Use of chitosane for casein production

A technology for casein and whey proteins production using chitosan from skim milk is offered.It is shown that coagulation of micelles of caseinsand whey proteins with positively charged chitosanmolecules with molecular masses 47, 25,4 and7,7 kDa occurs at pH 6,3. As a result of ionicinteraction of chitosan with skimmed milk proteins, 90-92 % yield of the desired product is achieved.Product includes besides small quantity of chitosanall forms of caseins: αS-casein, ß-casein,к-casein, and a significant amount of ß-lactoglobulin and α-lactalbumin.

chitosan, caseins, α-casein, ß-casein, ß-lactoglobulin, α-lactalbumin