Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes

Kromkamp, J.; Rijnsent, Sarah; Huttenhuis, Rob; Schroën, Karin; Boom, R.M.

doi:10.1016/j.jfoodeng.2006.05.020

Cited by 15 publications

(4 citation statements)

References 14 publications

(12 reference statements)

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“…For three decades, they have been applied widely in microfiltration (MF) and ultrafiltration (UF) of suspensions consisting of colloidal particles or macromolecules such as latex paint [22], glycerine [23], bentonite [24], or protein [11,25]. Furthermore, they have been a subject in MEUF of trace amounts of metal ions and organics from aqueous media [13].…”

Section: Hermia's Blocking Filtration Modelsmentioning

confidence: 99%

“…Consequently, the membrane is blocked physically by deposition of organic solutes, i.e., a decline in the number of active pores causes flux reduction [10]. Based on these blocking laws evidence was presented for the blocking by particles at surface or in pore walls of membranes in many instances of protein filtration [11] as well as MEUF of heavy metal-contaminated water [12,13]. For several decades, mechanisms of surfactant adsorption at a solid/aqueous interface in a closed system have been researched intensely [14,15].…”

Section: Introductionmentioning

confidence: 99%

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Adsorption of non-ionic surfactant from aqueous solution onto various ultrafiltration membranes

Nguyen

Schwarze

Schomäcker

2015

Journal of Membrane Science

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Section: Hermia's Blocking Filtration Modelsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Adsorption of non-ionic surfactant from aqueous solution onto various ultrafiltration membranes

Nguyen

Schwarze

Schomäcker

2015

Journal of Membrane Science

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“…These features are quite different from previous works in which water was used a solvent 20 or serum proteins were still present in the dispersions. 21,22 The aim of this work is to provide some answers to the following questions:…”

Section: Introductionmentioning

confidence: 99%

Rheology and phase behavior of dense casein micelle dispersions

Bouchoux¹,

Debbou²,

Gésan-Guiziou³

et al. 2009

The Journal of Chemical Physics

117

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Casein micelle dispersions have been concentrated through osmotic stress and examined through rheological experiments. In conditions where the casein micelles are separated from each other, i.e., below random-close packing, the dispersions have exactly the flow and dynamic properties of the polydisperse hard-sphere fluid, demonstrating that the micelles interact only through excluded volume effects in this regime. These interactions cause the viscosity and the elastic modulus to increase by three orders of magnitude approaching the concentration of random-close packing estimated at C(max) approximately 178 g/l. Above C(max), the dispersions progressively turn into "gels" (i.e., soft solids) as C increases, with elastic moduli G(') that are nearly frequency independent. In this second regime, the micelles deform and/or deswell as C increases, and the resistance to deformation results from the formation of bonds between micelles combined with the intrinsic mechanical resistance of the micelles. The variation in G(') with C is then very similar to that observed with concentrated emulsions where the resistance to deformation originates from a set of membranes that separate the droplets. As in the case of emulsions, the G(') values at high frequency are also nearly identical to the osmotic pressures required to compress the casein dispersions. The rheology of sodium caseinate dispersions in which the caseins are not structured into micelles is also reported. Such dispersions have the behavior of associative polymer solutions at all the concentrations investigated, further confirming the importance of structure in determining the rheological properties of casein micelle systems.

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“…Lin et al (1972) found that at low temperatures, β casein and κ casein were released into the supernatant and Griffin (1988) Membrane filtration is a unit operation widely used within the dairy industry as a separation and concentration technique. Using a membrane filtration system under pressure allows separation of very small particles, including those the size of fat globules and casein micelles (Kromkamp et al, 2007). concentrates, fractionate out fat globules, and separate out proteins in the milk serum.…”

Section: Ethylenediaminetetraacetic Acidmentioning

confidence: 99%

Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators

Kringle¹

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Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral ChelatorsAmy Sue KringleThe proteins found in milk are largely important in the functionality of many dairy products and dairy processes. The casein micelle system in milk is a complex and highly studied system. The micelle is thought to be a sponge like structure containing four caseins, α s1 , α s2 , β, and κ casein, and bound together with colloidal calcium phosphate. When a chelating agent such as a citrate, phosphate, or polyphosphate are added to milk systems, the CCP is bound to the chelator and removed from the micelle. It has been shown through past research that the use of calcium chelating agents disrupts the calcium phosphate equilibrium and allows for the dissociation of the casein micelle and release of the individual caseins. Once the caseins are disrupted from micellar form and in solution, it may be possible to separate out different casein streams for functional usage in dairy products using common separation techniques.This thesis project seeks to evaluate the feasibility of separating milk treated with calcium chelators using various separation techniques to evaluate the individual casein fractions of this disrupted system. Four separation methods (ultracentrifugation, membrane filtration, heat coagulation, and coagulation based on pH) were employed to separate out the caseins based on selected properties, specifically density, molecular weight, and solubility. In ultracentrifugation, three speeds were tested, the heat coagulation study tested two temperatures, and pH based coagulation tested four different pHs to determine their impact on overall protein levels and individual casein yields. Skim v milk powder was reconstituted and chelator was added at 1, 50, or 100 mEq/L treatment level. These samples were then separated using aforementioned techniques, and the supernatant or permeate was analyzed for total protein content, individual casein composition, turbidity, and mean particle size.Analysis of centrifugal separation studies shows the interaction between chelator type, chelator level, and centrifugation speed had a significant impact on the amount of protein released from the casein micelle (p<0.001). Samples treated with 50 mEq of sodium hexametaphosphate and centrifuged at 60,000xg released significantly more protein into the supernatant than other samples. The type of chelator was not found to be statistically significant in impacting the proportion of α casein or β casein in the samples, but the interaction of chelator level and centrifugal force was found to have an impact.Larger proportions of α casein and lower proportions of β casein were seen in samples treated with low levels of chelator (1 mEq) and low levels of centrifugal force (30,000xg). Although the type of chelator used was not seen to cause significant difference in the supernatant of samples, it is important to note that when comparing the chelated samples to the control samples, drastic differences were seen in the turbid...

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Differential analysis of deposition layers from micellar casein and milk fat globule suspensions onto ultrafiltration and microfiltration membranes

Cited by 15 publications

References 14 publications

Adsorption of non-ionic surfactant from aqueous solution onto various ultrafiltration membranes

Adsorption of non-ionic surfactant from aqueous solution onto various ultrafiltration membranes

Rheology and phase behavior of dense casein micelle dispersions

Separation and Characterization of Reconstituted Skim Milk Powder Treated with Mineral Chelators

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