A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization.

NICOLÁS, PAULA; FERREIRA, MARÍA LUJÁN; LASSALLE, VERÓNICA

JOURNAL OF FOOD ENGINEERING

ELSEVIER SCI LTD

Año: 2018

0260-8774

Cheese whey (CW) is a voluminous effluent generating environmental and economic impact in11 milk producing countries. Proteins from CW are useful for biotechnological applications.12 Available procedures to purify CW are complex and expensive. Magnetic nanotechnology13 emerges as an alternative to attain this goal. Magnetic nanoparticles are easily and economically14 prepared and can be formulated to selectively bind proteins in whey. Magnetic decantation allows15 simple and fast protein isolation by means of a magnet. The extra advantage is the possibility to16 regenerate and reuse the magnetic material in successive cycles. In this contribution,17 competitiveness of magnetic nanodevices is reviewed as a potential tool for the valorization and18 remediation of milk industry wastes. A critical analysis of recompiled data is included comparing19 magnetic nanomaterials with the current technologies intended for CW treatments. The purpose20 is to determine the most important factors that carry towards an effective recovery of proteins for21 diverse applications.