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Separation Technologies for Whey Protein Fractionation. FOOD ENGINEERING REVIEWS 2023. [DOI: 10.1007/s12393-022-09330-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
Abstract
Abstract
Whey is a by-product of cheese, casein, and yogurt manufacture. It contains a mixture of proteins that need to be isolated and purified to fully exploit their nutritional and functional characteristics. Protein-enriched fractions and highly purified proteins derived from whey have led to the production of valuable ingredients for many important food and pharmaceutical applications. This article provides a review on the separation principles behind both the commercial and emerging techniques used for whey protein fractionation, as well as the efficacy and limitations of these techniques in isolating and purifying individual whey proteins. The fractionation of whey proteins has mainly been achieved at commercial scale using membrane filtration, resin-based chromatography, and the integration of multiple technologies (e.g., precipitation, membrane filtration, and chromatography). Electromembrane separation and membrane chromatography are two main emerging techniques that have been developed substantially in recent years. Other new techniques such as aqueous two-phase separation and magnetic fishing are also discussed, but only a limited number of studies have reported their application in whey protein fractionation. This review offers useful insights into research directions and technology screening for academic researchers and dairy processors for the production of whey protein fractions with desired nutritional and functional properties.
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Buchanan D, Martindale W, Romeih E, Hebishy E. Recent advances in whey processing and valorisation: Technological and environmental perspectives. INT J DAIRY TECHNOL 2023. [DOI: 10.1111/1471-0307.12935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Affiliation(s)
- Dominic Buchanan
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
- Ichiban UK, Church Farm, Earl Stonham Stowmarket UK
| | - Wayne Martindale
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
| | - Ehab Romeih
- Dairy Science Department Faculty of Agriculture Cairo University 12613 Giza Egypt
| | - Essam Hebishy
- Centre of Excellence in Agri‐food Technologies National Centre for Food Manufacturing College of Sciences University of Lincoln, Holbeach Spalding PE12 7FJ UK
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The Effectiveness of Polyvinylidene Fluoride Membranes Modified with Poloxamer and Single/Multi-Walled Carbon Nanotubes for Lactalbumin Purification. CHEMENGINEERING 2022. [DOI: 10.3390/chemengineering6060088] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
The application of separation technology using ultrafiltration/nanofiltration membranes for protein purification and concentration has grown rapidly in the last decade. Innovations to synthesize membranes with properties and performance that suit the characteristics of the feed solution have been and will keep developing. This study aims to examine the strategies to improve the performance of the Polyvinylidene Fluoride (PVDF) membrane for lactalbumin protein isolation. The PVDF polymer membrane was modified by adding Poloxamer 188 (Po1) copolymer and a combination of two types of nanocarbons, i.e., single-walled carbon nanotubes (S-CnT) and multi-walled carbon nanotubes (M-CnT). The following membrane characteristics were examined: mechanical properties, morphological structure, porosity, elemental composition and functional groups, and surface hydrophilicity. The membrane’s filtration performance was analyzed in terms of its ability to pass water (flux) and concentrate lactalbumin protein. The results showed that the changes in the membrane morphological structure were clearly visible in the SEM test, which exposed more open membrane pores after adding Pol and S-CnT/M-CnT additives. The mechanical properties of the membrane also increased, as indicated by the increase in the tensile strength from 12.1 MPa to 16.07 MPa. In general, it was found that the composition of the PVDF/Pol/S-CnT/NMP polymer solutions resulted in better filtration performance compared to the membranes made of only the PVDF/NMP polymer solution.
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Rodrigues JPB, Liberal Â, Petropoulos SA, Ferreira ICFR, Oliveira MBPP, Fernandes Â, Barros L. Agri-Food Surplus, Waste and Loss as Sustainable Biobased Ingredients: A Review. Molecules 2022; 27:molecules27165200. [PMID: 36014439 PMCID: PMC9412510 DOI: 10.3390/molecules27165200] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2022] [Revised: 08/02/2022] [Accepted: 08/10/2022] [Indexed: 11/30/2022] Open
Abstract
Ensuring a sustainable supply of food for the world’s fast growing population is a major challenge in today’s economy, as modern lifestyle and increasing consumer concern with maintaining a balanced and nutritious diet is an important challenge for the agricultural sector worldwide. This market niche for healthier products, especially fruits and vegetables, has increased their production, consequently resulting in increased amounts of agri-food surplus, waste, and loss (SWL) generated during crop production, transportation, storage, and processing. Although many of these materials are not utilized, negatively affecting the environmental, economic, and social segments, they are a rich source of valuable compounds that could be used for different purposes, thus preventing the losses of natural resources and boosting a circular economy. This review aimed to give insights on the efficient management of agri-food SWL, considering conventional and emerging recovery and reuse techniques. Particularly, we explored and summarized the chemical composition of three worldwide cultivated and consumed vegetables (carrots, broccoli and lettuce) and evaluate the potential of their residues as a sustainable alternative for extracting value-added ingredients for the development of new biodynamic products.
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Affiliation(s)
- Joana P. B. Rodrigues
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Ângela Liberal
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Spyridon A. Petropoulos
- Laboratory of Vegetable Production, Department of Agriculture, Crop Production and Rural Environment, University of Thessaly, Fytokou Street, N. Ionia, 384 46 Volos, Greece
| | - Isabel C. F. R. Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
| | - Maria Beatriz P. P. Oliveira
- REQUIMTE/Department of Chemical Sciences, Faculty of Pharmacy, University of Porto, Rua Jorge Viterbo Ferreira no. 228, 4050-313 Porto, Portugal
| | - Ângela Fernandes
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
| | - Lillian Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal
- Correspondence: (Â.F.); (L.B.)
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5
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Current practices with commercial scale bovine lactoferrin production and alternative approaches. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105263] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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6
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Kim N, Jeon J, Chen R, Su X. Electrochemical separation of organic acids and proteins for food and biomanufacturing. Chem Eng Res Des 2022. [DOI: 10.1016/j.cherd.2021.12.009] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Ingrassia R, Torres P, Bojanich L, Ratti J, Baldor S, Ramunno C, Dotta G, Vidal Tesón A, Forastieri P, Soazo M, Spelzini D, Narambuena C, Boeris V. Concentration of proteins and fat from whey by coacervation: Evaluation of its incorporation in bread. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16297] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Romina Ingrassia
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- Facultad de Ciencias Veterinarias UNR Casilda Argentina
| | - Paola Torres
- CONICET Rosario Argentina
- Facultad Regional San Rafael Universidad Tecnológica Nacional San Rafael Argentina
| | - Luciano Bojanich
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
| | - Jimena Ratti
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
| | - Sofía Baldor
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina
| | - Carla Ramunno
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
| | - Gina Dotta
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
| | - Andrea Vidal Tesón
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina
| | - Pamela Forastieri
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina
| | - Marina Soazo
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- IQUIR‐CONICET Rosario Argentina
| | - Darío Spelzini
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina
| | - Claudio Narambuena
- CONICET Rosario Argentina
- Facultad Regional San Rafael Universidad Tecnológica Nacional San Rafael Argentina
- INFAP UNSL‐CONICET San Luis Argentina
| | - Valeria Boeris
- Facultad de Ciencias Bioquímicas y Farmacéuticas Universidad Nacional de Rosario (UNR) Rosario Argentina
- CONICET Rosario Argentina
- Facultad de Química e Ingeniería del Rosario Universidad Católica Argentina Rosario Argentina
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Arahman N, Rosnelly CM, Yusni Y, Fahrina A, Silmina S, Ambarita AC, Bilad MR, Gunawan P, Rajabzadeh S, Takagi R, Matsuyama H, Aziz M. Ultrafiltration of α-Lactalbumin Protein: Acquaintance of the Filtration Performance by Membrane Structure and Surface Alteration. Polymers (Basel) 2021; 13:3632. [PMID: 34771192 PMCID: PMC8587019 DOI: 10.3390/polym13213632] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/16/2021] [Revised: 10/15/2021] [Accepted: 10/18/2021] [Indexed: 02/05/2023] Open
Abstract
α-Lactalbumin is an essential protein with multiple roles in physiological and the nutritional functionalities, such as diabetic prevention, blood pressure stabilization, and cancer cell inhibition. In the present work, polyethersulfone (PES)-based membranes were developed by incorporating Pluronic F127 and carbon nanotubes with single- and multi-walled dimensions (Sw-Cnts and Mw-Cnts) as additives. The resulting membranes were evaluated for use in the filtration of α-lactalbumin protein solution. Four series of membranes, including PES pristine membrane, were fabricated via the phase inversion process. The characteristics of the membrane samples were analyzed in terms of morphology, membrane surface hydrophilicity and roughness, and surface chemistry. The characterization results show that the incorporation of additive increased the surface wettability by reducing the surface water contact angle from 80.4° to 64.1° by adding F127 and Mw-Cnt additives. The highest pure water permeability of 135 L/(m2·h·bar) was also exhibited by the PES/F127/Mw-Cnt membrane. The performance of the modified membranes was clearly better than the pristine PSF for α-lactalbumin solution filtration. The permeability of α-lactalbumin solution increased from 9.0 L/(m2·h·bar) for the pristine PES membrane to 10.5, 11.0 and 11.5 L/(m2·h·bar) for membranes loaded with Pluronic F127, Sw-Cnts, and Mw-Cnts, respectively. Those increments corresponded to 17, 22, and 28%. Such increments could be achieved without altering the α-lactalbumin rejections of 80%. Remarkably, the rejection for the membrane loaded with Sw-Cnts even increased to 89%.
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Affiliation(s)
- Nasrul Arahman
- Department of Chemical Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia; (C.M.R.); (S.S.)
- Magister Program of Environmental Management, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
- Research Center for Environmental and Natural Resources, Universitas Syiah Kuala, Jl. Hamzah Fansuri, No. 4, Darussalam, Banda Aceh 23111, Indonesia
- Doctoral Program, School of Engineering, Universitas Syiah Kuala, Jl. Syeh A. Rauf, No. 7, Banda Aceh 23111, Indonesia; (A.F.); (A.C.A.)
| | - Cut Meurah Rosnelly
- Department of Chemical Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia; (C.M.R.); (S.S.)
- Magister Program of Environmental Management, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia
- Research Center for Environmental and Natural Resources, Universitas Syiah Kuala, Jl. Hamzah Fansuri, No. 4, Darussalam, Banda Aceh 23111, Indonesia
| | - Yusni Yusni
- Department of Physiology, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia;
| | - Afrillia Fahrina
- Doctoral Program, School of Engineering, Universitas Syiah Kuala, Jl. Syeh A. Rauf, No. 7, Banda Aceh 23111, Indonesia; (A.F.); (A.C.A.)
| | - Silmina Silmina
- Department of Chemical Engineering, Universitas Syiah Kuala, Banda Aceh 23111, Indonesia; (C.M.R.); (S.S.)
| | - Aulia Chintia Ambarita
- Doctoral Program, School of Engineering, Universitas Syiah Kuala, Jl. Syeh A. Rauf, No. 7, Banda Aceh 23111, Indonesia; (A.F.); (A.C.A.)
| | - Muhammad Roil Bilad
- Faculty of Integrated Technologies, Universiti Brunei Darussalam, Bandar Seri Begawan BE1410, Brunei;
| | - Poernomo Gunawan
- School of Chemical & Biomedical Engineering, Nanyang Technological University, Singapore 627833, Singapore;
| | - Saeid Rajabzadeh
- Research Center for Membrane and Film Technology, Department of Chemical Science and Engineering, Kobe University, Rokkodai-Cho 1-1, Nadaku, Kobe 657-0000, Japan; (S.R.); (R.T.); (H.M.)
| | - Ryosuke Takagi
- Research Center for Membrane and Film Technology, Department of Chemical Science and Engineering, Kobe University, Rokkodai-Cho 1-1, Nadaku, Kobe 657-0000, Japan; (S.R.); (R.T.); (H.M.)
| | - Hideto Matsuyama
- Research Center for Membrane and Film Technology, Department of Chemical Science and Engineering, Kobe University, Rokkodai-Cho 1-1, Nadaku, Kobe 657-0000, Japan; (S.R.); (R.T.); (H.M.)
| | - Muhammad Aziz
- Institute of Industrial Science, The University of Tokyo, 4-6-1 Komaba, Meguro-ku, Tokyo 153-8505, Japan;
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Consumer Perception of the Circular Economy Concept Applied to the Food Domain: An Exploratory Approach. SUSTAINABILITY 2021. [DOI: 10.3390/su132011340] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
Abstract
Every year, agri-food industries in industrialised countries produce approximately 1.3 billion tonnes of food loss and waste. The adoption of a circular economy policy has received special attention by the agri-food industries, allowing for the creation and development of new food products made of by-products that would otherwise be wasted or used for secondary applications. The present work, of an exploratory nature, aims to assess how consumers conceptualise the circular economy in order to identify consumer recognition of the use of by-products from the food industry to upcycle food products and to evaluate attitudes towards the circular economy. To this end, a mixed-methodology was applied to 340 participants. The first part was qualitative and used free word association to evaluate consumers’ conceptualisation of the circular economy and use of by-products as foods. Data were analysed by grouping the responses into exclusive and exhaustive categories and a correspondence analysis was also performed to originate perceptual maps. Additionally, a questionnaire was designed to evaluate major concepts and attitudes correlated with the circular economy. Data were reduced by principal component analysis (PCA) and participants grouped through clustering. Results showed that consumers understand circular economy as related mainly into Sustainability, Economy, and Circularity dimensions. Participants had great difficulty identifying the by-products used as foods or as food ingredients. From the quantitative data, four groups were identified based on the associations to the six principal components originated by the PCA. However, the results highlighted a very low association with all clusters of the Food Valorisation dimension within the concept of the circular economy, and also a lack of a clear understanding of consumers’ attitudes towards food products from the circular economy. Greater promotion and dissemination by the competent entities aimed at the general public may contribute towards greater integration, participation and acceptance of the circular economy concept for the upscaling of food by-products.
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Varadavenkatesan T, Pai S, Vinayagam R, Pugazhendhi A, Selvaraj R. Recovery of value-added products from wastewater using Aqueous Two-Phase Systems - A review. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 778:146293. [PMID: 33714810 DOI: 10.1016/j.scitotenv.2021.146293] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/18/2020] [Revised: 03/02/2021] [Accepted: 03/02/2021] [Indexed: 06/12/2023]
Abstract
Aqueous two-phase system (ATPS) is long seen as a technique that promotes higher purity and yield in a single step. It is witnessing increased acceptance as a preferred choice for combined goals of concentration, separation and purification of a target product, be it industrially valuable or environmentally contaminating. Purification of biomolecules like enzymes, proteins, nucleic acids, viruses, etc. has been the forte of ATPS. Currently, the technique is used for concentrating the toxic fractions from diverse industrial let offs, from food, dairy, beverage, pharmaceuticals, agriculture, dyeing, tannery and metal-processing industries. Apart from being simple, efficient, rapid, flexible, economical, and biocompatible, the selectivity, purity and yield are on par and sometimes higher than the traditional downstream steps. From an industrial angle too, problems related to scale-up of ATPS are being actively addressed. Many novel approaches are being added by way of varying ATPS components to increase the yield and purity. Another case in point is the inclusion of optimization techniques for zeroing in on the precise setting of the operating parameters. With increasing impetus to the approach, we attempt to draw attention from academia and industries, alike, that are developing novel tweaks to the currently existing practices in ATPS. This review aims to assess and evaluate the different types of ATPS that have been used for the recovery of valuables and contaminants from industrial waste discharges.
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Affiliation(s)
- Thivaharan Varadavenkatesan
- Department of Biotechnology, Manipal institute of technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Shraddha Pai
- Department of Chemical engineering, Manipal institute of technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | - Ramesh Vinayagam
- Department of Chemical engineering, Manipal institute of technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India
| | | | - Raja Selvaraj
- Department of Chemical engineering, Manipal institute of technology (MIT), Manipal Academy of Higher Education (MAHE), Manipal 576104, Karnataka, India.
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Transmission of Major and Minor Serum Proteins during Microfiltration of Skim Milk: Effects of Pore Diameters, Concentration Factors and Processing Stages. Foods 2021; 10:foods10040888. [PMID: 33919616 PMCID: PMC8073037 DOI: 10.3390/foods10040888] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2021] [Revised: 03/31/2021] [Accepted: 04/15/2021] [Indexed: 11/17/2022] Open
Abstract
Effects of pore diameters (100, 50, and 20 nm), concentration factors (1-8) and processing stages (1-5) on the transmission of major serum proteins (β-lactoglobulin and α-lactalbumin) and minor serum proteins (immunoglobulin (Ig) G, IgA, IgM, lactoferrin (LF), lactoperoxidase (LPO), xanthine oxidase (XO)) during ceramic microfiltration (MF) of skim milk were studied. Holstein skim milk was microfiltered at a temperature of 50 °C, a transmembrane pressure of 110 kPa and a crossflow velocity of 6.7 m/s, using a tubular single stainless steel module that consisted of three ceramic tubes, each with 19 channels (3.5 mm inner diameter) and a length of 0.5 m. For MF with 100 nm and 50 nm pore diameters, the recovery yield of major serum proteins in permeate was 44.3% and 44.1%, while the recovery yield of minor serum proteins was slightly less by 0%-8% than 50 nm MF. MF with 20 nm pore diameters showed a markedly lower (by 12%-45%) recovery yield for both major and minor serum proteins, corresponding with its lower membrane flux. Flux sharply decreased with an increasing concentration factor (CF) up to four, and thereafter remained almost unchanged. Compared to the decrease (88%) of flux, the transmission of major and minor serum proteins was decreased by 4%-15% from CF = one to CF = eight. With increasing processing stages, the flux gradually increased, and the recovery yield of both major and minor proteins in the permeate gradually decreased and reached a considerably low value at stage five. After four stages of MF with 100 nm pore diameter and a CF of four for each stage, the cumulative recovery yield of major serum proteins, IgG, IgA, IgM, LF, LPO, and XO reached 95.7%, 90.8%, 68.5%, 34.1%, 15.3%, 39.1% and 81.2% respectively.
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Touhami S, Chamberland J, Perreault V, Suwal S, Marciniak A, Pouliot Y, Doyen A. Coupling high hydrostatic pressure and ultrafiltration for fractionation of alpha-lactalbumin from skim milk. SEP SCI TECHNOL 2021. [DOI: 10.1080/01496395.2020.1749079] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Serine Touhami
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Julien Chamberland
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Véronique Perreault
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Shyam Suwal
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Alice Marciniak
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Yves Pouliot
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
| | - Alain Doyen
- Department of Food Sciences, Institute of Nutrition and Functional Foods (INAF), Dairy Research Centre (STELA), Université Laval, Quebec City, Quebec, Canada
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Recovery of lactose and proteins from cheese whey with poly(ethylene)glycol/sulfate aqueous two-phase systems. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117686] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Marciniak A, Suwal S, Touhami S, Chamberland J, Pouliot Y, Doyen A. Production of highly purified fractions of α-lactalbumin and β-lactoglobulin from cheese whey using high hydrostatic pressure. J Dairy Sci 2020; 103:7939-7950. [DOI: 10.3168/jds.2019-17817] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2019] [Accepted: 04/26/2020] [Indexed: 11/19/2022]
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15
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Chemical composition, protein profile and physicochemical properties of whey protein concentrate ingredients enriched in α-lactalbumin. J Food Compost Anal 2020. [DOI: 10.1016/j.jfca.2020.103546] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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16
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Jiang B, Wang L, Na J, Zhang X, Yuan Y, Liu C, Feng Z. Environmentally-friendly strategy for separation of α-lactalbumin from whey by aqueous two phase flotation. ARAB J CHEM 2020. [DOI: 10.1016/j.arabjc.2018.11.013] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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17
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An Investigation on the Application of Pulsed Electrodialysis Reversal in Whey Desalination. Int J Mol Sci 2019; 20:ijms20081918. [PMID: 31003492 PMCID: PMC6515537 DOI: 10.3390/ijms20081918] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2019] [Revised: 04/14/2019] [Accepted: 04/15/2019] [Indexed: 11/16/2022] Open
Abstract
Electrodialysis (ED) is frequently used in the desalination of whey. However, the fouling onto the membrane surface decreases the electrodialysis efficiency. Pulsed Electrodialysis Reversal (PER), in which short pulses of reverse polarity are applied, is expected to decrease the fouling onto membrane surface during ED. Three (PER) regimes were applied in the desalination of acid whey (pH ≤ 5) to study their effects on the membrane fouling and the ED efficiency. The PER regimes were compared to the conventional ED as the control. For each regime, two consecutive runs were performed without any cleaning step in-between to intensify the fouling. After the second run, the membranes were subjected to the Scanning electron microscope (SEM) imaging and contact angle measurement to investigate the fouling on the membrane surface in different regimes. The ED parameters in the case of conventional ED were almost the same in the first and the second runs. However, the parameters related to the ED efficiency including ED capacity, ash transfer, and ED time, were deteriorated when the PER regimes were applied. The contact angle values indicated that the fouling on the diluate side of anion exchange membranes was more intensified in conventional ED compared to the PER regimes. The SEM images also showed that the fouling on the diluate side of both cation and anion exchange membranes under PER regimes was reduced in respect to the conventional ED. However, the back transfer to the diluate compartment when the reverse pulse was applied is dominant and lowers the ED efficiency slightly when the PER is applied.
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18
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A review of magnetic separation of whey proteins and potential application to whey proteins recovery, isolation and utilization. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.021] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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19
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Wen-Qiong W, Yun-Chao W, Xiao-Feng Z, Rui-Xia G, Mao-Lin L. Whey protein membrane processing methods and membrane fouling mechanism analysis. Food Chem 2019; 289:468-481. [PMID: 30955638 DOI: 10.1016/j.foodchem.2019.03.086] [Citation(s) in RCA: 38] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2018] [Revised: 03/11/2019] [Accepted: 03/18/2019] [Indexed: 01/08/2023]
Abstract
Whey is a byproduct with nutritional value and high organic and saline content. It is an important source of organic contamination in dairy industry. In this paper, we gave an overview of the current use of membrane materials and membrane processing in cheese whey protein recovery and discussed recent developments in membrane technology. Different types of membranes, such as polymers, ceramic membranes and modification membranes, are used for various purposes, such an increasing permeation flux, reducing membrane fouling, and increasing the protein rejection rate, concentration, fractionation and purification of whey protein. New membrane processing methods and integrated membrane methods to recover whey protein were reviewed. Membrane fouling factors during whey protein ultrafiltration process, which included whey protein conformation, membrane filtration conditions and the interaction between proteins and the membrane surface or pores, were also discussed and analyzed to reveal membrane fouling mechanism.
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Affiliation(s)
- Wang Wen-Qiong
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Wa Yun-Chao
- College of Animal Science and Technology, Yangzhou University, Yangzhou 225127, Jiangsu Province, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Zhang Xiao-Feng
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China
| | - Gu Rui-Xia
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
| | - Lu Mao-Lin
- College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou, Jiangsu, China.
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20
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Nayak A, Bhushan B. An overview of the recent trends on the waste valorization techniques for food wastes. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2019; 233:352-370. [PMID: 30590265 DOI: 10.1016/j.jenvman.2018.12.041] [Citation(s) in RCA: 130] [Impact Index Per Article: 26.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/13/2018] [Revised: 12/09/2018] [Accepted: 12/14/2018] [Indexed: 05/05/2023]
Abstract
A critical and up-to-date review has been conducted on the latest individual valorization technologies aimed at the generation of value-added by-products from food wastes in the form of bio-fuels, bio-materials, value added components and bio-based adsorbents. The aim is to examine the associated advantages and drawbacks of each technique separately along with the assessment of process parameters affecting the efficiency of the generation of the bio-based products. Challenges faced during the processing of the wastes to each of the bio-products have been explained and future scopes stated. Among the many hurdles encountered in the successful and high yield generation of the bio-products is the complexity and variability in the composition of the food wastes along with the high inherent moisture content. Also, individual technologies have their own process configurations and operating parameters which may affect the yield and composition of the desired end product. All these require extensive study of the composition of the food wastes followed by their effective pre-treatments, judicial selection of the technological parameters and finally optimization of not only the process configurations but also in relation to the input food waste material. Attempt has also been made to address the hurdles faced during the implementation of such technologies on an industrial scale.
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Affiliation(s)
- A Nayak
- Innovació i Recerca Industrial I Sostenible, S.L., 08860, Spain; Graphic Era University, Dehradun, 248002, India.
| | - Brij Bhushan
- Graphic Era University, Dehradun, 248002, India; Chemical Engineering Department, Universitat Politechnica Catalunya, UPC-BarcelonaTECH, Barcelona, 08860, Spain
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21
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22
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Marciniak A, Suwal S, Brisson G, Britten M, Pouliot Y, Doyen A. Evaluation of casein as a binding ligand protein for purification of alpha-lactalbumin from beta-lactoglobulin under high hydrostatic pressure. Food Chem 2019; 275:193-196. [PMID: 30724187 DOI: 10.1016/j.foodchem.2018.09.110] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2018] [Revised: 09/10/2018] [Accepted: 09/18/2018] [Indexed: 10/28/2022]
Abstract
Fractionation of β-lactoglubulin (β-lg) and α-lactalbumin (α-la) using conventional separation technologies remains challenging mainly due to similar molecular weight. Herein, casein (CN) was used as ligand protein to specifically aggregate β-lg under high hydrostatic pressure (HHP) in order to separate α-la after acidification to pH 4.6. Specifically, we studied the effect of different concentration of CN on α-la purity and recovery. Model solutions of α-la, β-lg and CN (from 0 to 5 mg/mL) were pressurized (600 MPa-5 min). After acidification and centrifugation of pressure-treated solutions, purity of α-la was increased up to 78% with a recovery of 88% for solution without CN. In contrast with our initial hypothesis, the presence of CN decreased β-lg pressure-induced aggregation and co-precipitation upon acidification and significantly reduced purity (∼71%). Therefore, our results suggest a chaperone-like activity of CN on β-lg pressure-induced aggregation which needs further investigation.
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Affiliation(s)
- Alice Marciniak
- Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada
| | - Shyam Suwal
- Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada
| | - Guillaume Brisson
- Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada
| | - Michel Britten
- Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada; Saint-Hyacinthe Research and Development Centre, Agriculture and Agri-Food Canada Quebec J2S 8E3, Canada
| | - Yves Pouliot
- Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada
| | - Alain Doyen
- Department of Food Sciences, Université Laval, Quebec City, QC G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Dairy Science and Technology Research Centre (STELA), Canada.
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23
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Kaur N, Sharma P, Jaimni S, Kehinde BA, Kaur S. Recent developments in purification techniques and industrial applications for whey valorization: A review. CHEM ENG COMMUN 2019. [DOI: 10.1080/00986445.2019.1573169] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Affiliation(s)
- Navpreet Kaur
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Poorva Sharma
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Seema Jaimni
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Bababode Adesegun Kehinde
- Department of Food Technology and Nutrition, School of Agriculture, Lovely Professional University, Phagwara, Punjab, India
| | - Shubhneet Kaur
- Food Science and Technology, National Institute of Food Technology Entrepreneurship and Management, Kundli, Haryana, India
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24
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Merkel A, Ashrafi AM, Ečer J. Bipolar membrane electrodialysis assisted pH correction of milk whey. J Memb Sci 2018. [DOI: 10.1016/j.memsci.2018.03.035] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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25
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Adsorption of beta-lactoglobulin in anion exchange membrane chromatography versus the contacting mode and temperature. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.01.016] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Matlschweiger A, Himmler G, Linhart C, Harasek M, Hahn R. A nonchromatographic process for purification of secretory immunoglobulins from caprine whey. Biotechnol Prog 2017; 33:642-653. [PMID: 28380693 DOI: 10.1002/btpr.2466] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2017] [Revised: 03/08/2017] [Indexed: 12/30/2022]
Abstract
Secretory immunoglobulins are an important antibody class being primarily responsible for immunoprotection of mucosal surfaces. A simple, non-chromatographic purification process for secretory immunoglobulins from caprine whey was developed. In the first process step whey was concentrated 30-40-fold on a 500 kDa membrane, thereby increasing the purity from 3% to 15%. The second step consisted of a fractionated PEG precipitation, in which high molecular weight impurities were removed first and in the second stage the secretory immunoglobulins were precipitated, leaving a majority of the low molecular weight proteins in solution. The re-dissolved secretory immunoglobulin fraction had a purity of 43% which could then be increased to 72% by diafiltration at a volume exchange factor of 10. Further increase of purity was only possible at the expense of very high buffer consumption. If diafiltration was performed directly after ultrafiltration, followed by precipitation, the yield was higher but purity was only 54%. Overall, filtration performance was characterized by high concentration polarization, therefore process conditions were set to low trans-membrane pressure and moderate protein concentration. As such purity and to a lesser extent throughput were the major objectives rather than yield, since whey, as a by-product of the dairy industry, is a cheap raw material of almost unlimited supply. Ultra-/diafiltration performance was described well by correlations using dimensionless numbers. Compared with a theoretical model (Graetz/Leveque solution) the flux was slightly overestimated. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:642-653, 2017.
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Affiliation(s)
- Alexander Matlschweiger
- Dept. of Biotechnology, University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, Vienna, 1190, Austria
| | - Gottfried Himmler
- Angothera GmbH, Donau-Oder Kanal IV SW 80, Gross-Enzersdorf, 2301, Austria
| | - Clemens Linhart
- Dept. of Biotechnology, University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, Vienna, 1190, Austria
| | - Michael Harasek
- Inst. of Chemical Engineering, Research Div.: Thermal Process Engineering and Simulation, Technical University of Vienna, Getreidemarkt 9, Vienna, 1060, Austria
| | - Rainer Hahn
- Dept. of Biotechnology, University of Natural Resources and Life Sciences, Vienna, Muthgasse 18, Vienna, 1190, Austria
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27
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Beccaria M, Oteri M, Micalizzi G, Bonaccorsi IL, Purcaro G, Dugo P, Mondello L. Reuse of Dairy Product: Evaluation of the Lipid Profile Evolution During and After Their Shelf-Life. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0466-x] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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28
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da Silva SV, Picoloto RS, Flores EMM, Wagner R, dos Santos Richards NSP, Barin JS. Evaluation of bromine and iodine content of milk whey proteins combining digestion by microwave-induced combustion and ICP-MS determination. Food Chem 2016. [DOI: 10.1016/j.foodchem.2015.05.087] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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29
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Exploitation of Food Industry Waste for High-Value Products. Trends Biotechnol 2015; 34:58-69. [PMID: 26645658 DOI: 10.1016/j.tibtech.2015.10.008] [Citation(s) in RCA: 201] [Impact Index Per Article: 22.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2015] [Revised: 10/21/2015] [Accepted: 10/23/2015] [Indexed: 01/21/2023]
Abstract
A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules.
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30
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Teepakorn C, Fiaty K, Charcosset C. Optimization of lactoferrin and bovine serum albumin separation using ion-exchange membrane chromatography. Sep Purif Technol 2015. [DOI: 10.1016/j.seppur.2015.07.046] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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31
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Almeida CC, Alvares TS, Costa MP, Conte-Junior CA. Protein and Amino Acid Profiles of Different Whey Protein Supplements. J Diet Suppl 2015; 13:313-23. [PMID: 26317267 DOI: 10.3109/19390211.2015.1036187] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Whey protein (WP) supplements have received increasing attention by consumers due to the high nutritional value of the proteins and amino acids they provide. However, some WP supplements may not contain the disclosed amounts of the ingredients listed on the label, compromising the nutritional quality and the effectiveness of these supplements. The aim of this study was to evaluate and compare the contents of total protein (TP), α-lactalbumin (α-LA), β-lactoglobulin (β-LG), free essential amino acids (free EAA), and free branched-chain amino acids (free BCAA), amongst different WP supplements produced by U.S. and Brazilian companies. Twenty commercial brands of WP supplements were selected, ten manufactured in U.S. (WP-USA) and ten in Brazil (WP-BRA). The TP was analyzed using the Kjeldahl method, while α-LA, β-LG, free EAA, and free BCAA were analyzed using HPLC system. There were higher (p < 0.05) concentrations of TP, α-LA, β-LG, and free BCAA in WP-USA supplements, as compared to the WP-BRA supplements; however, there was no difference (p > 0.05) in the content of free EAA between WP-USA and WP-BRA. Amongst the 20 brands evaluated, four WP-USA and seven WP-BRA had lower (p < 0.05) values of TP than those specified on the label. In conclusion, the WP-USA supplements exhibited better nutritional quality, evaluated by TP, α-LA, β-LG, and free BCAA when compared to WP-BRA.
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Affiliation(s)
- Cristine C Almeida
- a Department of Food Technology , Fluminense Federal University , Rio de Janeiro, Rio de Janeiro, Brazil
| | - Thiago S Alvares
- b Nutrition Institute , Federal University of Rio de Janeiro , Rio de Janeiro, Brazil
| | - Marion P Costa
- a Department of Food Technology , Fluminense Federal University , Rio de Janeiro, Rio de Janeiro, Brazil
| | - Carlos A Conte-Junior
- a Department of Food Technology , Fluminense Federal University , Rio de Janeiro, Rio de Janeiro, Brazil
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32
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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33
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Walsh G. Non-Catalytic Industrial Proteins. Proteins 2015. [DOI: 10.1002/9781119117599.ch14] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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34
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Li YH, He SS, Meng YC, Chen J, Wang WJ. Studies on the Stability of Fermented Milk Beverage by the Addition of Whey Protein Concentrate. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12236] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yan Hua Li
- College of Food Science and Biotechnology; Zhe Jiang Gong Shang University; Hangzhou 310018 China
| | - Shan Shan He
- College of Food Science and Biotechnology; Zhe Jiang Gong Shang University; Hangzhou 310018 China
| | - Yue Cheng Meng
- College of Food Science and Biotechnology; Zhe Jiang Gong Shang University; Hangzhou 310018 China
| | - Jie Chen
- College of Food Science and Biotechnology; Zhe Jiang Gong Shang University; Hangzhou 310018 China
| | - Wei Jun Wang
- Research & Development Institute; Zhejiang Beingmate Scientific-Industrial-Trade Share Co., Ltd.; Hangzhou China
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35
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Pilot-scale purification of α-lactalbumin from enriched whey protein concentrate by anion-exchange chromatography and ultrafiltration. ACTA ACUST UNITED AC 2015. [DOI: 10.1007/s13594-015-0215-8] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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36
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Besselink T, Janssen A, Boom R. Isolation of bovine serum albumin from whey using affinity chromatography. Int Dairy J 2015. [DOI: 10.1016/j.idairyj.2014.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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37
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Yun HS, Kim Y, Park MR, Kim SH, Oh S. Inhibitory effects of the κ-casein macropeptide isolated from milk protein on the biofilm formation and virulence of Listeria monocytogenes. Biosci Biotechnol Biochem 2014; 78:490-8. [DOI: 10.1080/09168451.2014.885829] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Abstract
Abstract
We demonstrate the inhibitory effects of κ-casein macropeptide (CMP) on the biofilm formation and virulence of Listeria monocytogenes Scott A. The inhibition of biofilm formation by CMP was initially investigated by using the protocol applied for the 96-well microtiter plate assay. Low concentrations of CMP (0.1, 0.2, 0.3, 0.4, and 0.5 mg/mL) that were tested resulted in a profound inhibitory effect on biofilm formation at a concentration of 0.4 mg/mL. CMP also significantly repressed the transcription of inlA (encoding internalin A) that was responsible for the initial adhesion and invasion event, and prolonged the survival of Caenorhabditis elegans infected by L. monocytogenes. Two-dimensional gel electrophoresis showed that newly identified proteins in the presence of CMP were involved in the stress response and metabolic processes that have important roles in developing listerial biofilms. Our results suggest that CMP from milk protein would be capable of eliminating biofilm formation and virulence by L. monocytogenes in the food industry.
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Affiliation(s)
- Hyun Sun Yun
- BK21 Plus Graduate Program, Department of Animal Science, Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju, Korea
| | - Younghoon Kim
- BK21 Plus Graduate Program, Department of Animal Science, Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju, Korea
| | - Mi Ri Park
- BK21 Plus Graduate Program, Department of Animal Science, Institute of Rare Earth for Biological Application, Chonbuk National University, Jeonju, Korea
| | - Sae Hun Kim
- Division of Food Bioscience and Technology, Korea University, Seoul, Korea
| | - Sejong Oh
- Division of Animal Science, Chonnam National University, Gwangju, Korea
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38
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Fractionation of α-lactalbumin and β-lactoglobulin from bovine milk serum using staged, positively charged, tangential flow ultrafiltration membranes. J Memb Sci 2014. [DOI: 10.1016/j.memsci.2013.12.040] [Citation(s) in RCA: 48] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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39
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Du QY, Lin DQ, Zhang QL, Yao SJ. An integrated expanded bed adsorption process for lactoferrin and immunoglobulin G purification from crude sweet whey. J Chromatogr B Analyt Technol Biomed Life Sci 2014; 947-948:201-7. [DOI: 10.1016/j.jchromb.2013.12.020] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2013] [Revised: 11/30/2013] [Accepted: 12/19/2013] [Indexed: 11/26/2022]
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40
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Ng PK, Snyder MA. Purification of β-lactoglobulin with a high-capacity anion exchanger: high-throughput process development and scale-up considerations. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:3231-3236. [PMID: 23653166 DOI: 10.1002/jsfa.6162] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/03/2013] [Revised: 02/22/2013] [Accepted: 04/05/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND β-Lactoglobulin is the most abundant protein in bovine whey. It is a valuable nutriceutical with multiple physiological functions. There are many ongoing efforts to improve approaches by which this whey protein can be conveniently and economically purified in significant quantities. High-capacity resins for protein fractionation are currently available in the biotech industry. One such resin is evaluated in the present investigation. RESULTS This work describes a high-capacity ion exchange chromatography method for one-column fractionation of β-lactoglobulin from whey. It was obtained with a >90% purity. The dynamic binding capacity was measured in packed columns. Comparable value predicted on the basis of Langmuir isotherm analysis from batch adsorption data in a high-throughput 96-well format is shown. Scale-up considerations are discussed with respect to feed concentration and binding capacity. CONCLUSIONS The feasibility of preparing purified β-lactoglobulin with a single high-capacity anion exchanger step was demonstrated. A capacity of >200 mg mL(-1) was obtained. A significant improvement in productivity can be realized by a simultaneous increase of binding capacity and feed concentration.
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Affiliation(s)
- Paul K Ng
- Process Applications R&D, Process Chromatography Division, Bio-Rad Laboratories, Hercules, CA, 94547, USA
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41
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Augustin M, Udabage P, Juliano P, Clarke P. Towards a more sustainable dairy industry: Integration across the farm–factory interface and the dairy factory of the future. Int Dairy J 2013. [DOI: 10.1016/j.idairyj.2012.03.009] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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42
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Du QY, Lin DQ, Xiong ZS, Yao SJ. One-Step Purification of Lactoferrin from Crude Sweet Whey Using Cation-Exchange Expanded Bed Adsorption. Ind Eng Chem Res 2013. [DOI: 10.1021/ie302606z] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Qiao-Yan Du
- Key Laboratory of Biomass Chemical
Engineering of Ministry of Education, Department of Chemical
and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Dong-Qiang Lin
- State Key Laboratory of Chemical
Engineering, Zhejiang University, Hangzhou
310027, China
| | - Zhan-Sen Xiong
- Key Laboratory of Biomass Chemical
Engineering of Ministry of Education, Department of Chemical
and Biological Engineering, Zhejiang University, Hangzhou 310027, China
| | - Shan-Jing Yao
- Key Laboratory of Biomass Chemical
Engineering of Ministry of Education, Department of Chemical
and Biological Engineering, Zhejiang University, Hangzhou 310027, China
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43
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Arunkumar A, Etzel MR. Fractionation of α-lactalbumin from β-lactoglobulin using positively charged tangential flow ultrafiltration membranes. Sep Purif Technol 2013. [DOI: 10.1016/j.seppur.2012.12.018] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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44
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Petyaev IM, Dovgalevsky PY, Klochkov VA, Chalyk NE, Kyle N. Whey protein lycosome formulation improves vascular functions and plasma lipids with reduction of markers of inflammation and oxidative stress in prehypertension. ScientificWorldJournal 2012; 2012:269476. [PMID: 23326213 PMCID: PMC3541600 DOI: 10.1100/2012/269476] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2012] [Accepted: 12/05/2012] [Indexed: 02/06/2023] Open
Abstract
Parameters reflecting cardiovascular health and inflammation were studied in a pilot clinical trial conducted on 40 patients with prehypertension. The patients were treated with a new proprietary formulation of a whey protein (WP) isolate embedded into lycopene micelles (WPL) during a 1-month period. Control groups received lycopene or WP as a singular formulation or placebo pills for the same period of time. Combined WPL formulation of whey protein and lycopene has caused multiple favorable changes in the cardiovascular function (including a tendency to the reduced systemic blood pressure), the plasma lipid profile, and the inflammatory status of patients with prehypertension, whereas singular formulations of the compounds and placebo did not have such an effect. The reduction of plasma triglycerides and cholesterol fractions and almost two-fold decline in C-reactive protein (CRP) and inflammatory oxidative damage (IOD) levels as well as an increase in nitric oxide (NO), tissue oxygenation (StO2), and flow-mediated dilation values constitute the most significant benefit/outcome of the treatment with the combined formulation of whey protein and lycopene. The treatment did not affect the values of ankle-brachial index (ABI), body weight, and body mass index (BMI).
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Affiliation(s)
- Ivan M Petyaev
- Lycotec Ltd., Granta Park Campus, Cambridge CB21 6GP, UK.
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Kinetics, aggregation behavior and optimization of the fractionation of whey protein isolate with hydrochloric acid. FOOD AND BIOPRODUCTS PROCESSING 2012. [DOI: 10.1016/j.fbp.2012.01.002] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Galanakis CM. Recovery of high added-value components from food wastes: Conventional, emerging technologies and commercialized applications. Trends Food Sci Technol 2012. [DOI: 10.1016/j.tifs.2012.03.003] [Citation(s) in RCA: 507] [Impact Index Per Article: 42.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Applicability of analytical and preparative monolithic columns to the separation and isolation of major whey proteins. J Chromatogr A 2012; 1227:210-8. [DOI: 10.1016/j.chroma.2012.01.011] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2011] [Revised: 01/03/2012] [Accepted: 01/03/2012] [Indexed: 11/21/2022]
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