Food Science and Technology Department
Department of Food Science and Technology: Faculty Publications
Document Type
Article
Date of this Version
2021
Citation
https://doi.org/10.1016/j.fufo.2021.100052 Received 19 February 2021; Received in revised form 28 May 2021; Accepted 31 May 2021 2666-8335/© 2021 The Author(s). Published by Elsevier B.V. This is an open access article under the CC BY license ( http://creativecommons.org/licenses/by/4.0/ )
Abstract
Electrodialysis with bipolar membrane (EDBM) is promising to recover phospholipids (PLs) from sweet whey and whey protein concentrate (WPC), as it promotes lipoprotein complex formation following a decrease in pH and ionic strength. The aim of this work was to study the impact of dilution factor (without dilution, with a 2X, 4X and 6X dilution) after EDBM on the process performances. For both products, a 4X dilution, which cor- responds to a decrease in ionic strength of 81.4 ± 1.5 % for sweet whey and 79.4 ± 0.4 % for WPC, seemed sufficient to maximize lipoprotein complex formation as a plateau was reached in the defatting rates. Further- more, it was demonstrated that the process could be used to recover PLs. Higher PL contents were found in the precipitates recovered from sweet whey combined with a dilution: highest contents in total PLs for WPC (7.45 ± 0.49 and 8.00 ± 0.49 g/100g with a 4X-6X dilution) were not different from the lowest content for sweet whey (7.50 ± 1.18 g/100 g without dilution). For both products, the main PLs recovered were phos- phatidylethanolamine and phosphatidylserine, which respectively represented between 42.0 ± 1.7 and 51.6 ± 2.3 % and 30.1 ± 2.2 to 38.7 ± 0.8 % of total PLs. Furthermore, considering their high ecoefficiency scores, sweet whey combined with a 2X or 4X dilution are the most promising conditions.
Comments
Future Foods 4 (2021) 100052