General Characterization of Whey Protein Extracted through Various Techniques: A Comparative Analysis

Abstract

A significant quantity of waste is generated by food processing industries worldwide leading to severe environmental and social challenges. Within the milk processing industry, the coagulation of insoluble proteins results in the production of copious amounts of effluents. This latter yields liquid rich in soluble proteins known as whey proteins. Various techniques, including the use of organic solvents, heat treatment, and lyophilization, are employed to extract these proteins. The objective of this research is to compare the extracted substances obtained with the commercially available product. Fourier-transform infrared spectroscopy (FT-IR) is employed as the analytical technique in this study. The FT-IR spectra of the extracted whey proteins exhibit characteristic peaks similar to those reported in the literature and the commercial product. These findings validate the effectiveness of the utilized extraction methods, and further steps should be considered to enhance the yield and quality of the extracted material. The findings provided insights into the suitability and quality of the extracted substances, paving the way for improvements in the extraction process. By maximizing the utilization of waste streams from the food transformation industry, this research aims to contribute to resource optimization and sustainability in line with environmental and societal considerations.