scholarly journals Foam Fractionation Technology for Enrichment and Recovery of Cheese Whey Proteins

2020 ◽  
Author(s):  
Venkateswarlu Sunkesula ◽  
Anil Kommineni ◽  
Chenchaiah Marella ◽  
K. Muthukumarappan ◽  
Lloyd E. Metzger
Keyword(s):  
South Dakota ◽  
Protein Concentration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Enrichment Ratio ◽  
Foam Fractionation ◽  
Fractionation Process ◽  
Selective Enrichment ◽  
Four Levels ◽  
Β Lactoglobulin

Background: Foam fractionation technology works on the adsorptive bubble separation principle. This technique involves adsorption of the surface-active substances on to a gas-liquid interface and separation of these components from the liquid along with bubbles as foam. The foam separation technology has been successfully utilized in the recovery of proteins from solutions containing either a single protein or binary mixtures. To develop a foam fractionation technology for selective enrichment and recovery of whey proteins, it is essential to investigate the effect of different feed and process variables that affect the foam fractionation process. The aim of the current study was to investigate the effect of two important feed variables, such as pH and initial protein concentration on recovery and enrichment of total whey proteins as well as α-lactalbumin and β-lactoglobulin. Methods: All the experiments were conducted in Agriculture and biosystems engineering lab and Alfred Dairy Science lab at South Dakota State University, Brookings, South Dakota during 2011-2013. The experiments used four levels of initial protein concentration and five levels of feed pH. Yield and enrichment ratios were determined for total whey proteins, α-Lactalbumin (α-La) and β-Lactoglobulin (β-Lg). Result: Whey protein yields ranged from 51.58 to 90.92%, while the enrichment ratios were between 1.2 to 5. The yield of α-La varied from 59 to 94% and the highest enrichment ratio of 8.45 was obtained with the treatment combination of initial protein concentration of 109 mg/L and pH of 5.1. Selective enrichment of α-La over β-Lg was observed at a pH of 4.65 with α-La to β-Lg ratio of 0.49. These findings will be helpful in selective enrichment and recovery of valuable proteins from Cheddar cheese whey using the foam fractionation process.

Single- and Dual-Stream Foam Fractionation of Protein – Exploring a Simple and Effective System to Improve Fundamental Understanding

2019 ◽  
Vol 15 (5-6) ◽  
Author(s):  
Lihua Yan ◽  
Jie Xiao ◽  
Tim V Kirk ◽  
Xiao Dong Chen
Keyword(s):  
Protein Concentration ◽  
Thickness Measurement ◽  
Operating Conditions ◽  
Balance Model ◽  
Basic Unit ◽  
Enrichment Ratio ◽  
Foam Fractionation ◽  
Liquid Volume ◽  
Fractionation Process ◽  
Effective System

AbstractIn this paper, a single-/dual-stream foam separation device was constructed to simplify the conventional foam fractionation process (CFFP), by minimizing interactions between bubbles. This was expected to help reveal mechanisms in a ‘neat’ way. Results have shown negligible productivity of single-stream foam fractionation (SSFF) for the protein enrichment ratio (E) under conditions tested, whereas dual-stream foam fractionation (DSFF) was established as a reasonable basic unit of CFFP. The influence of DSFF operating conditions, such as the inlet protein concentration and gas velocity, were examined. Calculations of protein concentration and liquid volume were performed via foam thickness measurement, which is very difficult with CFFP. It was evident that the middle drainage channel played a key role in enrichment phenomena. The current DSFF system provides a control case for evaluating principles of foam fractionation. Furthermore, a simple mass-balance model has been proposed to represent the column-wide behavior of DSFF.

Heat-related changes to the hydrophobicity of cheese whey correlate with levels of native β-lactoglobulin and α-lactalbumin

1992 ◽  
Vol 59 (4) ◽  
pp. 527-532 ◽  
Author(s):  
Geoffrey O. Regester ◽  
R. John Pearce ◽  
Victor W. K. Lee ◽  
Michael E. Mangino
Keyword(s):  
Cheese Whey ◽  
Binding Capacity ◽  
Whey Proteins ◽  
Surface Hydrophobicity ◽  
Temperature Treatment ◽  
High Temperature Treatment ◽  
Native Proteins ◽  
Native Whey ◽  
Induced Changes ◽  
Β Lactoglobulin

SummaryCorrelations were identified between levels of the native whey proteins, β-lactoglobulin and α-lactalbumin and the surface and total hydrophobicities of cheese whey in response to different heat treatments. Heat-induced changes in the native βlactoglobulin content and surface hydrophobicity of whey exhibited the most significant linear relationship while correlations between total hydrophobicity and the native proteins were less significant because of an atypical rise in the n−heptane-binding capacity of whey after high-temperature treatment. The content of native β-lactoglobulin in whey was more sensitive to heating than the content of native α-lactalbumin, while heat-related changes in the total hydrophobicity of whey were generally greater than similar changes in surface hydrophobicity.

Kinetics of heat-induced whey protein denaturation and aggregation in skim milks with adjusted whey protein concentration

2005 ◽  
Vol 72 (3) ◽  
pp. 369-378 ◽  
Author(s):  
David J Oldfield ◽  
Harjinder Singh ◽  
Mike W Taylor
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Protein Denaturation ◽  
Polyacrylamide Gel Electrophoresis ◽  
Whey Proteins ◽  
Pilot Scale ◽  
Casein Micelles ◽  
Reaction Orders ◽  
Β Lactoglobulin ◽  
Kinetics Of

Microfiltration and ultrafiltration were used to manufacture skim milks with an increased or reduced concentration of whey proteins, while keeping the casein and milk salts concentrations constant. The skim milks were heated on a pilot-scale UHT plant at 80, 90 and 120 °C. The heat-induced denaturation and aggregation of β-lactoglobulin (β-lg), α-lactalbumin (α-la) and bovine serum albumin (BSA) were quantified by polyacrylamide gel electrophoresis. Apparent rate constants and reaction orders were calculated for β-lg, α-la and BSA denaturation. Rates of β-lg, α-la and BSA denaturation increased with increasing whey protein concentration. The rate of α-la and BSA denaturation was affected to a greater extent than β-lg by the change in whey protein concentration. After heating at 120 °C for 160 s, the concentration of β-lg and α-la associated with the casein micelles increased as the initial concentration of whey proteins increased.

scholarly journals Produção de β- galactosidase Através da Saccharomyces fragilis Cultivada em Soro de Queijo

2020 ◽  
Vol 24 (4) ◽  
pp. 337-342
Author(s):  
Gisele Murador ◽  
Alessandra Bosso ◽  
Hélio Suguimoto ◽  
Luiz Rodrigo Ito Morioka
Keyword(s):  
Carbon Source ◽  
Production Process ◽  
Dairy Products ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Free Products ◽  
Aqueous Fraction ◽  
Texture Characteristics ◽  
Β Lactoglobulin ◽  
Cheese Production

O soro do queijo é um subproduto do processo de produção de queijo, sendo este a fração aquosa obtida após a coagulação das caseínas do leite. É rico em lactose, proteínas do soro do queijo (β-lactoglobulina e α-lactoalbumina), vitaminas e minerais. O Soro pode ser utilizado como meio de cultivo por diversos micro-organismos para produção da enzima β-galactosidase, pois estes utilizam a lactose como fonte de carbono. A β-galactosidase é umas das enzimas mais importantes para os laticínios, pois hidrolisa a lactose em glicose e galactose. A β-galactosidase é utilizada para melhorar as características tecnológicas e de textura de produtos lácteos e desenvolvimento de novos produtos isentos de lactose. A β-galactosidase pode ser obtida por diferentes espécies de micro-organismos como fungos, leveduras e bactérias, de animais, frutos e plantas. Porém as de origem microbiana são as de maior interesse para a indústria, uma vez que estas são consideradas seguras para o consumo e possuem maior rendimento.   Palavras-chave: Biotecnologia. Enzima. Fermentação. Lactase. Subproduto.   Abstract Cheese whey is a by-product of the cheese production process, which is the aqueous fraction obtained after the milk caseins coagulation. It is rich in lactose, cheese whey proteins (β-lactoglobulin and α-lactoalbumin), vitamins and minerals. Cheese whey can be used as a culture by several microorganisms for the enzyme β-galactosidase production, as they use lactose as a carbon source. Β-galactosidase is one of the most important enzymes for dairy products, as it hydrolyzes lactose into glucose and galactose. Β-galactosidase is used to improve the technological and texture characteristics of dairy products and  to develop  new lactose-free products. Β-galactosidase can be obtained by different species of microorganisms such as fungi, yeasts and bacteria, from animals, fruits and plants. However, those of microbial origin are of greater interest to the industry, since they are considered safe for consumption and have the highest earinings.   Keywords: Biotechnology. Enzyme. Fermentation. By-product.  

Caseinomacropeptide behaviour in a whey protein fractionation process based on α-lactalbumin precipitation

2011 ◽  
Vol 78 (2) ◽  
pp. 196-202 ◽  
Author(s):  
Ayoa Fernández ◽  
Violeta Menéndez ◽  
Francisco A Riera ◽  
Ricardo Álvarez
Keyword(s):  
Whey Protein ◽  
Protein Concentration ◽  
Ph Value ◽  
Operating Conditions ◽  
Supernatant Fraction ◽  
Protein Fractionation ◽  
Fractionation Process ◽  
Selective Precipitation ◽  
Sweet Whey ◽  
Β Lactoglobulin

This work studied the behaviour of caseinomacropeptide (CMP) in a whey protein fractionation process based on the selective precipitation of α-lactalbumin (α-la) in an acid medium. Three different acids (hydrochloric, citric and lactic) and different operating conditions (protein concentration, temperature and pH) were considered to perform the precipitation step. Under the optimised precipitation conditions obtained for α-la (pH 4, 55°C, initial α-la concentration around 12 g/l) CMP presents quite similar behaviour to that observed for β-lactoglobulin (β-lg), namely remaining in the supernatant fraction. However, at a lower pH value (3·5) the amount of precipitated CMP increases up to 72% when citric acid is added. This behaviour could be due to the fact that CMP is close to its isoelectric point, which allows a supernatant fraction enriched in β-lg that is almost free from the rest of proteins in sweet whey.

Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

2019 ◽  
Vol 56 (6) ◽  
pp. 54-56
Author(s):  
E.Yu. Agarkova ◽  
◽  
A.G. Kruchinin ◽  
A.A. Agarkov ◽  
V.D. Haritonov
Keyword(s):  
Membrane Filtration ◽  
Cheese Whey ◽  
Whey Proteins ◽  
Dynamic Membrane

scholarly journals Extraction and Mass Spectrometric Characterization of Terpenes Recovered from Olive Leaves Using a New Adsorbent-Assisted Supercritical CO2 Process

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1301
Author(s):  
Zully J. Suárez Montenegro ◽  
Gerardo Álvarez-Rivera ◽  
Jose A. Mendiola ◽  
Elena Ibáñez ◽  
Alejandro Cifuentes
Keyword(s):  
Aluminum Oxide ◽  
Silica Gel ◽  
Supercritical Co2 ◽  
Olive Leaves ◽  
Fractionation Process ◽  
Selective Enrichment ◽  
Adsorption Desorption ◽  
First Time ◽  
By Products

This work reports the use of GC-QTOF-MS to obtain a deep characterization of terpenoid compounds recovered from olive leaves, which is one of the largest by-products generated by the olive oil industry. This work includes an innovative supercritical CO2 fractionation process based on the online coupling of supercritical fluid extraction (SFE) and dynamic adsorption/desorption for the selective enrichment of terpenoids in the different olive leaves extracts. The selectivity of different commercial adsorbents such as silica gel, zeolite, and aluminum oxide was evaluated toward the different terpene families present in olive leaves. Operating at 30 MPa and 60 °C, an adsorbent-assisted fractionation was carried out every 20 min for a total time of 120 min. For the first time, GC-QTOF-MS allowed the identification of 40 terpenoids in olive leaves. The GC-QTOF-MS results indicate that silica gel is a suitable adsorbent to partially retain polyunsaturated C10 and C15 terpenes. In addition, aluminum oxide increases C20 recoveries, whereas crystalline zeolites favor C30 terpenes recoveries. The different healthy properties that have been described for terpenoids makes the current SFE-GC-QTOF-MS process especially interesting and suitable for their revalorization.

Modeling a Protein Foam Fractionation Process

2000 ◽  
Vol 84-86 (1-9) ◽  
pp. 1087-1100 ◽  
Author(s):  
Liping Du ◽  
Veara Loha ◽  
Robert D. Tanner
Keyword(s):  
Foam Fractionation ◽  
Fractionation Process ◽  
Protein Foam

Studies on colostral and milk whey proteins in the sow 1. The transition of mammary secretion from colostrum to milk with natural suckling

1969 ◽  
Vol 11 (3) ◽  
pp. 337-343 ◽  
Author(s):  
F. J. Bourne
Keyword(s):  
Protein Concentration ◽  
Whey Proteins ◽  
Milk Whey ◽  
The Mean ◽  
Dramatic Fall

SUMMARYA dramatic fall in the colostral whey proteins of nine sows occurred within 24 hr following the birth of the first piglet. The mean levels fell from 19·6 g/100 ml to 4·1 g/100 ml, 50% of this fall occurring within 4 to 6 hr. It is suggested that as early-born piglets will be able to obtain colostrum of a much higher protein concentration this may give them some physiological and immunological advantages over later-born littermates.

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