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Fractionation of whey protein components through a large pore size, hydrophilic, cellulosic membrane

Published online by Cambridge University Press:  01 June 2009

Raj K. Mehra  and
William J. Donnelly
Raj K. Mehra
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
William J. Donnelly
Affiliation:
National Dairy Products Research Centre, Moorepark, Fermoy, Co. Cork, Irish Republic
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Summary

Whey protein solutions of different chemical compositions were filtered through a large pore size ultrafiltration membrane (molecular mass cut-off 100 kDa). The influences of pH, ionic environment and Ca chelation on the performance characteristics of the membrane (filtration rate, total and individual whey protein permeability) were examined. Increase in pH in the range 5·0-10·0 resulted in a gradual increase in filtration rate and individual whey protein permeability. The presence of Ca in the whey protein solution had a negative effect on the performance characteristics of the membrane. Addition of EDTA to protein solution improved the filtration rate but had no effect on the protein permeation. Fractionation of the low molecular mass whey proteins (β-lactoglobulin and α-lactalbumin) from high molecular mass proteins (bovine serum albumin, lactoferrin and immunoglobulins) was best achieved at pH 8·0.

Type
Original Articles
Information
Journal of Dairy Research , Volume 60 , Issue 1 , February 1993 , pp. 89 - 97
Copyright
Copyright © Proprietors of Journal of Dairy Research 1993

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References

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