Yield and Properties of Cottonseed-Cheese whey Protein Coprecipitate Prepared Using Sodium Hexametaphosphate

Abstract

The best yield conditions for the preparation of cottonseed-cheese whey protein coprecipitate using sodium hexametaphosphate were determined. The coprecipitate was then prepared under these conditions and evaluated for nitrogen yield, acidulant requirement, and properties in comparison with separately precipitated cottonseed and cheese whey proteins. The coprecipitation resulted in an acidulant saving but slightly less nitrogen yield than the separate precipitation of cottonseed and cheese whey proteins. The low nitrogen yield maybe improved by reducing the concentration of cations in cheese whey which competes with protein for phosphate ions. The coprecipitate had a higher protein score and protein efficiency ratio than the cottonseed isolate and the cottonseed isolate-cheese whey mixture, suggesting the nutritional advantage of the coprecipitation process over separate precipitation of cottonseed and cheese whey proteins. Although the coprecipitate had better functional properties than the cotton seed isolate, it did not differ very much from the cottonseed-cheese whey isolate mixture.