Membrane processes in the times of the protein-shift
Lipnizki, Frank LU
; Thuvander, Johan
LU
and Rudolph-Schöpping, Gregor
LU
(2023)
19th Nordic Filtration Symposium
p.19-19
- Abstract
- The utilization of membrane technology in the food industry is directly tied to its success in protein recovery processes. Membrane technology was first introduced in the food industry for the extraction of proteins from whey, a by-product of cheese production that was difficult to dispose of due to its low solids content and high biological oxygen demand. By using ultrafiltration, whey proteins were concentrated and desalted, leading to the production of whey protein concentrates and isolates. This breakthrough paved the way for the adoption of membrane processes in the concentration of other animal protein-rich products such as animal blood plasma, fish proteins, and albumen.
As the need for a more sustainable food system has become... (More) - The utilization of membrane technology in the food industry is directly tied to its success in protein recovery processes. Membrane technology was first introduced in the food industry for the extraction of proteins from whey, a by-product of cheese production that was difficult to dispose of due to its low solids content and high biological oxygen demand. By using ultrafiltration, whey proteins were concentrated and desalted, leading to the production of whey protein concentrates and isolates. This breakthrough paved the way for the adoption of membrane processes in the concentration of other animal protein-rich products such as animal blood plasma, fish proteins, and albumen.
As the need for a more sustainable food system has become more apparent, a shift towards plant proteins has emerged – the so-called protein shift. Membrane technology can play a significant role in this trend by optimizing the use of vegetable raw materials as sources for vegetable proteins. Industrial-scale recovery of wheat and sunflower proteins has already been achieved through membrane processes, while the recovery of rapeseed proteins from the rapeseed oil production is still in the developmental stage.
Since rapeseed is one of the key agricultural products in the South Sweden, our research in recent years focused on the integration and optimization of membrane processes for the recovery of rapeseed protein from the press cake of the rapeseed oil production. Microfiltration has been tested for the removal of finer particles, fat, and microbes from the protein extract, while ultrafiltration was used for the final concentration and purification of the proteins. Particular focus was on the fouling and cleaning of the microfiltration membranes which was studied in depth with X-ray microtomography.
Overall, this presentation highlights the potential of membrane processes for protein production from both animal and plant sources, with examples from industry and ongoing developments.
Acknowledgements
The project is supported by EIT Food “Precision Fermentation: From Biotechnology to Sustainable Nutrition” and the Swedish Energy Agency Project No. P2022-00101 “Verification of membrane technology for plant-based dairy”.
(Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/1dc19a03-bac2-4429-afdf-1f9e71fbf015
- author
- Lipnizki, Frank
LU
; Thuvander, Johan
LU
and Rudolph-Schöpping, Gregor
LU
- organization
- publishing date
- 2023-06-13
- type
- Contribution to conference
- publication status
- published
- subject
- keywords
- Membranes, Plant-based protein, Purification, Processing
- pages
- 1 pages
- conference name
- 19th Nordic Filtration Symposium
- conference location
- Lappeenranta, Finland
- conference dates
- 2023-06-13 - 2023-06-15
- language
- English
- LU publication?
- yes
- id
- 1dc19a03-bac2-4429-afdf-1f9e71fbf015
- alternative location
- https://www.lut.fi/sites/default/files/media/documents/Lut%20NOFS19%20Abstracts%20with%20LINKS6.pdf
- date added to LUP
- 2023-10-05 12:31:55
- date last changed
- 2023-12-13 03:05:12
@misc{1dc19a03-bac2-4429-afdf-1f9e71fbf015,
abstract = {{The utilization of membrane technology in the food industry is directly tied to its success in protein recovery processes. Membrane technology was first introduced in the food industry for the extraction of proteins from whey, a by-product of cheese production that was difficult to dispose of due to its low solids content and high biological oxygen demand. By using ultrafiltration, whey proteins were concentrated and desalted, leading to the production of whey protein concentrates and isolates. This breakthrough paved the way for the adoption of membrane processes in the concentration of other animal protein-rich products such as animal blood plasma, fish proteins, and albumen.<br/>As the need for a more sustainable food system has become more apparent, a shift towards plant proteins has emerged – the so-called protein shift. Membrane technology can play a significant role in this trend by optimizing the use of vegetable raw materials as sources for vegetable proteins. Industrial-scale recovery of wheat and sunflower proteins has already been achieved through membrane processes, while the recovery of rapeseed proteins from the rapeseed oil production is still in the developmental stage.<br/>Since rapeseed is one of the key agricultural products in the South Sweden, our research in recent years focused on the integration and optimization of membrane processes for the recovery of rapeseed protein from the press cake of the rapeseed oil production. Microfiltration has been tested for the removal of finer particles, fat, and microbes from the protein extract, while ultrafiltration was used for the final concentration and purification of the proteins. Particular focus was on the fouling and cleaning of the microfiltration membranes which was studied in depth with X-ray microtomography. <br/>Overall, this presentation highlights the potential of membrane processes for protein production from both animal and plant sources, with examples from industry and ongoing developments.<br/>Acknowledgements<br/>The project is supported by EIT Food “Precision Fermentation: From Biotechnology to Sustainable Nutrition” and the Swedish Energy Agency Project No. P2022-00101 “Verification of membrane technology for plant-based dairy”.<br/>}},
author = {{Lipnizki, Frank and Thuvander, Johan and Rudolph-Schöpping, Gregor}},
keywords = {{Membranes; Plant-based protein; Purification; Processing}},
language = {{eng}},
month = {{06}},
pages = {{19--19}},
title = {{Membrane processes in the times of the protein-shift}},
url = {{https://www.lut.fi/sites/default/files/media/documents/Lut%20NOFS19%20Abstracts%20with%20LINKS6.pdf}},
year = {{2023}},
}