Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts
Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar...
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MDPI AG
2024-11-01
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| author | Alex Pierce Denise Skonberg Beth Calder Rob Dumas Qing Jin |
| author_facet | Alex Pierce Denise Skonberg Beth Calder Rob Dumas Qing Jin |
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| description | Whey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp (<i>Saccharina latissima)</i> extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste. Physicochemical and functional parameters including protein content, protein recovery efficiency, mineral content, total phenolic content (TPC), antioxidant capacity, color, water- and oil-holding capacity, gelling capacity, foaming activity and stability, and emulsifying activity and stability were tested on the resulting flocculates. The yield of the dried flocculates by use of alginate, the sugar kelp polysaccharide extract (SKPE), and carrageenan were 1.66, 0.98, and 1.22 g/100 g of liquid whey with protein contents of 27.4%, 45.5%, and 37.5%, respectively. The protein recovery efficiency from the whey was 57.5%, 56.2%, and 57.9% using alginate, SKPE, and carrageenan, respectively. The alginate flocculate had the highest oil-holding capacity and foaming abilities while the carrageenan flocculate had the best gelling ability and the highest emulsifying activity and stability. TPC and antioxidant activity were highest in the SKPE flocculate. All three flocculates presented slightly different compositional and functional qualities, which could be used for a variety of products. This study showed that seaweed polysaccharides present a simple and effective way to extract protein from liquid whey waste while creating a functional and high-protein ingredient. |
| format | Article |
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| spelling | doaj-art-e88c6da1a5724d5a823ab0b771dabb942025-08-20T02:04:52ZengMDPI AGFoods2304-81582024-11-011322366310.3390/foods13223663Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> ExtractsAlex Pierce0Denise Skonberg1Beth Calder2Rob Dumas3Qing Jin4School of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USASchool of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USASchool of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USASchool of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USASchool of Food and Agriculture, University of Maine, 5735 Hitchner Hall, Orono, ME 04469, USAWhey is the largest waste product of the cheese-making industry and the current methods of extracting the nutrients from it are costly and inefficient. This study assessed the feasibility of using crude polysaccharides to flocculate proteins from liquid whey waste. The flocculants used were a sugar kelp (<i>Saccharina latissima)</i> extract, as well as commercial seaweed polysaccharides, alginate and k-carrageenan, to recover proteins from the liquid whey waste. Physicochemical and functional parameters including protein content, protein recovery efficiency, mineral content, total phenolic content (TPC), antioxidant capacity, color, water- and oil-holding capacity, gelling capacity, foaming activity and stability, and emulsifying activity and stability were tested on the resulting flocculates. The yield of the dried flocculates by use of alginate, the sugar kelp polysaccharide extract (SKPE), and carrageenan were 1.66, 0.98, and 1.22 g/100 g of liquid whey with protein contents of 27.4%, 45.5%, and 37.5%, respectively. The protein recovery efficiency from the whey was 57.5%, 56.2%, and 57.9% using alginate, SKPE, and carrageenan, respectively. The alginate flocculate had the highest oil-holding capacity and foaming abilities while the carrageenan flocculate had the best gelling ability and the highest emulsifying activity and stability. TPC and antioxidant activity were highest in the SKPE flocculate. All three flocculates presented slightly different compositional and functional qualities, which could be used for a variety of products. This study showed that seaweed polysaccharides present a simple and effective way to extract protein from liquid whey waste while creating a functional and high-protein ingredient.https://www.mdpi.com/2304-8158/13/22/3663whey proteinalginatecarrageenanseaweed polysaccharidesflocculation |
| spellingShingle | Alex Pierce Denise Skonberg Beth Calder Rob Dumas Qing Jin Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts Foods whey protein alginate carrageenan seaweed polysaccharides flocculation |
| title | Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts |
| title_full | Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts |
| title_fullStr | Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts |
| title_full_unstemmed | Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts |
| title_short | Development of a Whey Protein Recovery Process Using Sugar Kelp (<i>Saccharina latissima)</i> Extracts |
| title_sort | development of a whey protein recovery process using sugar kelp i saccharina latissima i extracts |
| topic | whey protein alginate carrageenan seaweed polysaccharides flocculation |
| url | https://www.mdpi.com/2304-8158/13/22/3663 |
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