Component partitioning during microfiltration and diafiltration of whey protein concentrate in the production of whey protein isolate

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY International Dairy Journal Pub Date : 2024-06-03 DOI:10.1016/j.idairyj.2024.106006

Asfaw T. Mestawet , Thomas C. France , Patrick G.J. Mulcahy , James A. O'Mahony

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Abstract

This study investigated component partitioning during cold microfiltration (MF) and diafiltration (DF) of whey protein concentrate (WPC) feed in producing whey protein isolate (WPI). Significant differences (P < 0.05) were found in the partitioning of components. Specifically, 60.1, 50.2, 6.32, and 75.7% of total solids, protein, fat, and ash, respectively, were partitioned into the permeate stream. Phospholipids comprised 25 and 41.4% of total fat in WPC feed and DF retentate, respectively. Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed MFGM-associated proteins were enriched in the MF retentate. The particle size in MF retentate was significantly larger (P < 0.05) than in the MF and DF permeate streams (450, 7.87, and 3.55 nm, respectively), providing evidence of the retention of aggregated whey proteins in the MF retentate. These findings provide an indepth understanding of component partitioning during cold MF of WPC feed, supporting the development of higher value-added ingredients.

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生产分离乳清蛋白时浓缩乳清蛋白的微滤和重滤过程中的成分分配

本研究调查了生产分离乳清蛋白（WPI）的浓缩乳清蛋白（WPC）饲料在冷微滤（MF）和重滤（DF）过程中的成分分配情况。在成分分配方面发现了显著差异（P < 0.05）。具体来说，总固体、蛋白质、脂肪和灰分分别有 60.1%、50.2%、6.32% 和 75.7%被分配到渗透液中。磷脂在 WPC 进料和 DF 回流液中分别占总脂肪的 25% 和 41.4%。十二烷基硫酸钠-聚丙烯酰胺凝胶电泳显示，MFGM 相关蛋白质在 MF 回流液中富集。中频回流液中的粒径（450、7.87 和 3.55 nm）明显大于中频和直流渗透液中的粒径（P < 0.05），这证明中频回流液中保留了聚集的乳清蛋白。这些研究结果为深入了解乳清浓缩蛋白饲料冷压乳化过程中的成分分配提供了依据，有助于开发附加值更高的配料。

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来源期刊

International Dairy Journal 工程技术-食品科技

CiteScore

6.50

自引率

9.70%

发文量

200

审稿时长

49 days

期刊介绍： The International Dairy Journal publishes significant advancements in dairy science and technology in the form of research articles and critical reviews that are of relevance to the broader international dairy community. Within this scope, research on the science and technology of milk and dairy products and the nutritional and health aspects of dairy foods are included; the journal pays particular attention to applied research and its interface with the dairy industry. The journal''s coverage includes the following, where directly applicable to dairy science and technology: • Chemistry and physico-chemical properties of milk constituents • Microbiology, food safety, enzymology, biotechnology • Processing and engineering • Emulsion science, food structure, and texture • Raw material quality and effect on relevant products • Flavour and off-flavour development • Technological functionality and applications of dairy ingredients • Sensory and consumer sciences • Nutrition and substantiation of human health implications of milk components or dairy products International Dairy Journal does not publish papers related to milk production, animal health and other aspects of on-farm milk production unless there is a clear relationship to dairy technology, human health or final product quality.