In natura ovine whey proteins concentration by ultrafiltration combining batch and diafiltration operating modes,Journal of Food Process Engineering

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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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