Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking
Autor: | Zhang Lan-wei, Han Xue, Wang Wen-qiong, Lu Yi |
---|---|
Rok vydání: | 2016 |
Předmět: |
Whey protein
Tissue transglutaminase Ultrafiltration 02 engineering and technology Analytical Chemistry Enzyme catalysis chemistry.chemical_compound 0404 agricultural biotechnology Cheese Zeta potential Food science Lactose Chromatography Transglutaminases biology Membrane fouling 04 agricultural and veterinary sciences General Medicine 021001 nanoscience & nanotechnology 040401 food science Membrane Cross-Linking Reagents Whey Proteins chemistry biology.protein 0210 nano-technology Food Science |
Zdroj: | Food chemistry. 215 |
ISSN: | 1873-7072 |
Popis: | 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 (40U/g whey proteins) at 40°C for 60min 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. |
Databáze: | OpenAIRE |
Externí odkaz: |