has been successfully utilized in the recovery of proteins from solutions containing either a single protein or binary mixtures. To develop a foam fractionation technology for selective enrichment and recovery of whey proteins, it is essential to investigate the effect of different feed and process variables that affect the foam fractionation process. The aim of the current study was to investigate the effect of two important feed variables, such as pH and initial protein concentration on recovery and enrichment of total whey proteins as well as α-lactalbumin and β-lactoglobulin. Methods: All the experiments were conducted in Agriculture and biosystems engineering lab and Alfred Dairy Science lab at South Dakota State University, Brookings, South Dakota during 2011-2013. The experiments used four levels of initial protein concentration and five levels of feed pH. Yield and enrichment ratios were determined for total whey proteins, α-Lactalbumin (α-La) and β-Lactoglobulin (β-Lg). Result: Whey protein yields ranged from 51.58 to 90.92%, while the enrichment ratios were between 1.2 to 5. The yield of α-La varied from 59 to 94% and the highest enrichment ratio of 8.45 was obtained with the treatment combination of initial protein concentration of 109 mg/L and pH of 5.1. Selective enrichment of α-La over β-Lg was observed at a pH of 4.65 with α-La to β-Lg ratio of 0.49. These findings will be helpful in selective enrichment and recovery of valuable proteins from Cheddar cheese whey using the foam fractionation process.

Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

2019 ◽  
Vol 56 (6) ◽  
pp. 54-56
Author(s):  
E.Yu. Agarkova ◽  
◽  
A.G. Kruchinin ◽  
A.A. Agarkov ◽  
V.D. Haritonov
Keyword(s):  
Membrane Filtration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Dynamic Membrane

Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

1997 ◽  
Vol 36 (2-3) ◽  
pp. 361-367 ◽  
Author(s):  
Eleftheria Papachristou ◽  
Costas T. Lafazanis
Keyword(s):  
Cheese Whey ◽  
Treatment Plant ◽  
Membrane Technology ◽  
Biological Unit ◽  
Urban Sewage ◽  
Dairy Wastes ◽  
Starting Point ◽  
Quality Of Milk ◽  
Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

scholarly journals Incorporation of Spirulina platensis on Traditional Greek Soft Cheese with Respect to Its Nutritional and Sensory Perspectives

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 99
Author(s):  
Loulouda Bosnea ◽  
Antonia Terpou ◽  
Eleni Pappa ◽  
Efthymia Kondyli ◽  
Marios Mataragas ◽  
...  
Keyword(s):  
Protein Content ◽  
Spirulina Platensis ◽  
Dairy Products ◽  
Consumer Acceptance ◽  
Constant Weight ◽  
High Protein Content ◽  
Microbiological Profile ◽  
Soft Cheese ◽  
Evaluation Panel ◽  
Cheese Production

Spirulina platensis, the most popular microalgae species known for its high protein content and bioactive compounds such as phycocyanin and allophycocyanin, has been studied for cheese fortification. Incorporation of spirulina in dairy products poses major sensorial challenges due to its characteristic odor and its insolubility in food formulation, thus limiting consumer acceptance. The main objective was the production of a novel spread cheese fortified with spirulina, so powdered spirulina was added at different concentrations (0.25, 0.5, and 1%), and the effect on physicochemical, microbiological, and sensory characteristics was assessed. Cheese samples were examined for pH, fat (Gerber-Van Gulik method), salt (Volhard method), protein (Kjeldahl), and moisture content by drying to constant weight at 102 ± 1 °C. Cheeses were also assessed organoleptically by five experienced panelists. Generally, the addition of spirulina slightly increased the protein content and affected the color of the cheeses. The cheeses achieved a good microbiological profile and were all characterized as acceptable for consumption by the panelists. However, the cheeses with 0.25 and 0.5% spirulina were mostly preferred by the evaluation panel due to the less intense characteristic odor and taste of spirulina. We conclude that it is possible to produce an acceptable spread cheese with the addition of spirulina without significant changes in the cheese production line.

scholarly journals An Integrated Approach for the Valorization of Cheese Whey

Foods ◽  
2021 ◽  
Vol 10 (3) ◽  
pp. 564
Author(s):  
Francisco J. Barba
Keyword(s):  
Cheese Whey ◽  
Integrated Approach ◽  
Complete Recovery ◽  
Microbial Load ◽  
Processing Technologies ◽  
Whole Process ◽  
Unit Operations ◽  
Safe Product ◽  
Development Goals ◽  
Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

scholarly journals A Study on the Feasibility of Anaerobic Co-Digestion of Raw Cheese Whey with Coffee Pulp Residues

Energies ◽  
2021 ◽  
Vol 14 (12) ◽  
pp. 3611
Author(s):  
Sandra Gonzalez-Piedra ◽  
Héctor Hernández-García ◽  
Juan M. Perez-Morales ◽  
Laura Acosta-Domínguez ◽  
Juan-Rodrigo Bastidas-Oyanedel ◽  
...  
Keyword(s):  
Methane Production ◽  
Kinetic Models ◽  
Cheese Whey ◽  
Maximum Yield ◽  
Gompertz Model ◽  
Coffee Pulp ◽  
The One ◽  
The Cost ◽  
Best Fit ◽  
Cheese Production

In this paper, a study on the feasibility of the treatment of raw cheese whey by anaerobic co-digestion using coffee pulp residues as a co-substrate is presented. It considers raw whey generated in artisanal cheese markers, which is generally not treated, thus causing environmental pollution problems. An experimental design was carried out evaluating the effect of pH and the substrate ratio on methane production at 35 °C (i.e., mesophilic conditions). The interaction of the parameters on the co-substrate degradation and the methane production was analyzed using a response surface analysis. Furthermore, two kinetic models were proposed (first order and modified Gompertz models) to determine the dynamic profiles of methane yield. The results show that co-digestion of the raw whey is favored at pH = 6, reaching a maximum yield of 71.54 mLCH4 gVSrem−1 (31.5% VS removed) for raw cheese whey and coffee pulp ratio of 1 gVSwhey gVSCoffe−1. The proposed kinetic models successfully fit the experimental methane production data, the Gompertz model being the one that showed the best fit. Then, the results show that anaerobic co-digestion can be used to reduce the environmental impact of raw whey. Likewise, the methane obtained can be integrated into the cheese production process, which could contribute to reducing the cost per energy consumption.

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