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In natura ovine whey proteins concentration by ultrafiltration combining batch and diafiltration operating modes
Journal of Food Process Engineering ( IF 2.7 ) Pub Date : 2020-09-18 , DOI: 10.1111/jfpe.13554
Julia Menegotto Frick Pavoni 1 , Nataly Leidens 2 , Cláudia Leites Luchese 1 , Camila Baldasso 3 , Isabel Cristina Tessaro 1
Affiliation  

The objective of this study was to concentrate the ovine cheese whey proteins using ultrafiltration (UF). Two different experiments were carried out: in Experiment 1, the whey was concentrated using the batch‐operating mode until a volumetric concentration factor (VCF) of 4, followed by two steps of diafiltration (DF). In the second experiment, an aqueous solution of calcium chloride (0.5 L of CaCl2—60 g/L) was added in order to change the ionic strength of the feed solution, and the same process parameters were used (VCF = 4; DF = 2 steps). For both experiments was observed high occurrence of fouling, in Experiment 1, the water permeance decreased from 38.8 to 1.5 L m−2 hr−1 bar−1 (96.2% of fouling), and in Experiment 2 decreased from 38.0 to 1.0 L m−2 hr−1 bar−1 (97.4% of fouling). The results indicated that the addition of CaCl2 promoted greater protein aggregation and precipitation, resulting in higher protein retention (99.1%). DF steps increased the protein purification in the concentrate fraction, evidencing that UF/DF processes are suitable for whey protein concentration.

中文翻译:

结合分批和渗滤操作模式通过超滤浓缩自然乳中的乳清蛋白

这项研究的目的是使用超滤(UF)浓缩绵羊奶酪乳清蛋白。进行了两个不同的实验:在实验1中,使用分批操作模式浓缩乳清,直到体积浓缩系数(VCF)为4,然后进行两步渗滤(DF)。在第二个实验中,为了改变进料溶液的离子强度,添加了氯化钙水溶液(0.5 L的CaCl 2 -60 g / L),并且使用了相同的工艺参数(VCF = 4; DF = 2个步骤)。对于两个实验均观察到结垢的发生率很高,在实验1中,水渗透率从38.8降至1.5 L m -2 hr -1 bar -1(结垢的96.2%),并且在实验2中,从38.0降至1.0 L m -2 hr -1 bar -1(结垢的97.4%)。结果表明,CaCl 2的添加促进了更大的蛋白质聚集和沉淀,从而导致更高的蛋白质保留率(99.1%)。DF步骤提高了浓缩物级分中的蛋白质纯化,表明UF / DF工艺适用于乳清蛋白浓缩。
更新日期:2020-09-18
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