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A novel three-phase sugaring out method for whey protein precipitation and solvent separation.

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Title: A novel three-phase sugaring out method for whey protein precipitation and solvent separation.
Authors: Sasankar, Shubhangi A.1 (AUTHOR), Dhamole, Pradip B.1 (AUTHOR) pdhamole@che.vnit.ac.in
Source: Separation Science & Technology. 2026, Vol. 61 Issue 12, p2185-2197. 13p.
Subjects: Phase separation, Protein fractionation, Solvent extraction, Whey protein concentrates, Whey proteins, Dairy processing, Antioxidant analysis
Abstract: In the existing biphasic protein precipitation methods, protein is precipitated and the water and solvent forms a single homogeneous phase. Thus, solvent recovery from aqueous solution is an additional step which is not needed in the present method. The novelty of the present method is that it is a single-step process wherein protein precipitation and solvent separation (acetonitrile, i.e. ACN) occurs simultaneously which would improve the overall efficiency of the process. A total of 88–90% (w/w) protein precipitation was achieved using three-phase sugaring out under the optimized conditions from simulated as well as actual dairy whey. Further, the phase ratio which is indicative of the solvent separation was 0.67 at the optimized conditions. Simultaneously, 72% (v/v) of the solvent was recovered. The quality of precipitated whey protein powder (WPP) was adjudicated by establishing the structural, nutritional, functional properties, in-vitro digestibility and antioxidant activity. The structure of the precipitated WPP was comparable with the commercial whey protein concentrate (CWPC). WPP showed good nutritional content. Emulsifying capacity and water holding capacity were equal to CWPC. In-vitro digestibility and antioxidant activity were also comparable with CWPC. Thus, the present method is highly efficient in protein precipitation and can become a novel alternative to conventional methods. [ABSTRACT FROM AUTHOR]
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Database: Engineering Source
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Abstract:In the existing biphasic protein precipitation methods, protein is precipitated and the water and solvent forms a single homogeneous phase. Thus, solvent recovery from aqueous solution is an additional step which is not needed in the present method. The novelty of the present method is that it is a single-step process wherein protein precipitation and solvent separation (acetonitrile, i.e. ACN) occurs simultaneously which would improve the overall efficiency of the process. A total of 88–90% (w/w) protein precipitation was achieved using three-phase sugaring out under the optimized conditions from simulated as well as actual dairy whey. Further, the phase ratio which is indicative of the solvent separation was 0.67 at the optimized conditions. Simultaneously, 72% (v/v) of the solvent was recovered. The quality of precipitated whey protein powder (WPP) was adjudicated by establishing the structural, nutritional, functional properties, in-vitro digestibility and antioxidant activity. The structure of the precipitated WPP was comparable with the commercial whey protein concentrate (CWPC). WPP showed good nutritional content. Emulsifying capacity and water holding capacity were equal to CWPC. In-vitro digestibility and antioxidant activity were also comparable with CWPC. Thus, the present method is highly efficient in protein precipitation and can become a novel alternative to conventional methods. [ABSTRACT FROM AUTHOR]
ISSN:01496395
DOI:10.1080/01496395.2026.2640435