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- Title
Studies on the separation of proteins and lactose from casein whey by cross-flow ultrafiltration.
- Authors
Nath, Arijit; Chakraborty, Sudip; Bhattacharjee, Chiranjib; Chowdhury, Ranjana
- Abstract
A novel strategy has been developed for separation of individual whey protein fractions and lactose from casein whey by a cascade of different molecular weight cut-off (MWCO) cross-flow ultrafiltration (UF) membranes. Centrifugation (166.67 r.p.s., 277 K, 1800 s) followed by microfiltration (MWCO: 0.45 × 10−6 m) were employed for separation of fat molecules and suspended solids from casein whey. Immunoglobulins, such as IgG, IgA, and IgM were separated as retentate of 100 kg mol−1UF membrane; bovin serum albumin, lactoperoxidase, and lactoferrin were separated as retentate of 50 kg mol−1UF membrane; lactose were separated by 5 kg mol−1UF membrane as permeate, and major proteins like β-lactoglobulin (molecular weight 18.3 kg mol−1) and α-lactalbumin (molecular weight 14.2 kg mol−1) were separated by proper control of pH. At pH 5.4 the most dominant whey protein, β-lactoglobulin (isoelectric point 5.2–5.4), formed dimer which was found to have immense effect on the separation characteristics. Hydrodynamic studies were conducted under different trans-membrane pressures (TMPs), 0.686–2.942 bar using four-stages of discontinuous diafiltration (DD) with constant volume concentration factor (VCF 2). In all cases highly purified proteins were obtained at the 3rd stage of DD process under an optimum TMP of 2.06 bar.
- Subjects
PROTEIN fractionation; LACTOSE; CASEINS; WHEY proteins; ULTRAFILTRATION
- Publication
Desalination & Water Treatment, 2015, Vol 54, Issue 2, p481
- ISSN
1944-3994
- Publication type
Article
- DOI
10.1080/19443994.2014.888685