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Development of Tailor Made Feed with High Concentration of a-Lactalbumin and ß-Lactoglobulin from Cheese Whey
Published by the American Society of Agricultural and Biological Engineers, St. Joseph, Michigan www.asabe.orgCitation: 2007 ASAE Annual Meeting 076211.(doi:10.13031/2013.23524)
Authors: Chenchaiah Marella, Kasiviswanathan Muthukumarappan
Keywords: Microfiltration, Tailor made feed, a lactalbumin, ß lactoglobulin, Purity, Combined Yield, Combined Transmission, Overall Flux, Polyvinylidenefluoride
Abstract: Large quantities of whey are produced in manufacture of cheese and casein. This co-product contains valuable protein fractions such as a-Lactalbumin, ß-Lactoglobulin, Bovine Serum Albumin, Lactoferrin, Immunoglobulins and Lactoperoxidase. a-Lactalbumin and ß-Lactoglobulin with molecular weights of 14 and 36 kDa, respectively are considered as low molecular weight fractions and accounts for 75 % of the total whey protein, while the other fractions with molecular weight range of 66 kDa to more than 150 kDa are considered as higher molecular weight fractions. The presence of residual fat, phospholipids and protein aggregates cause severe fouling of the membranes. In order to limit the influence of these macromolecules it is proposed to develop tailor made feed from cheese whey that can be used as the starting material in fractionation of a-Lactalbumin and ß-Lactoglobulin. Microfiltration experiments were conducted with 0.2 µ PVDF membrane and at four levels of pH and three levels of transmembrane pressure. Among the 4 pH levels studied in the experiments, pH of 5.3, 5.8 and 6.3 didn't show statistically significant differences in all the parameters studied. Among the three TMPs studied, 76 kPa appeared to be optimum pressure for this study. pH of 6.3 and TMP of 76 kPa turned out to be optimum operating conditions giving a combined yield of 69.85 %, Overall flux of 121.04 LMH and combined transmission of 0.8.(Download PDF) (Export to EndNotes)