Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications
Type de document
journalArticle
Langue source
Anglais
Titre français
Titre anglais
Proteins Derived from the Dairy Losses and By-Products as Raw Materials for Non-Food Applications
Auteur(s)
- COSTA Catarina
- AZOIA Nuno G.
- COELHO Lorena
- FREIXO Ricardo
- BATISTA Patrícia
- PINTADO Manuela
Editeur(s)
Autre(s)
Id
SSUSTLNW
Version
2348
Date ajout
18 janvier 2021 16:32
Date modification
18 janvier 2021 16:32
Résumé anglais
The disposal of a high volume of waste-containing proteins is becoming increasingly challenging in a society that is aware of what is happening in the environment. The dairy industry generates several by-products that contain vast amounts of compounds, including proteins that are of industrial importance and for which new uses are being sought. This article provides a comprehensive review of the potential of the valorisation of proteins that can be recovered by chemical and/or physical processes from protein-containing milk by-products or milk surplus, particularly whey proteins or caseins. Whey proteins and casein characteristics, and applications in non-food industries, with special emphasis on the textile industry, packaging and biomedical, are reported in this review, in order to provide knowledge and raise awareness of the sustainability of these proteins to potentiate new opportunities in a circular economy context.
Note
None
CRAW tags
- AB - Transversal
- FREDO durabilité
- GEO Portugal
- lait
- protein
- valorisation
- économie circulaire
WEB tags
- casein
- functional properties
- textile fibre
- textile finishing
- whey protein
Titre de la publication
Foods
Volume
10
Pages
135
Date caractères
2021/1
Date publication
24 janvier 2021
Doi
10.3390/foods10010135
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