Recuperação de proteínas do soro de leite bubalino através da coagulação com quitosana e por processo de separação por membranas

• Ano de defesa: 2017
• Autor(a) principal: Priscilla Celestino Almeida de Souza
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; ENG - DEPARTAMENTO DE ENGENHARIA QUÍMICA; Programa de Pós-Graduação em Engenharia Química; UFMG
• Palavras-chave em Português: Soro de leite bubalino; Proteínas; Processo de separação por membranas; Coagulação; Propriedades tecnológicas; Engenharia química; Búfalo; Soro de leite; Membranas (Tecnologia)
• Link de acesso: http://hdl.handle.net/1843/54867

Whey is a co-product produced indirectly in dairy products, from the manufacture of cheese and casein, and has water, proteins, fats, lactose and minerals in its composition. Despite its expressive generated volume, some dairy products use whey as effluent, which, if not treated, can cause environmental problems. Whey from buffalo milk derivatives is not widespread in Brazil, but because it has a higher dry matter content when compared to bovine whey, it is interesting for the production of dairy products. The present work aims to concentrate and produce a powdered material of buffalo whey, recovering the protein aiming at a product with greater added value and the consequent reduction of the pollutant value of the effluent from the industry of derivatives of this milk. To achieve this objective, the concentration process using chitosan and the membrane separation process using ultrafiltration and diafiltration and the combination of both processes are evaluated. After evaluation, the best whey protein recovery process was determined by the membrane separation process, and the obtained material was spray-dried. Subsequently, the technological properties of the powdered product were evaluated, such as protein solubility and foaming stability. Keywords: buffalo whey, proteins, membrane separation process, coagulation and technological properties.