| Author | Dias, Palika Namali |
| Call Number | AIT Thesis no. AE-97-7 |
| Subject(s) | Whey products
|
| Note | A thesis proposal submitted in partial fulfillment of the requirements for the degree of Master
of Science, School of Environment, Resources & Development |
| Publisher | Asian Institute of Technology |
| Abstract | This study was carried out to investigate the relationship between processmg
conditions and the functional properties of the protein in whey.
Whey protein concentrates were prepared from cottage cheese whey by coagulating
with chitosan and concentrating by Rotavapor. The best chitosan concentration dosage
investigated to coagulate whey was 60 mg/L and the working conditions of Rotavapor to
concentrate whey was 90 - 100 RPM and 90-100 mbar vacuum pressure.
The four samples obtained from different methods, Rotavapor vacuum dried (RV),
Rotavapor Freeze dried (RF), Chitosan vacuum dried (CV), Chitosan freeze dried (CF) and the
commercial sample (COM) which was produced by ultrafiltration followed by freeze drying,
were investigated for their functional properties . All the samples had good solubility, foaming,
gelation, emulsification, Water Binding Capacity (WBC), and Oil Binding Capacity (OBC),
but had low viscosity in 6% dispersions and were unable to form stable foams. The
functionality among the samples were significantly different (p<0.05), and suggested that there
is an effect of processing method on functional properties.
RV sample had highest foaming capacity, and OBC, but the solubility, emulsion
activity, and gelation was highest in COM sample. Chitosan coagulated samples had the least
functionalities except in WBC, and suggested that though it was present in minor amount, the
presence of chitosan in the sample had a significant effect (P<0.05) on its functional
properties. It also suggested that sugars and salts coprecipitated with the whey protein. The
variation in functionality was ascribed to composition of whey protein sample, the ratio of
different whey proteins present, and conformation and charges of protein molecules prepared
by different methods. |
| Year | 1997 |
| Type | Thesis |
| School | School of Environment, Resources, and Development (SERD) |
| Department | Department of Food, Agriculture and Natural Resources (Former title: Department of Food Agriculture, and BioResources (DFAB)) |
| Academic Program/FoS | Agricultural and Food Engineering (AE) |
| Chairperson(s) | Rakshit, Sudip K.; |
| Examination Committee(s) | Jindal, V. K. ;Athapol N. ;Vincent , J. C.
|
| Degree | Thesis (M.Sc.) - Asian Institute of Technology, 1997 |