| Short communication: Annatto in Cheddar cheese-derived whey protein concentrate is primarily associated with milk fat globule membrane. | |
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MedLine Citation:
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PMID: 22281326 Owner: NLM Status: In-Data-Review |
Abstract/OtherAbstract:
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The yellow color of Cheddar cheese whey arises from a residual amount of annatto that partitions into the whey during Cheddar cheese manufacture. Bleaching of the color using hydrogen peroxide or benzoyl peroxide is often a prerequisite to produce an acceptable neutral-colored whey protein concentrate and isolate. However, the use of these strong oxidizing agents often generates off-flavors as a result of lipid oxidation and results in loss of nutritive value due to protein oxidation. The objective of this study was to determine the extent of partitioning of annatto between protein, milk fat globule membrane (MFGM), and aqueous (serum) phases of cheese whey so that a simple method can be developed to remove annatto from cheese whey. The MFGM was separated from Cheddar cheese whey using a recently developed novel method. Quantitative analysis of the distribution of annatto in the fat-free whey protein isolate (WPI), the MFGM fractions, and the serum phase revealed that annatto was not bound to the protein fraction but was mostly distributed between the serum phase and the MFGM fraction. The results showed that a colorless WPI or whey protein concentrate could be produced from Cheddar cheese whey by separation of MFGM from the whey, followed by diafiltration. This approach will negate the need for using bleaching agents. |
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Authors:
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D Zhu; S Damodaran |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Journal of dairy science Volume: 95 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2012 Feb |
Date Detail:
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Created Date: 2012-01-27 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 614-7 Citation Subset: IM |
Copyright Information:
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Copyright © 2012 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Department of Food Science, University of Wisconsin at Madison, 1605 Linden Drive, Madison 53706. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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