ISSN 2308-4057 (Print),
ISSN 2310-9599 (Online)

USAGE OF CHITOSAN IN DAIRY PRODUCTS PRODUCTION

Abstract
The use of chitosan can significantly reduce energy costs in the processing of milk protein and carbohydrate raw materials, and is very promising for use in the dairy industry. In solution of serum proteins, the chitosan binds β-lactoglobulin and other proteins, thus forming an insoluble complex. The formation of complexes of proteins with the chitosan can be accompanied by both a change in the balance of forces that determine the nature of intra- and intermolecular interactions of protein globules, and formation of coacervates differing in size, shape, charge, degree of hydration. Electrostatic forces make the main contribution to the formation of the insoluble chitosan protein complex. In the study of the chitosan complexes formation conditions with the milk serum protein, the pH interaction was studied, as well as concentration of chitosan, the molecular mass of the polysaccharide, ionic strength, and other factors. These patterns of interaction of the milk serum proteins with the chitosan have formed the basis for the development of sorbents based on this polysaccharide. We studied the sorption properties of various forms of chitosan: granulated, as cryogels, as well as part of calcium tartrate gel. Using the chitozan containing sorbents allows us to select proteins from the milk serum and obtain purified preparations of β-lactoglobulin and lactoferrin. Inclusion of the chitosan in the milk beverages and dairy desserts allows us to create a functional food, where the polysaccharide acts as a technological, bactericidal and fungistatic agent.
Keywords
Chitosan, milk serum (whey), β-lactoglobulin, α-lactalbumin, bovine serum albumin, complexation of proteins
REFERENCES
  1. Skryabin K.G., Mikhaylova S.N. and Varlamova V.P. (Eds.). Chitosan. Moscow: Bioengineering Center of RAS Publ., 2013. 593 p. (In Russian).
  2. Varlamov V.P., Nemtsev S.V. and TikhonovV. E. Chitin and chitosan: nature, production and usage. Moscow: The Russian Chitin Society Publ., 2010. 292 p. (In Russian).
  3. Aranaz I., Mengíbar M., Harris R., Paños I., Miralles B., Acosta N., Galed G. and Heras Á. Functional characterization of chitin and chitosan. Current Chemical Biology, 2009, vol. 3, no. 2, pp. 203–230.
  4. Kean T. and Thanou M. Biodegradation, biodistribution and toxicity of chitosan. Advanced Drug Delivery Reviews, 2010, vol. 62, no. 1, pp. 3–11.
  5. Tolstoguzov V.B. Protein food new forms (technological issues and prospective). Moscow: AgroPromIzdat Publ., 1987. 303 p. (In Russian).
  6. Zhao Y., Park R.D. and Muzzarelli R.A.A. Chitin deacetylases: properties and applications. Marine Drugs, 2010, vol. 8, no. 1, pp. 24–46.
  7. Dutta P.K., Tripathi S., Mehrotra G.K. and Dutta J. Perspectives for chitosan based antimicrobial films in food applications. Food Chemistry, 2009, vol. 114, no. 4, pp. 1173–1182.
  8. Jayakumar R., Prabaharan M., Nair S.V. and Tamura H. Novel chitin and chitosan nanofibers in biomedical applications. Biotechnology Advances, 2010, vol. 28, no. 1, pp. 142–150.
  9. Bhatnagar A. and Sillanpää M. Applications of chitin- and chitosan-derivatives for the detoxification of water and wastewater – a short review. Adv. Colloid Interface Sci., 2009, vol. 152, no. 1–2, pp. 26–38.
  10. Gets A.A. Production process modification trends at milk processing enterprises. Sustainable economic development: state, problems, prospects: Proceeding of the 3rd international research and practice conference. Pinsk: PolesSU Publ., 2009, pp.14–15. (In Russian).
  11. Kurchenko V.P., Golovach T.N., Kruglik V.I., Kharitonov V.D. and Agarkova E.Yu. Milk proteins allergic properties reduction. Technological approaches. Dairy Industry, 2012, no. 4, pp. 40–42. (In Russian).
  12. Khramtsov A.G., Polyanskiy K.K., Vasilisin S.V. and Nesterenko P.G. Secondary dairy raw materials processing. Voronezh: VSU Press Publ., 1986. 159 p. (In Russian).
  13. Halavach T.N. and Kurchenko V.P. Allergenic potency of milk proteins and its reduction. Proceedings of the Belarusian State University, 2010, vol. 5, part 1, pp. 9–55. (In Russian).
  14. Kurchenko V.P., Alieva L.R., Butkevich T.V. and Gavrilenko N.V. Chitosan interaction mechanism with whey proteins. Proceedings of the Belarusian State University, 2013, vol. 8, part 1, pp. 45–51. (In Russian).
  15. Kurchenko V.P., Golovach T.N., Chervyakovskiy E.M., Simonenko S.V. and Kharitonov V.D. Whey protein partial hydrolysates for specialized and infant nutrition. Russian Agricultural Sciences, 2011, vol. 37, no. 1, pp. 90–93. (In Russian).
  16. Butkevich T.V., Varlamov V.P., Evdokimov I.A., Alieva L.R. and Kurchenko V.P. Usage of chitosan in dairy products production. Proceedings of the Belarusian State University, 2014, vol. 9, part 2. (In Russian).
  17. Butkevich T.V., Ivanov A.A. and Kurchenko V.P. Use of chitosan various forms for environmental complex whey utilization from milk processing wastes. Proceedings of the Samara Scientific Center of the Russian Academy of Sciences, 2013, vol. 15, no. 3(5), pp. 1575–1578. (In Russian).
  18. Nechaev A.P., Kochetkova A.A. and Zaytsev A.N. Food Additives. Moscow: Kolos Publ., Kolos-Press Publ., 2002. 256 p. (In Russian).
  19. Varlamov V.P., Shcherbinina T.S., Bakulin A.V., Butkevich T.V., Kurchenko V.P., Kharitonov V.D., Agarkova E.Yu. and Botina S.G. β-lactoglobulin extraction from whey: use of various chitosan forms. Dairy Industry, 2013, no. 10, pp. 11–12. (In Russian).
  20. Bakulin A.V., Gavrilenko N.V., Chervyakovskiy E.M., Kurchenko V.P. and Varlamov V.P. Use of chitosan for β-lactoglobulin extraction from whey protein mixture. Biotechnology, 2011, no. 1, pp. 34–41. (In Russian).
  21. Bakulin A.V., Gavrilenko N.V., Chervyakovskiy E.M., Kurchenko V.P. and Varlamov V.P. Use of shellfish chitosan in whey processing technology. RybProm, 2010, no. 4, pp. 64–67. (In Russian).
  22. Bansal V., Sharma P.K., Sharma N., Pal O.P. and Malviya R. Applications of chitosan and chitosan derivatives in drug delivery. Advances in Biological Research, 2011, vol. 5, no. 1, pp. 28–37.
  23. Ur´yash V.F., Larina V.N., Kokurina N.Y., Bakulin A.V., Kashtanov E.A. and Varlamov V.P. Chitin and chitosan orderliness degree and thermochemical characteristics dependence form biological origin. Russian Journal of Physical Chemistry A, 2012, vol. 86, no. 1, pp. 5–12. (In Russian).
  24. Alieva L.R., Butkevich T.V. and Kurchenko V.P. Whey protein interaction with chitosan macroporous cryogel. Modern achievements of biotechnology: Materials of the 4th International Scientific and Practical Conference, Minsk – Stavropol. Stavropol, 2014, pp. 3–8. (In Russian).
  25. Vasilisin S.V., Evdokimov I.L., Alieva L.R., Popova M.S. and Volodin D.N. Carbonated drinks with using chitosan. New developments in the study of chitin and chitosan, Materials of the Sixth Intern. Conf. Moscow: VNIRO Press, 2001, pp. 149–150. (In Russian).
  26. Evdokimov I.A., Budkevich R.O., Buchakhchyan J.V., Alieva L.R. and Budkevich E.V. Functional food with chitosan in erosion damage of the gastric mucosa in rats. 2nd International ISEKI Food Conference. Milan, 2011, pp. 200.
How to quote?
About journal

Download
Contents
Abstract
Keywords
References