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Gantumur MA, Sukhbaatar N, Shi R, Hu J, Bilawal A, Qayum A, Tian B, Jiang Z, Hou J. Structural, functional, and physicochemical characterization of fermented whey protein concentrates recovered from various fermented-distilled whey. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108130] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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Gantumur MA, Hussain M, Li J, Hui M, Bai X, Sukhbaatar N, Li J, Chen W, Hou J, Jiang Z. Modification of fermented whey protein concentrates: Impact of sequential ultrasound and TGase cross-linking. Food Res Int 2023; 163:112158. [PMID: 36596109 DOI: 10.1016/j.foodres.2022.112158] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 11/01/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
This study aimed to examine the impact of fermentation process on whey protein and improve the general properties of fermented whey protein concentrate (FWPC) recovered by a combined ultrafiltration-diafiltration (UF-DF) operation. Impacts of sequential ultrasound (US) pretreatment and transglutaminase (TGase) crosslinking on structural, functional, and physicochemical properties of FWPCs were investigated. Partially denatured and hydrolyzed fermented whey protein could replace heat denaturation prior to the TGase addition to a whey protein system. Sequential treatment increased the molecular weight of FWPCs as exhibited by both SEM and SDS-PAGE, which demonstrates that modification can lead to the polymers and oligomers production. The zeta potential value increased significantly after US treatment and enzyme catalysis, and all the modified FWPCs were strongly negatively charged. Compared with the secondary structure of untreated FWPCs, the percentage of α-helix and random coil in modified FWPCs significantly increased, while the percentage of β-sheet and β-turns reduced. Solubility, free sulfhydryl groups, and surface hydrophobicity of all FWPCs were significantly improved compared to non-fermented WPC (P < 0.05). Sequential treatment induced a substantial impact on the emulsifying activity and stability of modified samples in comparison with untreated FWPCs. Scanning electron microscope pictures confirmed the positive effects of sequential treatments on texture and void size reduction. Therefore, the application of recovering modified FWPCs is fully recommended as a commercially viable approach for enhanced protein production at the industrial scale.
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Affiliation(s)
- Munkh-Amgalan Gantumur
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China; College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Muhammad Hussain
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Jinzhe Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Mizhou Hui
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China; Frontier Biotechnology Laboratory, Hangzhou International Innovation Center, Zhejiang University, Hangzhou, 311200, PR China
| | - Xi Bai
- College of Life Sciences, Northeast Agricultural University, Harbin 150030, PR China
| | - Narantuya Sukhbaatar
- School of Industrial Technology, Mongolian University of Science and Technology, 14191, Baga toiruu 34, Sukhbaatar district Ulaanbaatar, Mongolia
| | - Jinpeng Li
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Wei Chen
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China
| | - Juncai Hou
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
| | - Zhanmei Jiang
- Key Laboratory of Dairy Science, Ministry of Education, College of Food Science, Northeast Agricultural University, Harbin, 150030, PR China.
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Raut S, Jain S, Dhamole P, Agrawal S. WPC manufacturing using thermal -polyelectrolyte precipitation: A product quality and techno-economic assessment. J FOOD ENG 2022. [DOI: 10.1016/j.jfoodeng.2021.110796] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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García Casas VE, Vargas Pérez J, Sánchez Companioni R, Diez García N. Protein recovery from residual bovine whey: Influence of acid thermo-coagulation. BIONATURA 2021. [DOI: 10.21931/rb/2021.06.01.24] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022] Open
Abstract
Thermal treatment of acidified bovine whey is one of the most efficient traditional methods for the recovery and use of residual proteins in this byproduct and an alternative way of sustainable use of this type of resource. The yield of protein recovery from residual whey obtained as a byproduct was evaluated using the acid thermo-coagulation method. Bovine whey samples were collected in dry and rainy seasons and were subjected to acid thermo-coagulation, and the protein sample preparation was achieved using the TCA/Acetone and TCA/Acetone/Phenol methods. The determination of peptides was accomplished by electrophoresis SDS-PAGE. The TCA/Acetone/Phenol method reported better performance with a higher yield (22.2 μg/ml) than the classic TCA/Acetone method (8.8 μg/ml). The proteins found in higher proportion in whey samples of the dry season, representing 82.6 % of the total protein content, while in whey samples of rainy season equivalent up to 65.4 % of total proteins. The acid thermo-coagulation technique showed high-efficiency performance in whey peptide recovery.
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Affiliation(s)
| | - Jeffrey Vargas Pérez
- Centro de Investigación Biotecnológicas del Ecuador (CIBE), Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil, Ecuador
| | | | - Nardy Diez García
- Centro de Investigación Biotecnológicas del Ecuador (CIBE), Facultad de Ciencias de la Vida, Escuela Superior Politécnica del Litoral, ESPOL, Guayaquil, Ecuador
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Yadav B, Chavan S, Atmakuri A, Tyagi RD, Drogui P. A review on recovery of proteins from industrial wastewaters with special emphasis on PHA production process: Sustainable circular bioeconomy process development. BIORESOURCE TECHNOLOGY 2020; 317:124006. [PMID: 32889176 DOI: 10.1016/j.biortech.2020.124006] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 08/07/2020] [Accepted: 08/10/2020] [Indexed: 06/11/2023]
Abstract
The economy of the polyhydroxyalkanoate (PHA) production process could be supported by utilising the different by-products released simultaneously during its production. Among these, proteins are present in high concentrations in liquid stream which are released after the cell disruption along with PHA granules. These microbial proteins can be used as animal feed, adhesive material and in manufacturing of bioplastics. The recycling of the protein containing liquid stream also serves as a promising approach to maintain circular bioeconomy in the route. For this aim, it is important to obtain good yield and limit the drawbacks of protein recovery processes and associated costs. The review focuses on recycling of the liquid stream generated during acid/thermal-alkali treatment for PHA production that would close the gap in linear economy and attain circularity in the process. Examples to recover proteins from other industrial waste streams along with their applications have also been discussed.
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Affiliation(s)
- Bhoomika Yadav
- INRS Eau, Terre et Environnement, 490, rue de la Couronne, Québec G1K 9A9, Canada
| | - Shraddha Chavan
- INRS Eau, Terre et Environnement, 490, rue de la Couronne, Québec G1K 9A9, Canada
| | - Anusha Atmakuri
- INRS Eau, Terre et Environnement, 490, rue de la Couronne, Québec G1K 9A9, Canada
| | - R D Tyagi
- INRS Eau, Terre et Environnement, 490, rue de la Couronne, Québec G1K 9A9, Canada.
| | - Patrick Drogui
- INRS Eau, Terre et Environnement, 490, rue de la Couronne, Québec G1K 9A9, Canada
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Yadav J, Yan S, Ajila C, Bezawada J, Tyagi R, Surampalli R. Food-grade single-cell protein production, characterization and ultrafiltration recovery of residual fermented whey proteins from whey. FOOD AND BIOPRODUCTS PROCESSING 2016. [DOI: 10.1016/j.fbp.2016.04.012] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 189] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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Yadav JSS, Bezawada J, Ajila CM, Yan S, Tyagi RD, Surampalli RY. Mixed culture of Kluyveromyces marxianus and Candida krusei for single-cell protein production and organic load removal from whey. BIORESOURCE TECHNOLOGY 2014; 164:119-127. [PMID: 24844166 DOI: 10.1016/j.biortech.2014.04.069] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/20/2014] [Accepted: 04/22/2014] [Indexed: 06/03/2023]
Abstract
The study was conducted to evaluate the potential of mixed culture of Kluyveromyces marxianus and Candida krusei to enhance COD removal efficiency, minimize contamination at extreme conditions (high temperature 40°C and low pH 3.5) during batch and continuous aerobic fermentation and to obtain improved quality single-cell protein (SCP) using whey as substrate. The batch fermentation of mono-culture and mixed culture result showed that the mixed culture resulted in 8.8% higher COD removal efficacy with 19% higher biomass yield and 33% increased productivity. The maximum COD removal 80.2% (including residual protein) was obtained at 24h HRT with biomass productivity of 0.17 g/L/h; however, maximum biomass productivity of 0.38 g/L/h and 34% COD removal were obtained at 6h HRT. The results showed that the mixed culture of acid resistance and thermo-tolerant yeasts was a potential way to produce SCP (animal feed) and simultaneous COD removal under extreme operating conditions.
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Affiliation(s)
- J S S Yadav
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - J Bezawada
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - C M Ajila
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - S Yan
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - R D Tyagi
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada.
| | - R Y Surampalli
- Department of Civil Engineering, University of Nebraska-Lincoln, N104 SEC, P.O. Box 886105, Lincoln, NE 68588-6105, USA
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