Assessment of the performance of three ultrafiltration membranes for fractionation of ovine second cheese whey

Macedo, Antónia; Duarte, Elizabeth; Fragoso, Rita

doi:10.1016/j.idairyj.2014.12.003

Cited by 31 publications

(34 citation statements)

References 23 publications

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“…In fact, an average rejection of 11 and 27% was measured for the fed‐batch and diafiltration steps, respectively. Such enhanced retention of lactose during whey UF has also been reported by several investigators, for example, (de Souza et al, ; Macedo, Duarte, & Fragoso, ; Wen‐Qiong, Lan‐Wei, Xue, & Yi,, ). This phenomenon is commonly associated by the formation of a deposited cake layer and/or polarization layer, constituted mainly by proteins, that acts as a secondary membrane and causes a pronounced resistance to the permeation of lactose.…”

Section: Resultssupporting

confidence: 79%

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

Pázmándi

Maráz

Ladányi

et al. 2017

J Food Process Engineering

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This study presents a multistep process for the valorization of whey that involves membrane filtration techniques to fractionate whey compounds and the subsequent enzymatic conversion of lactose into galacto‐oligosaccharides with a degree of polymerization (DP) of 3–5. Partially demineralized whey was first concentrated and diafiltered by ultrafiltration (UF) to obtain whey protein isolates. Over 97% of the initial amount of lactose was recovered into the permeate which was then concentrated by nanofiltration (NF) up to 330 g L−1. Finally, a systematic study was performed to investigate the hydrolytic and transgalactosylation activity of Biolacta N5, a Bacillus circulans‐derived β‐galactosidase, on whey‐derived substrates consisting of lactose in various concentrations. Hydrolysis was especially pronounced for UF permeates with low lactose concentrations (< 50 g L−1), whereas transgalactosylation was dominant for streams concentrated by NF, obtaining comparable yields of the DP3‐5 fractions (∼ 35%) for moderate and high NF concentration factors. Practical applications The market for functional foods and dairy‐based functional beverages represents a growing segment of the global food industry. This article describes a technique for the valorization of whey that is based on the fractionation of whey constituents and the subsequent bioconversion of lactose into GOS. GOS are prebiotic substances with favorable technological properties such as low viscosity and good pH and temperature stability. These low‐calorie sweeteners can be added to a wide range of foods to increase product functionality. The here proposed multiproduct process has potential applications in whey management practice. The reported experimental data on the performance of the processing steps and the proposed approaches to the synchronization of the individual operations is useful for the design of whey valorization processes with reduced waste and energy consumption.

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Section: Resultssupporting

confidence: 79%

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

Pázmándi

Maráz

Ladányi

et al. 2017

J Food Process Engineering

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“…The in nature whey had an average composition: 5.6% total solids, 4.66% lactose, 0.91% protein, 0.6% total minerals, pH of 6.49 and acidity of 12.20ºD. In relation to pH and acidity the whey can be classified as sweet whey (MACEDO et al, 2015). Table 2 shows the matrix of factorial design 2² (real and coded values) -Design 1 the response in terms of pH and acidity (°D) for the concentrate and permeate obtained after the UF using flat membrane of 100 KDa.…”

Section: Resultsmentioning

confidence: 99%

“…The in nature whey and the fractions of concentrates and permeates obtained from the UF processes were analyzed in relation to total protein -Kjeldahl method (AOAC, 2005); separation of protein fractions and identification of molecular weight by electrophoresis according to LAEMMLI (1970); total solids by the gravimetric method in a recirculation oven (Fanem -model 320 -SE) at 105ºC until constant weight (BRASIL, 2005); electrical conductivity using a conductivity meter (RS 232-METER 8306); total acidity was expressed in Dornic (AOAC, 2005); pH by potentiometric method (AOAC, 2005); lactose by the DNS method (3,5-dinitro salicylate) according to methodology described by MILLER (1959); total minerals was determined according to the methodology described by BRASIL (2005).…”

Section: Physico-chemical Characterizationmentioning

confidence: 99%

“…This reduction was expected since the membrane has a much lower pore size, in addition the membranes present differences in their composition which may alter the mode of interaction of the whey with the membrane material. MACEDO et al (2015), emphasize that in UF of whey the proteins (mainly β-lactoglobulin (β-Lg) and α-lactalbumin (α-La) and minerals, especially calcium and phosphate, are the main contributors to the fouling of membranes. In addition, other recognized contaminants components at long time that are processing residues such as rennet, residual lipids, enzymes and microorganisms are prone to adsorb on the surface of the membrane, or promote gelation in the polarized layer or further induce the blocking of the pore, making the fouling even more complex.…”

Section: Effects Of Pressure and Temperature On The Membrane Of 50 Anmentioning

confidence: 99%

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Whey protein concentration by ultrafiltration and study of functional properties

et al. 2018

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This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore, the use of membrane of 100 and 50kDa are became a industrially recommendable alternatives to concentration of whey proteins, and/or as a previous step to the fractionation of whey constituents using membrane ≤10kDa, aiming at future applications in different areas (food, pharmaceutical, chemical, etc.).

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“…The pure water permeability was obtained from the slope of the permeate flux as a function of TMP using Equation (2).

where

is the permeate flux with pure water,

is the pure water viscosity and

the intrinsic membrane resistance [ 47 , 48 ].…”

Section: Methodsmentioning

confidence: 99%

Performance Evaluation of Tight Ultrafiltration Membrane Systems at Pilot Scale for Agave Fructans Fractionation and Purification

et al. 2020

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Ceramic and polymeric membrane systems were compared at the pilot scale for separating agave fructans into different molecular weight fractions that help to diversify them into more specific industrial applications. The effect of the transmembrane pressure of ultrafiltration performance was evaluated through hydraulic permeability, permeate flux and rejection coefficients, using the same operating conditions such as temperature, feed concentration and the molecular weight cut-off (MWCO) of membranes. The fouling phenomenon and the global yield of the process were evaluated in concentration mode. A size distribution analysis of agave fructans is presented and grouped by molecular weight in different fractions. Great differences were found between both systems, since rejection coefficients of 68.6% and 100% for fructans with degrees of polymerization (DP) > 10, 36.3% and 99.3% for fructooligosaccharides (FOS) and 21.4% and 34.2% for mono-disaccharides were obtained for ceramic and polymeric membrane systems, respectively. Thus, ceramic membranes are better for use in the fractionation process since they reached a purity of 42.2% of FOS with a yield of 40.1% in the permeate and 78.23% for fructans with DP > 10 and a yield of 70% in the retentate. Polymeric membranes make for an efficient fructan purification process, eliminating only mono-disaccharides, and reaching a 97.7% purity (considering both fructan fractions) with a yield of 64.3% in the retentate.

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Assessment of the performance of three ultrafiltration membranes for fractionation of ovine second cheese whey

Cited by 31 publications

References 23 publications

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

The impact of membrane pretreatment on the enzymatic production of whey‐derived galacto‐oligosaccharides

Whey protein concentration by ultrafiltration and study of functional properties

Performance Evaluation of Tight Ultrafiltration Membrane Systems at Pilot Scale for Agave Fructans Fractionation and Purification

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