USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION

Ivan Evdokimov,Lyudmila Alieva,Tatyana Butkevich,Valeriy Varlamov,Vladimir Kurchenko,Vladimir- Haritonov

doi:10.12737/13117

Abstract

Abstract: The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds β-lactoglobulin and other proteins, thus forming an insoluble complex. The formation of complexes of proteins with the chitosan can be accompanied by both a change in the balance of forces that determine the nature of intra- and intermolecular interactions of protein globules, and formation of coacervates differing in size, shape, charge, degree of hydration. Electrostatic forces make the main contribution to the formation of the insoluble chitosan protein complex. In the study of the chitosan complexes formation conditions with the milk serum protein, the pH interaction was studied, as well as concentration of chitosan, the molecular mass of the polysaccharide, ionic strength, and other factors. These patterns of interaction of the milk serum proteins with the chitosan have formed the basis for the development of sorbents based on this polysaccharide. We studied the sorption properties of various forms of chitosan: granulated, as cryogels, as well as part of calcium tartrate gel. Using the chitozan containing sorbents allows us to select proteins from the milk serum and obtain purified preparations of β-lactoglobulin and lactoferrin. Inclusion of the chitosan in the milk beverages and dairy desserts allows us to create a functional food, where the polysaccharide acts as a technological, bactericidal and fungistatic agent.

Highlights

Intensive studies are being performed to assess the possibility of the chitosan usage in the manufacture of functional foods
We suggest that in the chitosan excess addition to the β-Lg solution, not all the polysaccharide functional groups are involved in the protein complex formation, which is why the ability to the complex sedimentation decreases, and the chitosanprotein complex remains in solution
The findings suggest to consider the chitosan usage be promising for the milk processing enterprises in the treatment of liquid industrial waste containing serum proteins, and the use of these systems for the isolation of proteins [20]

Summary

Introduction

Intensive studies are being performed to assess the possibility of the chitosan usage in the manufacture of functional foods. In the study of the chitosan-protein complexes formation, the pH interaction was studied, as well as the influence of ionic strength, concentration of chitosan with different molecular mass, temperature, and other factors. It was found that best the chitosan binds to the protein when the solution ionic strength is minimal, whereas at the NaCl concentrations of 0.2 M, the interaction does not occur (Fig. 4).

Results

Conclusion