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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]
Copyright of Separation Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 194451364
AccessLevel: 6
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PubTypeId: academicJournal
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  Data: A novel three-phase sugaring out method for whey protein precipitation and solvent separation.
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  Data: <searchLink fieldCode="AR" term="%22Sasankar%2C+Shubhangi+A%2E%22">Sasankar, Shubhangi A.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dhamole%2C+Pradip+B%2E%22">Dhamole, Pradip B.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> pdhamole@che.vnit.ac.in</i>
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  Data: <searchLink fieldCode="JN" term="%22Separation+Science+%26+Technology%22">Separation Science & Technology</searchLink>. 2026, Vol. 61 Issue 12, p2185-2197. 13p.
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  Data: <searchLink fieldCode="DE" term="%22Phase+separation%22">Phase separation</searchLink><br /><searchLink fieldCode="DE" term="%22Protein+fractionation%22">Protein fractionation</searchLink><br /><searchLink fieldCode="DE" term="%22Solvent+extraction%22">Solvent extraction</searchLink><br /><searchLink fieldCode="DE" term="%22Whey+protein+concentrates%22">Whey protein concentrates</searchLink><br /><searchLink fieldCode="DE" term="%22Whey+proteins%22">Whey proteins</searchLink><br /><searchLink fieldCode="DE" term="%22Dairy+processing%22">Dairy processing</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidant+analysis%22">Antioxidant analysis</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: 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]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Separation Science & Technology is the property of Taylor & Francis Ltd and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1080/01496395.2026.2640435
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      – Code: eng
        Text: English
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        PageCount: 13
        StartPage: 2185
    Subjects:
      – SubjectFull: Phase separation
        Type: general
      – SubjectFull: Protein fractionation
        Type: general
      – SubjectFull: Solvent extraction
        Type: general
      – SubjectFull: Whey protein concentrates
        Type: general
      – SubjectFull: Whey proteins
        Type: general
      – SubjectFull: Dairy processing
        Type: general
      – SubjectFull: Antioxidant analysis
        Type: general
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      – TitleFull: A novel three-phase sugaring out method for whey protein precipitation and solvent separation.
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            NameFull: Sasankar, Shubhangi A.
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            NameFull: Dhamole, Pradip B.
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          Dates:
            – D: 01
              M: 08
              Text: 2026
              Type: published
              Y: 2026
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              Value: 61
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              Value: 12
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            – TitleFull: Separation Science & Technology
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