Intensified recovery of whey proteins using combination of enzyme in free or immobilized form with ultrafiltration

Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

“…Extended exposure to extreme pH values may induce irreversible structural modifications in the enzyme, resulting in denaturation, characterized by the permanent loss of the three-dimensional structure and, consequently, enzyme function, as reported in the literature. 59,60 The type of filtration performed after enzymatic pretreatment was identified as ultrafiltration in studies reported in the literature, 12,16,17,56 and as microfiltration in another study. 15 The choice of membrane type is related to the type of molecule to be retained.…”

“…The feasibility of the process may also be related to innovative approaches that require a solid understanding of its performance throughout the process, as suggested in another study. 16 This research highlighted a limitation in the incorporation of free enzyme at larger production scales, as the enzyme cannot be reused in subsequent cycles. The authors therefore proposed immobilizing the enzyme with sodium alginate.…”

“…The temperature during the enzyme action needs to be controlled, as TGase activity is higher at temperatures close to 40 °C, allowing for cross‐linking without altering the properties of the whey 12,15‐17,48,56 . As pointed out in the literature 58 using TGase at an incubation temperature of 10 °C requires approximately 10 times more enzyme to compensate for the differences in TGase activity observed at 40 °C.…”

“…The type of filtration performed after enzymatic pretreatment was identified as ultrafiltration in studies reported in the literature, 12,16,17,56 and as microfiltration in another study 15 . The choice of membrane type is related to the type of molecule to be retained.…”

“…11,14 Enzymatic cross-linking is sparsely documented in the scientific literature, yet studies have revealed promising results related to increased permeate flux and protein concentration. [11][12][13]15,16 This technique promotes cross-links between lysine and glutamine residues, increasing the molecule's size and facilitating its retention in the filtration membrane. Enzymatic cross-linking brings additional benefits, such as reducing membrane fouling, preventing scaling, and improving process efficiency.…”