Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting-Reference-Cited by-同舟云学术

Valorization of cheese whey: closing the loop from protein extraction to whey protein film composting

Published:2024 Issue:7 Volume:26 Page:4103-4111
ISSN:1463-9262
Container-title:Green Chemistry
language:en
Short-container-title:Green Chem.

Author:

Uribarrena Maialen¹,Rovira-Cal Eric²³,Urbina Leire⁴,Suárez Maria Jose⁴,Aymerich Enrique²³,Guerrero Pedro¹⁵^ORCID,de la Caba Koro¹⁵^ORCID,Etxabide Alaitz¹

Affiliation:

1. BIOMAT Research Group, University of the Basque Country (UPV/EHU), Engineering College of Gipuzkoa, Plaza de Europa 1, 20018, Donostia-San Sebastián, Spain

2. CEIT Basque Research and Technology Alliance (BRTA), Manuel Lardizabal 15, 20018 Donostia-San Sebastián, Spain

3. Universidad de Navarra, Tecnun, Manuel Lardizabal 13, 20018 Donostia-San Sebastián, Spain

4. Gaiker Basque Research and Technology Alliance (BRTA), Parque Tecnológico, Ed. 202, 48170 Zamudio, Spain

5. BCMaterials, Basque Center for Materials, Applications and Nanostructures, UPV/EHU Science Park, 48940, Leioa, Spain

Abstract

Whey protein extracted from cheese-making by-products was analysed as a potential alternative for both food waste valorisation and food packaging waste reduction.

Funder

Eusko Jaurlaritza

Ministerio de Ciencia e Innovación

Horizon 2020 Framework Programme

Publisher

Royal Society of Chemistry (RSC)

Link

http://pubs.rsc.org/en/content/articlepdf/2024/GC/D3GC04304E

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5. Engineering Yarrowia lipolytica for the utilization of acid whey