Abstract
Progressive freeze concentration of whey protein solutions is evaluated. Since solutions in industry are more complex, the effect of the addition of sodium chloride and sucrose on the inclusion behaviour is studied as well. Using a progressive freeze concentrator solutions of whey protein and mixtures of whey protein and/or sucrose and/or sodium chloride were freeze concentrated. At an initial concentration of 4%(w/w), whey proteins were not included in the ice fraction. At higher concentrations the inclusions are caused by the increase in viscosity in the boundary layer, impeding mass transfer. The addition of sucrose caused a similar effect. Presence of sodium chloride causes inclusions through the occurrence of a zone where the solution is locally super-cooled and leads to the formation of dendritic ice which encapsulates pockets of solution in the ice layer. Mixtures of both sucrose and sodium chloride gave no additive effect on solute inclusion but just a concurrent effect.
Highlights
Protein recovery in the food industry from side streams that may contain plant or dairy proteins, has gained increasing interest as it can prevent pollution, but can yield a high value protein product (Waglay et al, 2014)
Most pro tein solution contain salts and carbohydrates, which may affect the in clusion of the proteins. To mimic such industrially relevant solutions, we investigate the influence of sodium chloride and sucrose as model components on the progressive freeze concentration of whey protein isolate
The deviation from the expected melting temperature for these samples is most probably caused by undesired freeze concentration during the freezing of the sample in the differ ential scanning calorimetry (DSC)
Summary
Protein recovery in the food industry from side streams that may contain plant or dairy proteins, has gained increasing interest as it can prevent pollution, but can yield a high value protein product (Waglay et al, 2014) During recovery these proteins need to be concentrated and dried. Freeze concentration is performed by selective growth of ice crystals in suspension or in an ice layer. The latter approach, often referred to as progressive freeze concentration, is less known than sus pension freeze concentration, but requires less complicated and more economic equipment (Sanchez et al, 2011b).
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