Model solutions of α-la, β-lg and CN (from 0 to 5 mg/mL) were pressurized (600 MPa–5 min). Specifically, we studied the effect of different concentration of CN on α-la purity and recovery. Herein, casein (CN) was used as ligand protein to specifically aggregate β-lg under high hydrostatic pressure (HHP) in order to separate α-la after acidification to pH 4.6. along with their application in dairy, food and pharmaceutical industry and animal feedstock.įractionation of β-lactoglubulin (β-lg) and α-lactalbumin (α-la) using conventional separation technologies remains challenging mainly due to similar molecular weight. The following article is a comprehensive approach towards novel approaches for the isolation and separation of different whey constituents such as whey protein isolate and whey protein hydrolysate etc. There is always a concern about purity and use of a single technique leads to compromise between purification level and overall purified product yield, shifting focus towards coupling of separation techniques. Among such techniques, membrane separation and chromatography are widely employed ones. Previously, the methods such as heat or acid treatment, precipitation and salting out were efficient only on laboratory scale and caused degradation of native protein structure making it difficult to understand its functional, nutritional and therapeutic properties, shifting focus towards innovative techniques which give product of high purity, are rapid, efficient, cost effective, eco-friendly and easy to be scaled up.
Main challenge in whey utilization is that it has less quantity of whey constituents which need to be purified. Whey’s composition varies with respect to multiple factors such as source of milk, type of whey (acid or sweet whey) etc. Whey being a by-product of dairy industry, although is highly nutritive, was previously regarded as a waste but with time found its application in feedstock, pharmaceutical and food industry. The results found indicate that the proposed polymer/salt ATPS can be used to design scalable and cost-effective separation strategies to apply in cheese whey and other related wastes. Under optimized conditions, PEG 1500/ammonium sulfate ATPS allows efficient recovery of > 95% proteins (precipitate) and 80% of lactose (bottom phase), as confirmed for both simulated and real cheese whey. These separation strategies were then tested with simulated and real cheese whey. Partition behavior showed that ATPS formed by PEG1500/ammonium sulfate is able to separate lactose from proteins, while PEG300/sodium sulfate ATPS may be used for protein fractionation. Partitioning of the selected solutes was experimentally addressed in different ATPS and pH values.
ATPS formed by PEG (molecular weights: 200–8000 g.mol⁻¹) with sodium or ammonium sulfate were investigated. In this work, Aqueous Two-Phase Systems (ATPS) were studied for the recovery of lactose, BSA, β-lactoglobulin and α-lactalbumin, key components of cheese whey. Two configurations of EDBM were compared in terms of fouling on the BM surface, electrodialysis capacity, and energy consumption.Ĭheese whey is an environmental problem as an effluent, but also a source of valuable raw materials, namely proteins and lactose. With increasing the demineralization rate of the whey in ED the diffusional transport of species in EDBM reduces due to the decrease in ion content of the whey. The cations were mainly transported by diffusion in developed configurations of EDBM while anions were transported either with diffusion or migration depending on the type of milk whey sample. The mechanisms of ion transport during EDBM for either cations or anions were investigated. It was figured out that the increase in pH was not accompanied by any significant increase in total solids and ash content of the samples. The changes in pH, total solids, ash content, and minerals profile of various samples after EDBM were investigated. However, the pH of NFW sample only increased to the values less than 6.
When the samples which had been demineralized first with conventional ED, were submitted in EDBM the pH increased to the desired values. Two configurations of EDBM were applied to increase the pH of the milk whey samples. Three milk whey samples differing in demineralization rate in ED were subjected to the EDBM.
First, ED was used to desalinate the nanofiltrated whey (NFW). In this work, electrodialysis with the bipolar membrane (EDBM) was examined to neutralize the desalinated whey after ED. However, the addition of these solutions results in an increase in total solids and ash content of the whey sample. The neutralization of milk whey after the electrodialysis (ED) is usually carried out by direct addition of NaOH or KOH solution.
0 kommentar(er)
