Advanced

Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking

LU, YI LU ; Wang, Wen-qiong; Zhang, Lan-wei and Han, Xue (2016) In Food Chemistry 215. p.31-40
Abstract
In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40 U/g whey proteins) at 40 °C for 60 min at pH 5.0. Under these conditions, the recovery rate was increased 15–20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30–40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after... (More)
In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40 U/g whey proteins) at 40 °C for 60 min at pH 5.0. Under these conditions, the recovery rate was increased 15–20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30–40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after enzyme catalysis. This was mainly due to the increased particle size and decreased zeta potential. Therefore, membrane coupling enzyme catalysis protein cross-linking is a potential means for further use. (Less)
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
whey protein recovery, enzyme catalysis, cross linking, ultrafiltration
in
Food Chemistry
volume
215
pages
31 - 40
publisher
Elsevier
external identifiers
  • scopus:84979752641
  • wos:000384777400005
ISSN
0308-8146
DOI
10.1016/j.foodchem.2016.07.057
language
English
LU publication?
yes
id
4e91ca1a-8eca-46e5-bde5-f20d743ff244
date added to LUP
2016-08-04 16:03:49
date last changed
2017-10-22 05:17:58
@article{4e91ca1a-8eca-46e5-bde5-f20d743ff244,
  abstract     = {In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40 U/g whey proteins) at 40 °C for 60 min at pH 5.0. Under these conditions, the recovery rate was increased 15–20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30–40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after enzyme catalysis. This was mainly due to the increased particle size and decreased zeta potential. Therefore, membrane coupling enzyme catalysis protein cross-linking is a potential means for further use.},
  author       = {LU, YI and Wang, Wen-qiong and Zhang, Lan-wei  and Han, Xue},
  issn         = {0308-8146},
  keyword      = {whey protein recovery,enzyme catalysis,cross linking,ultrafiltration},
  language     = {eng},
  month        = {07},
  pages        = {31--40},
  publisher    = {Elsevier},
  series       = {Food Chemistry},
  title        = {Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2016.07.057},
  volume       = {215},
  year         = {2016},
}