DOI QR코드

DOI QR Code

Effects of Carboxymethyl Chitosan on Yield and Whey Protein Loss in Cottage Cheese

  • Kim, Kyung-Tae (Dairy Research Centre STELA, Department des Sciences des Aliments et de Nutrition, Universite Laval, Quebec) ;
  • Kang, Ok-Ju (Division of Human Life Sciences, Kyungnam University)
  • Published : 2005.09.01

Abstract

A standard $1\%$ w/v solution of CM-chitosan made from squid pen was added to milk at levels of $0.5\sim3\%$ (v/v) to improve the yield and rheological properties of cottage cheese by whey protein retention. Cheese curd did not form at levels higher than $3\%$ (v/v) CM-chitosan standard solution. Yield and total protein of cottage cheese increased up to $2\%\;by\;11\;to\;42\%\;and\;17\;to\;38\%$ respectively, compared to control cheese. Whey protein losses were decreased by 11 to $42\%$ and thus accounted for all of the increase in yield. Anomalous results were obtained at the $0.8\%$ level, which neither improved yield or whey protein retention nor stabilized rheological parameters, and at the $0.5\%$ level, which improved yield and total protein without increasing whey protein retention. Elasticity and cohesiveness of CM-chitosan-containing cheese were generally improved and stabilized during storage. Monitoring of cheese chromaticity values for four weeks revealed a delay in the onset of yellowing in cheeses with CM-chitosan compared to the controls, while the concentration of added CM-chitosan had little influence on cheese chromaticity. The addition of CM-chitosan solution could be applied directly to industrial scale cottage cheese-making without the need for any modification of the production process.

References

  1. Kwon HY, Lee BO, Kwon YJ. 1989. Factor to increase the yields of cheese. Korean J Dai Sci 11: 232-242
  2. Mehaia MA. 2002. Manufacture of fresh soft white cheese (Domiati-type) from ultrafiltered goats-milk. J Food Chem 79: 445-452 https://doi.org/10.1016/S0308-8146(02)00195-4
  3. Kong JY. 1988. A study on recovery of protein concentrated from cheese whey solution by the continuous ultrafiltration. J Korean Soci Food Nutri 17: 365-370
  4. Mistry VV, Pulgar JB. 1996. Use of high milk protein powder in the manufacture of Gouda cheese. Inter Dai J 6: 205-216 https://doi.org/10.1016/0958-6946(95)00003-8
  5. Dickinson E. 1998. Stability and rheological implications of electrostatic milk protein-polysaccharide interactions. Food Sci & Technol 9: 347-354 https://doi.org/10.1016/S0924-2244(98)00057-0
  6. Beaulieu M, Turgeon SL, Doublier JL. 2001. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium. Inter Dai J 11: 961-967 https://doi.org/10.1016/S0958-6946(01)00127-3
  7. Kurita K, Tomita K, Tada T, Ishii S, Nishimura S, Shimoda K. 1993. Squid chitin as a potential alternative chitin source : deacetylation behavior and characteristic properties. J Polymer Sci 31: 485-491
  8. Kurita K, Kaji Y, Mori T, Nishiyama Y. 2000. Enzymatic degradation of $\beta$-chitin: susceptibility and the influence of deacetylation. Carbohydrate Polymer 42: 19-21 https://doi.org/10.1016/S0144-8617(99)00127-7
  9. Charles JB, Paul AS, John PZ. 1992. Advances in chitin and chitosan. Lodon Elsevier Applied Sci 5: 188-194
  10. Tolaimate A, Desbrieres J, Rhazi M, Alagui A, Vincendon M, Vottero P. 2000. On the influence of deacetylation process on the physicochemical characteristics of chitosan from squid chitin. Polymer 21: 2463-2469
  11. Lee KT, Park SM, Choi HM, Choi SH, Moon BI, Kim KT, Song HS. 2001. Adsorption property of shrimp shell chitosan to water soluble proteins. J Korean Fisheries Society 34: 473-477
  12. Bae HS. 1996. A study on the preparation and characterization of highly deacetylated chitosan. J Korean Society Clothing and Textiles 20: 682-689
  13. Park SM, Lee KT, Kim SM. 1995. The configuration and polyelectrolyte behavior of carboxymethyl chitin in low concentration solution. J Korean Fisheries Society 28: 451-456
  14. Choi HM, Lee KT. 2000. Chitosan and N-acetylchitosan from squid pen and their characteristics. J Korean Fisheries Society 33: 356-360
  15. Byun HG, Kim SK. 1992. Syntheses of the derivatives of chitin and chitosan, and their physicochemical properties. Graduation thesis. National Fisheries University of Pusan
  16. Sannan T, Kurita K, Ogura K, Iwakura Y. 1978. Studies on chitin (7. I.R. spectroscopic determination of degree of deacetylation). Polymer 19: 458-459 https://doi.org/10.1016/0032-3861(78)90256-2
  17. Yoon YC, Kim SS, Kwon HC. 1998. Studies on the cottage cheese manufacture with reconstituted milk. Korean J Dai Sci 15: 66-71
  18. Chun JH, Kang HJ, Kim HU. 1998. Studies on the improvement of the Korean soft-type cheese. Korean J Animal Sci 40: 79-88
  19. Baek SC. 1991. The study about the optimum condition of cottage cheese process. Korean Dai Industries Associ 9: 1-9
  20. Patrick FF, Timothy P, Timothy M, Paul LH. 2000. Fundamentals of cheese science. Aspen Publication, USA. p 153-340
  21. Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. 1951. Protein measurement with the Folin-phenol reagents. J Biol Chem 193: 265-275
  22. AOAC. 1990. Official Methods of Analysis. 15th ed. Associated of official analytical chemists, Arlington. p 17, 868, 931, 932
  23. Park SM, Lee KT, Kim SM. 1996. The critical concentration and flow equation of aqueous carboxymethyl chitin solution. J Korean Fisheries Society 29: 92-96
  24. Kosikowski F. 1977. Cheese and fermented milk foods-second edition. Edwards Brothers Inc., USA. p 109-143
  25. Son BY, Park SM, Kim HS, Lee KT. 1999. A study on the properties and utilization of chitosan coating-I. Affecting factors on the rheological properties of chitosan film as a coating agent. J Korean Fisheries Society 32: 395-398
  26. Youn SK, Kim YJ, Ahn DH 2001. Antioxidative effects of chitosan in meat sausage. J Korean Society Food Sci Nutri 30: 477-481
  27. Lee JW, Lee YC. 2000. The physico-chemical and sensory properties of milk with water soluble chitosan. Korean J Food Sci Technol 32: 806-813
  28. Moon CS, Kim BS, Park KS, Hur JW. 1997. Preservative effects of chitosan on acorn starch gels. Food Engineering Progress 1: 91-97
  29. Kim IH, Song KB, Yi JH, Choi CH, Seo YB. 1998. Chitosancoated packaging papers for storage of agricultural products. Agric Chem Biotechnol 41: 442-446
  30. Lee HY, Kim SM, Kim JY, Youn SK, Choi JS, Park SM, Ahn DH. 2002. Changes of quality characteristics on the bread added chitosan. Korean J Food Sci Technol 34: 449-453
  31. Lee KH, Lee YC. 1997. Effect of carboxymethyl chitosan on quality of fermented pan bread. Korean J Food Sci Technol 29: 96-100

Cited by

  1. Effect of chitosans and chitooligosaccharides on the processing and storage quality of foods of animal and aquatic origin vol.46, pp.1, 2016, https://doi.org/10.1108/NFS-08-2015-0092
  2. Biofunctional Properties of Enzymatic Squid Meat Hydrolysate vol.20, pp.1, 2015, https://doi.org/10.3746/pnf.2015.20.1.67