Partial demineralization and concentration of acid whey by nanofiltration combined with diafiltration

Román, András; Wang, Jianming; Csanádi, József; Hodúr, Cecília; Vatai, Gyula

doi:10.1016/j.desal.2007.12.054

Cited by 53 publications

(26 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Whey is currently a major by-product of the modern cheese and casein production industries and represents an important source of environmental pollution due to its large volume, production rate and high organic matter content (Román et al, 2009). This dairy stream also represents an excellent source of functional proteins and peptides, which have helped to transform whey from a waste material to a valuable dairy stream for use in the agri-food, biotechnology, medical and related markets (Smithers, 2008).…”

Section: Introductionmentioning

confidence: 99%

Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity

Silvestre

Silva

et al. 2012

Braz. J. Pharm. Sci.

View full text Add to dashboard Cite

The aim of this study was to prepare enzymatic hydrolysates from whey protein concentrate with a nutritionally adequate peptide profile and the ability to inhibit angiotensin-converting enzyme (ACE) activity. The effects of the type of enzyme used (pancreatin or papain), the enzyme:substrate ratio (E:S ratio=0.5:100, 1:100, 2:100 and 3:100) and the use of ultrafiltration (UF) were investigated. The fractionation of peptides was performed by size-exclusion-HPLC, and the quantification of the components of the chromatographic fractions was carried out by a rapid Corrected Fraction Area method. The ACE inhibitory activity (ACE-IA) was determined by Reverse Phase-HPLC. All parameters tested affected both the peptide profile and the ACE-IA. The best peptide profile was achieved for the hydrolysates obtained with papain, whereas pancreatin was more advantageous in terms of ACE-IA. The beneficial effect of using a lower E:S ratio on the peptide profile and ACE-IA was observed for both enzymes depending on the conditions used to prepare the hydrolysates. The beneficial effect of not using UF on the peptide profile was observed in some cases for pancreatin and papain. However, the absence of UF yielded greater ACE-IA only when using papain.

show abstract

Section: Introductionmentioning

confidence: 99%

Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity

Silvestre

Silva

et al. 2012

Braz. J. Pharm. Sci.

View full text Add to dashboard Cite

show abstract

“…En otros estudios en ratas se encuentra que el uso de procesos de nanofi ltración y ultrafi ltración en suero ácido no causa diferencias en el contenido de calcio, fosforo y otros minerales, mientras que la introducción de diafi ltración a la nanofi ltración disminuye los contenidos de calcio (60,63).…”

Section: Fuente De Lactosaunclassified

Suero lácteo, generalidades y potencial uso como fuente de calcio de alta biodisponibilidad

Poveda¹

2013

Rev. chil. nutr.

View full text Add to dashboard Cite

El lactosuero o suero de leche se defi ne como un producto lácteo obtenido de la separación del coágulo de la leche, de la crema o de la leche semidescremada durante la fabricación del queso, mediante la acción ácida o de enzimas del tipo del cuajo (renina, enzima digestiva de los rumiantes) (1,2) que rompen el sistema coloidal de la leche en dos fracciones: 1). Una fracción sólida, compuesta principalmente por proteínas insolubles y lípidos, las cuales en su proceso de precipitación arrastran y atrapan minoritariamente algunos de los constituyentes hidrosolubles. 2) Una fracción líquida, correspondiente al lactosuero en cuyo interior se encuentran suspendidos todos los otros componentes nutricionales que no fueron integrados a la coagulación de la caseína (3,5). De esta forma, se encuentran en el lactusuero partículas suspendidas solubles y no solubles (proteínas, lípidos, carbohidratos, vitaminas y minerales), y compuestos de importancia biológica-funcional (6,7).El suero en consecuencia, no constituye un sustituto integral de la leche de vaca por ser una fracción de la misma, pero contiene nutrientes y compuestos con potenciales benefi cios nutricionales y de salud que se aprovechan en algunos países para la fabricación de productos alimenticios y suplementos, o como materia prima para la producción de otros ingredientes, y compuestos. Se observan algunas aplicaciones industriales del suero en la tabla 1.La producción mundial anual de lactusuero en el año Rev

show abstract

“…Preparatory experiments (2,23) were performed to find optimal values of the following independent variables: transmembrane pressure (2 MPa), recirculation flow rate (700 L=h), and temperature (40 C). The Permeate was continuously removed from the system while the retentate was recycled to the feed tank.…”

Section: Experimental Set-upmentioning

confidence: 99%

Process Duration and Water Consumption in a Variable Volume Diafiltration for Partial Demineralization and Concentration of Acid Whey

Román

Popović

Vatai

et al. 2010

Separation Science and Technology

Self Cite

View full text Add to dashboard Cite

Process duration and fresh water consumption were determined (experimentally and statistically) for variable volume diafiltration (VVD) of cottage cheese through a flat sheet membrane (0.046 m 2 ). The VVD process was performed at two volume decreasing ratios (a ¼ 0.75 and a ¼ 0.5). The VVD-0.75 process lasts much longer than the VVD-0.5 process if the same concentration degree is required. The VVD-0.5 process lasts longer than the VVD-0.75 process if it is aimed to achieve the same purification degree. At low purification degrees, both processes require similar quantities of fresh water, but better demineralization is possible after higher dilution, which is typical of the VVD-0.75 process. The mathematical model applied in estimating the duration of the process proved very accurate, which cannot be said about the fresh water consumption model.

show abstract

Partial demineralization and concentration of acid whey by nanofiltration combined with diafiltration

Cited by 53 publications

References 10 publications

Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity

Analysis of whey protein hydrolysates: peptide profile and ACE inhibitory activity

Suero lácteo, generalidades y potencial uso como fuente de calcio de alta biodisponibilidad

Process Duration and Water Consumption in a Variable Volume Diafiltration for Partial Demineralization and Concentration of Acid Whey

Contact Info

Product

Resources

About