Complex processing of whey to obtain functional products using chitosan and pectin biopolymers
Annotation
Chitosan and pectin have been studied for their use in the complex technology of whey processing, as whey possesses high biological potential. Depending on the type of chitosan, it is possible to obtain jellified whey or separate in into the liquid and protein/carbohydrate fractions. Mathematical modelling has proved instrumental to investigate the fractioning process of whey with pectin and chitosan. Such model has helped to optimize portions of biopolymer sorbents to achieve high-quality fractioning of whey into the liquid and colloid fractions, and subsequently develop recommendations for their use.
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