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Near-infrared spectroscopy as a process analytical technology tool for monitoring performance of membrane filtration in a whey protein fractionation process. J FOOD ENG 2023. [DOI: 10.1016/j.jfoodeng.2023.111487] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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2
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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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Lajnaf R, Attia H, Ayadi MA. Technological properties and biological activities of camel α-lactalbumin - A review. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105563] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Radosavljević J, Stanić-Vučinić D, Stojadinović M, Radomirović M, Simović A, Radibratović M, Veličković TĆ. Application of Ion Exchange and Adsorption Techniques for Separation of
Whey Proteins from Bovine Milk. CURR ANAL CHEM 2022. [DOI: 10.2174/1573411017666210108092338] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Background:
The world production of whey was estimated to be more than 200 million tons per year.
Although whey is an important source of proteins with high nutritional value and biotechnological importance, it is still
considered as a by-product of the dairy industry with low economic value due to low industrial exploitation. There are
several challenges in the separation of whey proteins: low concentration, the complexity of the material and similar
properties (pI, molecular mass) of some proteins.
Methods:
A narrative review of all the relevant papers on the present methodologies based on ion-exchange and
adsorption principles for isolation of whey proteins, known to the authors, was conducted.
Results:
Traditional ion-exchange techniques are widely used for the separation and purification of the bovine whey
proteins. These methodologies, based on the anion or cation chromatographic procedures, as well as combination of
aforementioned techniques are still preferential methods for the isolation of the whey proteins on the laboratory scale.
However, more recent research on ion exchange membranes for this purpose has been introduced, with promising
potential to be applied on the pilot industrial scale. Newly developed methodologies based either on the ion-exchange
separation (for example: simulated moving bed chromatography, expanded bed adsorption, magnetic ion exchangers, etc.)
or adsorption (for example: adsorption on hydroxyapatite or activated carbon, or molecular imprinting) are promising
approaches for scaling up of the whey proteins’ purification processes.
Conclusion:
Many procedures based on ion exchange are successfully implemented for separation and purification of
whey proteins, providing protein preparations of moderate-to-high yield and satisfactory purity. However, the authors
anticipate further development of adsorption-based methodologies for separation of whey proteins by targeting the
differences in proteins’ structures rather than targeting the differences in molecular masses and pI. The complex
composite multilayered matrices, including also inorganic components, are promising materials for simultaneous
exploiting of the differences in the masses, pI and structures of whey proteins for the separation.
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Affiliation(s)
- Jelena Radosavljević
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Dragana Stanić-Vučinić
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Marija Stojadinović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Mirjana Radomirović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Ana Simović
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
| | - Milica Radibratović
- Center for Chemistry, University of Belgrade - Institute of Chemistry, Technology and Metallurgy, Njegoševa 12, 11000 Belgrade,Serbia
| | - Tanja Ćirković Veličković
- Department of Biochemistry & Centre of Excellence for Molecular Food Sciences, Faculty of Chemistry, University of Belgrade, Studentski trg 12‑16, 11000 Belgrade,Serbia
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Abstract
The significance of dairy in human health and nutrition is gaining significant momentum as consumers continue to desire wholesome, nutritious foods to fulfill their health and wellness needs. Bovine milk not only consists of all the essential nutrients required for growth and development, it also provides a broad range of bioactive components that play an important role in managing human homeostasis and immune function. In recent years, milk bioactives, including α-lactalbumin, lactoferrin, glycomacropeptide, milk fat globule membrane, and milk oligosaccharides, have been intensively studied because of their unique bioactivity and functionality. Challenges for the application of these bioactive components in food and pharmaceutical formulations are associated with their isolation and purification on an industrial scale and also with their physical and chemical instability during processing, storage, and digestion. These challenges can be overcome by advanced separation techniques and sophisticated nano- or micro-encapsulation technologies. Current knowledge about the chemistry, separation, and encapsulation technology of major bioactives derived from bovine milk and their application in the food industry is reviewed here.
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Affiliation(s)
- Tiantian Lin
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
| | - Gopinathan Meletharayil
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Rohit Kapoor
- Gopinathan Meletharayil and Rohit Kapoor are with the National Dairy Council, Rosemont, Illinois, USA
| | - Alireza Abbaspourrad
- Department of Food Science, College of Agriculture and Life Sciences, Cornell University, Ithaca, New York, USA
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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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Taddia A, Rito-Palomares M, Mayolo-Deloisa K, Tubio G. Purification of xylanase from Aspergillus niger NRRL3 extract by an integrated strategy based on aqueous two-phase systems followed by ion exchange chromatography. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.117699] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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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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Fuciños C, Fuciños P, Estévez N, Pastrana LM, Vicente AA, Rúa ML. One-step chromatographic method to purify α-lactalbumin from whey for nanotube synthesis purposes. Food Chem 2019; 275:480-488. [DOI: 10.1016/j.foodchem.2018.09.144] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2018] [Revised: 09/22/2018] [Accepted: 09/24/2018] [Indexed: 01/15/2023]
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Zbacnik TJ, Holcomb RE, Katayama DS, Murphy BM, Payne RW, Coccaro RC, Evans GJ, Matsuura JE, Henry CS, Manning MC. Role of Buffers in Protein Formulations. J Pharm Sci 2016; 106:713-733. [PMID: 27894967 DOI: 10.1016/j.xphs.2016.11.014] [Citation(s) in RCA: 123] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2016] [Revised: 10/25/2016] [Accepted: 11/17/2016] [Indexed: 12/19/2022]
Abstract
Buffers comprise an integral component of protein formulations. Not only do they function to regulate shifts in pH, they also can stabilize proteins by a variety of mechanisms. The ability of buffers to stabilize therapeutic proteins whether in liquid formulations, frozen solutions, or the solid state is highlighted in this review. Addition of buffers can result in increased conformational stability of proteins, whether by ligand binding or by an excluded solute mechanism. In addition, they can alter the colloidal stability of proteins and modulate interfacial damage. Buffers can also lead to destabilization of proteins, and the stability of buffers themselves is presented. Furthermore, the potential safety and toxicity issues of buffers are discussed, with a special emphasis on the influence of buffers on the perceived pain upon injection. Finally, the interaction of buffers with other excipients is examined.
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Affiliation(s)
| | - Ryan E Holcomb
- LegacyBioDesign LLC, Johnstown, Colorado 80534; Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523
| | - Derrick S Katayama
- LegacyBioDesign LLC, Johnstown, Colorado 80534; Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523
| | - Brian M Murphy
- LegacyBioDesign LLC, Johnstown, Colorado 80534; Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523
| | - Robert W Payne
- LegacyBioDesign LLC, Johnstown, Colorado 80534; Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523
| | | | | | | | - Charles S Henry
- Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523
| | - Mark Cornell Manning
- LegacyBioDesign LLC, Johnstown, Colorado 80534; Department of Chemistry, Colorado State University, Fort Collins, Colorado 80523.
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Rahimpour F, Hatti-Kaul R, Mamo G. Response surface methodology and artificial neural network modelling of an aqueous two-phase system for purification of a recombinant alkaline active xylanase. Process Biochem 2016. [DOI: 10.1016/j.procbio.2015.12.018] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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12
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Geng XL, Bjerrum MJ, Arleth L, Otte J, Ipsen R. Formation of nanotubes and gels at a broad pH range upon partial hydrolysis of bovine α-lactalbumin. Int Dairy J 2016. [DOI: 10.1016/j.idairyj.2015.08.005] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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13
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Tauzin LJ, Shen H, Moringo NA, Roddy MH, Bothof CA, Griesgraber GW, McNulty AK, Rasmussen JK, Landes CF. Variable surface transport modalities on functionalized nylon films revealed with single molecule spectroscopy. RSC Adv 2016. [DOI: 10.1039/c5ra25592a] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Functionalization of separation membranes with ion-exchange ligands allows control of the surface mobility of protein molecules facilitating optimized membrane design.
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Affiliation(s)
| | - Hao Shen
- Department of Chemistry
- Rice University
- Houston
- USA
| | | | | | - Cathy A. Bothof
- 3M Corporate Research Laboratories
- 3M Center 201-3E-03
- St. Paul
- USA
| | | | - Amy K. McNulty
- 3M Corporate Research Laboratories
- 3M Center 201-3E-03
- St. Paul
- USA
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