Production of Denatured Whey Protein Concentrate at Various pHfrom Wastewater of Cheese Industry

https://doi.org/10.22146/agritech.55439

Robi Andoyo(1*), Anindya Rahmana Fitri(2), Ratih Siswanina Putri(3), Efri Mardawati(4), Bambang Nurhadi(5), Nandi Sukri(6), Rudi Saprudin Darwis(7)

(1) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(2) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(3) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(4) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(5) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(6) Department of Food Industrial Technology, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(7) Department of Social Welfare, Universitas Padjadjaran, West Java, Indonesia, Jalan Raya Bandung Sumedang KM 21, Jatinangor 40600 Sumedang, West Java
(*) Corresponding Author

Abstract


Wastewater produced from cheese industry is rich in biological component such as whey protein, fat and lactose. Whey protein is the residual liquid of cheese making process with a high protein efficiency ratio. The wastewater source used in this study was whey liquid from cheese processing industry located at West Java, Indonesia. Conversion of soluble whey protein into whey protein microparticle is required to produce food with nutritional value that can be adjusted to the needs of the specific target with high digestibility and palatability. Whey protein was collected by separation technique through heat treatment at specific condition. This was done by changing the heat treatment condition and pH of the samples. Changing the pH of the samples before heat treatment affect the ionic strength of the whey protein hence, altering the properties of the concentrate. This study aims to produce whey protein concentrate heated at various pH level and to observe physicochemical and functional properties of the concentrates. The method used in this research was a descriptive method conducted on three treatments and two replications namely whey protein concentrate production in a pH condition 6.4; 6.65; and 7.0. The parameters observed were physicochemical and functional properties. Furthermore, the result showed that there were decrease in protein content, along with the increasing pH before heat treatment. Microstructure image (SEM) showed a finer particles with the increasing pH. Meanwhile, solubility of the rehydrated samples tends to increase along with the increasing pH. The measurement of functional properties of the samples showed that denatured whey protein produced at different pH before heat treatment have different water holding capacity and a tendency to form bonds between protein particles thereby increasing the viscosity value. These physicochemical and functional properties were suitable for denatured whey protein to be used as a texture controller in whey protein based-food production.

Keywords


Cheese industry; pH modification; wastewater; whey protein concentrate

Full Text:

PDF


References

Alting, A.C., Weijers, M., de Hoog, E.H.A., van de Pijpekamp, A.M., Cohen Stuart, M.A., Hamer, R.J., de Kruif, C.G., Visschers, R.W. (2004). Acid-induced cold gelation of globular proteins: effects of protein aggregate characteristics and disulfide bonding on rheological properties. J. Agric. Food Chem. 52, 623–631. https://doi.org/10.1021/jf034753r

Andarwulan, N., Kusnandar, F., Herawati, D., (2011). Analisis Pangan. Dian Rakyat, Jakarta.

Anema, S.G., Li, Y., (2003). Effect of pH on the Association of Denatured Whey Proteins with Casein Micelles in Heated Reconstituted Skim Milk. J. Agric. Food Chem. 51, 1640–1646. https://doi.org/10.1021/jf025673a

Andoyo, R., Guyomarc’h, F., Cauty, C., Famelart, M.-H., (2014). Model mixtures evidence the respective roles of whey protein particles and casein micelles during acid gelation. Food Hydrocolloids Complete, 203–212. https://doi.org/10.1016/j.foodhyd.2013.10.019

Andoyo, R., Lestari, V.D., Mardawati, E and Nurhadi, B. Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods. (2018). International Journal of Food Science. Vol 2018, 1-17.

Awwaly, K.U.A., A., M., E., W., (2010). Pembuatan Edible Film Protein Whey: Kajian Rasio Protein dan Gliserol Terhadap Sifat Fisik dan Kimia. Jurnal Ilmu dan Teknologi Hasil Ternak 5, 45–46.

Awwaly, K.U.A., Mustakim, R.A., B., (2008). Karakterisasi Ekstrak Kasar Enzim Renin Mucor pusillus Terhadap Lingkungan. Jurnal Ilmu dan Teknologi Hasil Ternak Vol. 3, No. 2 (2008): 1-7.

Bourne, M.C., (2002). Food texture and viscosity: concept and measurement, 2nd ed. ed, Food science and technology international series. Academic Press, San Diego.

Chandan, R.C., A., K., N.P., S., (2008). Dairy Processing and Quality Assurance. Jhon Wiley and Son, New York.

C. I. Onwulata and P. J. Huth. (2018). Whey Processing, Functionality and Health Benefits, Wiley-Blackwell, Oxford, UK.

Dissayanake, M., (2011). Modulation of functional properties of whey proteins by microparticulation. (Dissertation). Faculty of Health, Engineering and Science. Victoria University, Australia.

Donato L, Dalgleish DG (2006) Effect of pH of heating on the qualitative and quantitative compositions of the sera of reconstituted skim milks and on the mechanisms of formation of soluble aggregates. J Agric Food Chem 54:7804–7811

Guyomarc’h, F., Famelart, M.-H., Henry, G., Gulzar, M., Leonil, J., Hamon, P., Bouhallab, S., Croguennec, T., (2014). Current ways to modify the structure of whey proteins for specific functionalities—a review. Dairy Science & Technology 95. https://doi.org/10.1007/s13594-014-0190-5

Hart, H., Hart, D.J., Craine, L.E., (2003). Kimia Organik, Suatu Kuliah Singkat. Erlangga, Jakarta.

Ju, Z.Y., Kilara, A., 1998. Textural Properties of Cold-set Gels Induced from Heat-denatured Whey Protein Isolates. Journal Food Science 63, 288–292.

Lucey, J. A. (2004). Cultured dairy products: an overview of their gelation and texture properties. International Journal of Dairy Technology. Vol 57, No 2/3.

McSweeney, P.L.H., O’Mahony, J.A. (Eds), (2016). Advanced Dairy Chemistry. Springer, New York, USA.

Morand, M., Guyomarc’h, F and Famelart, M-H. (2011). How to tailor heat-induced whey protein/κ-casein complexes as a means to investigate the acid gelation of milk—a review. Dairy Science and Technology. Vol. 91. Page 97-126.

Pelegrine, D.H.G., Gasparetto, C.A., (2005). Whey proteins solubility as function of temperature and pH. LWT - Food Science and Technology 1, 77–80. https://doi.org/10.1016/j.lwt.2004.03.013

Purnama, S., (2016). Sifat Fungsional Whey Protein Powder yang Diproduksi pada Beberapa Konsentrasi Mineral (Skripsi). Departemen Teknologi Industri Pangan. Fakultas Teknologi Industri PertanianUniversitas Padjadjaran, Bandung

S Khairunnisa, R Andoyo, H Marta and G L U Saripudin. (2018). Process optimization of emergency food originated from denatured whey protein concentrate and dried sweet potato puree. IOP Conf. Series: Earth and Environmental Science. Vol. 157 (2018) 012032

Saleh, E., (2004). Dasar Pengolahan Susu dan Hasil Ikutan Ternak (Skripsi). Program Studi Produksi Ternak, Fakultas Pertanian, Universitas Sumatera Utara, Medan.

Sitindaon A. (2017). Produksi dan Kajian Sifat Fisikokimia Whey Protein Concentrate pada Beberapa Waktu Pemanasan. (Skripsi). Departemen Teknologi Industri Pangan. Fakultas Teknologi Industri Pertanian Universitas Padjadjaran, Bandung.

Situmorang, L., (2016). Sifat Fungsional Bubuk Whey Protein Hasil Pemanasan pada Lama yang Berbeda (Skripsi). Departemen Teknologi Industri Pangan. Fakultas Teknologi Industri Pertanian Universitas Padjadjaran, Bandung.

Smith, K., (2008). Dried Dairy Ingredients. Wisconsin Center for Dairy Research, Madison.

Susanto, T., Yuwono, (2001). Pengujian Fisik Pangan. Unesa University Press, Surabaya.

Walstra, P., Wouters, J.T.., Geurts, T.J., (2006). Dairy science and technology, 2nd ed. ed, Food science and technology. CRC/Taylor & Francis, Boca Raton.

Winarno, F.G., (1992). Kimia Pangan dan Gizi. PT Gramedia Pustaka Utama, Jakarta.



DOI: https://doi.org/10.22146/agritech.55439

Article Metrics

Abstract views : 1554 | views : 944

Refbacks

  • There are currently no refbacks.




Copyright (c) 2021 Robi Andoyo, Anindya Rahmana Fitri, Ratih Siswanina Putri, Efri Mardawati, Bambang Nurhadi, Nandi Sukri, Rudi Saprudin Darwis

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

agriTECH has been Indexed by:


agriTECH (print ISSN 0216-0455; online ISSN 2527-3825) is published by Faculty of Agricultural Technology, Universitas Gadjah Mada in colaboration with Indonesian Association of Food Technologies.


website statisticsView My Stats