Whey protein concentration by ultrafiltration and study of functional properties

Abstract

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.).

Interfacial and emulsifying properties of whey protein concentrate by ultrafiltration

“…The positive effect ( P < 0.05) of temperature and pressure was already expected since the pressure is the driving force of the process and the increase of the temperature reduces the viscosity of the solution favoring the transport of solutes (Iltchenco et al., 2018). However, the influence of temperature and pressure of milk whey concentrates should be considered with caution, mainly due to their influence on the physical and chemical properties of the whey components, especially with respect to protein denaturation, pH reduction, and acidity increase.…”

“…To evaluate the effects of temperature and pressure under the permeate flux of 10 kDa membrane, a factorial design 2 2 was carried out, varying the temperature (10–20℃) and the pressure (0.5–1.5 bar) for milk whey. The levels were based on previous study (Iltchenco et al., 2018).…”

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

“…As far as it concerns the industrial production of whey pure protein fractions, techniques of membrane filtration, such as microfiltration and/or ultrafiltration, are employed to enrich whey food ingredients (i.e., whey hydrolysates) [267,268]. Herein, the challenge remains in terms of stability of these fractions under different downstream processes and gastrointestinal phases.…”

In Vitro Analysis of the Erosive Potential of Whey Protein

“…Thus, the industrial valorization of this product is clear, since it enables the enrichment and the development of new food articles, such as the preparation of dairy beverages added to whey protein (Santos et al, 2015). However, differences in processing systems, especially in relation to protein concentration, may cause alterations in functional properties, interfering with enzymatic, antioxidant and antimicrobial hydrolysis activities (Iltchenco et al, 2018;Souza et al, 2019).…”