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Data/hora: 08/06/2024 15:21:57

Whey protein concentration by ultrafiltration and study of functional properties
Provedor de dados: 65
Autores: Iltchenco,Sidiane; Preci,Daiane; Bonifacino,Carla; Fraguas,Eugenia Franco; Steffens,Clarice; Panizzolo,Luis Alberto; Colet,Rosicler; Fernandes,Ilizandra Aparecida; Abirached,Cecilia; Valduga,Eunice; Steffens,Juliana.
ABSTRACT: This paper aim to evaluate the ultrafiltration (UF) process for constituents recovery from whey. Sequences of factorial designs were performed by varying temperature (5 to 40°C) and pressure (1 to 3 bar), to maximize the proteins concentration using membrane of 100kDa in dead end system. Based on the best result new experiments were performed with membrane of 50kDa and 10kDa. With the membrane of 50 the protein retention was about 3 times higher than the membrane of 100kDa. The concentrated obtained by UF membrane of 10kDa, 10°C and 2 bar in laboratory scale showed a mean protein retention of 80 %, greater protein solubility, emulsion stability and the identification of β-lactoglobulins (18.3 kDa) and α-lactalbumin fractions (14.2kDa). Therefore,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ultrafiltration; Whey; Dead-end solubility and emulsion stability.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000500602