1
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de Haan P, Natsuhara D, Triantis V, Shibata T, Verpoorte E. A microfluidic model for infantile in vitro digestions: Characterization of lactoferrin digestion. SLAS Technol 2024:100175. [PMID: 39151751 DOI: 10.1016/j.slast.2024.100175] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2024] [Revised: 07/05/2024] [Accepted: 08/13/2024] [Indexed: 08/19/2024]
Abstract
We present a miniaturized, flow-through model for infantile in vitro digestions, following up on our previously published in vitro digestive system for adults. Microfluidic 'chaotic' mixers were employed as microreactors to help emulate the biochemical processing going on in the infantile stomach and intestine. Simulated digestive fluids were introduced into these micromixers, and the mixtures were incubated for 60 min after both the gastric phase and the intestinal phase. The pH of the infantile stomach was set at 5.3, which is higher than that of adults. This leads to entirely different patterns of digestion for the milk protein, lactoferrin, used in our study as a model compound. It was found that lactoferrin remained undigested as it passed through the gastric phase and reached the intestinal phase intact, unlike in adult digestions. In the intestinal phase, lactoferrin was rapidly digested. Our miniaturized infantile in vitro digestive system requires much less labor and chemicals than standard approaches, and shows great potential for future automation.
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Affiliation(s)
- Pim de Haan
- University of Groningen, Groningen Research Institute of Pharmacy, Pharmaceutical Analysis (XB20), Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands; TI-COAST, Science Park 904, 1098 XH Amsterdam, The Netherlands.
| | - Daigo Natsuhara
- Toyohashi University of Technology, Department of Mechanical Engineering, 1-1 Hibarigaoka, Tempaku-cho, Toyohashi, Aichi, 441-8580, Japan.
| | - Vassilis Triantis
- FrieslandCampina, Stationsplein 4, 3818 LE Amersfoort, The Netherlands.
| | - Takayuki Shibata
- Toyohashi University of Technology, Department of Mechanical Engineering, 1-1 Hibarigaoka, Tempaku-cho, Toyohashi, Aichi, 441-8580, Japan.
| | - Elisabeth Verpoorte
- University of Groningen, Groningen Research Institute of Pharmacy, Pharmaceutical Analysis (XB20), Antonius Deusinglaan 1, 9713 AV Groningen, The Netherlands.
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2
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Chen X, Fan R, Wang Y, Munir M, Li C, Wang C, Hou Z, Zhang G, Liu L, He J. Bovine milk β-casein: Structure, properties, isolation, and targeted application of isolated products. Compr Rev Food Sci Food Saf 2024; 23:e13311. [PMID: 38445543 DOI: 10.1111/1541-4337.13311] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 01/31/2024] [Accepted: 02/02/2024] [Indexed: 03/07/2024]
Abstract
β-Casein, an important protein found in bovine milk, has significant potential for application in the food, pharmaceutical, and other related industries. This review first introduces the composition, structure, and functional properties of β-casein. It then reviews the techniques for isolating β-casein. Chemical and enzymatic isolation methods result in inactivity of β-casein and other components in the milk, and it is difficult to control the production conditions, limiting the utilization range of products. Physical technology not only achieves high product purity and activity but also effectively preserves the biological activity of the components. The isolated β-casein needs to be utilized effectively and efficiently for various purity products in order to achieve optimal targeted application. Bovine β-casein, which has a purity higher than or close to that of breast β-casein, can be used in infant formulas. This is achieved by modifying its structure through dephosphorylation, resulting in a formula that closely mimics the composition of breast milk. Bovine β-casein, which is lower in purity than breast β-casein, can be maximized for the preparation of functional peptides and for use as natural carriers. The remaining byproducts can be utilized as food ingredients, emulsifiers, and carriers for encapsulating and delivering active substances. Thus, realizing the intensive processing and utilization of bovine β-casein isolation. This review can promote the industrial production process of β-casein, which is beneficial for the sustainable development of β-casein as a food and material. It also provides valuable insights for the development of other active substances in milk.
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Affiliation(s)
- Xiaoqian Chen
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Rui Fan
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Yuanbin Wang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Maliha Munir
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Chun Li
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Caiyun Wang
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Zhanqun Hou
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
| | - Guofang Zhang
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Libo Liu
- Key Laboratory of Dairy Science, College of Food Science, Northeast Agricultural University, Harbin, China
- Heilongjiang Green Food Science Research Institute, Harbin, China
| | - Jian He
- Inner Mongolia Dairy Technology Research Institute Co., Ltd., Hohhot, China
- Inner Mongolia Yili Industrial Group, Co., Ltd., Hohhot, China
- National Center of Technology Innovation for Dairy, Hohhot, China
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3
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Agrawal P, Wilkstein K, Guinn E, Mason M, Serrano Martinez CI, Saylae J. A Review of Tangential Flow Filtration: Process Development and Applications in the Pharmaceutical Industry. Org Process Res Dev 2023. [DOI: 10.1021/acs.oprd.2c00291] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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4
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Subhir S, McSweeney PL, Fenelon MA, Tobin JT. Low temperature microfiltration of skim milk: Impact of membrane type, configuration and concentration factor on serum protein permeation efficiency. Int Dairy J 2023. [DOI: 10.1016/j.idairyj.2022.105500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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5
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Hailu Y, O’Mahony JA, Fenelon MA, McCarthy NA. Colloidal stabilisation of β-casein enriched whey protein concentrate. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2022.105401] [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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The influence of sodium caseinate and β-casein concentrate on the physicochemical properties of casein micelles and the role of tea polyphenols in mediating these interactions. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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Schubert T, Ergin I, Panetta F, Hinrichs J, Atamer Z. Application of a temperature-controlled decanter centrifuge for the fractionation of αS-, β- and κ-casein on pilot scale. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105148] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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8
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France TC, Kelly AL, Crowley SV, O’Mahony JA. Cold Microfiltration as an Enabler of Sustainable Dairy Protein Ingredient Innovation. Foods 2021; 10:foods10092091. [PMID: 34574201 PMCID: PMC8468473 DOI: 10.3390/foods10092091] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 08/29/2021] [Accepted: 09/01/2021] [Indexed: 11/22/2022] Open
Abstract
Classically, microfiltration (0.1–0.5 µm) of bovine skim milk is performed at warm temperatures (45–55 °C), to produce micellar casein and milk-derived whey protein ingredients. Microfiltration at these temperatures is associated with high initial permeate flux and allows for the retention of the casein fraction, resulting in a whey protein fraction of high purity. Increasingly, however, the microfiltration of skim milk and other dairy streams at low temperatures (≤20 °C) is being used in the dairy industry. The trend towards cold filtration has arisen due to associated benefits of improved microbial quality and reduced fouling, allowing for extended processing times, improved product quality and opportunities for more sustainable processing. Performing microfiltration of skim milk at low temperatures also alters the protein profile and mineral composition of the resulting processing streams, allowing for the generation of new ingredients. However, the use of low processing temperatures is associated with high mechanical energy consumption to compensate for the increased viscosity, and thermal energy consumption for inline cooling, impacting the sustainability of the process. This review will examine the differences between warm and cold microfiltration in terms of membrane performance, partitioning of bovine milk constituents, microbial growth, ingredient innovation and process sustainability.
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Influence of pH and calcium concentration on milk protein fractionation by 0.1 μm microfiltration at low temperatures. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2021.105048] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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Messaoudi M, Douma M, Tijani N, Messaoudi L. Study of the permeability of tubular mineral membranes: application to wastewater treatment. Heliyon 2021; 7:e06837. [PMID: 33981894 PMCID: PMC8082269 DOI: 10.1016/j.heliyon.2021.e06837] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2020] [Revised: 01/08/2021] [Accepted: 04/13/2021] [Indexed: 10/24/2022] Open
Abstract
This research work opens up the possibility of developing tubular mineral membranes from Moroccan clay powders and their use in water permeability tests and wastewater treatment. The aim is to show the possibility of using clay as a low-cost raw material for the production of ceramic membranes with high mechanical and chemical performances. In a first step, we developed ceramic membranes by extruding a prepared plastic paste with the addition of an optimized amount of wood powder as organic matter (OM) to improve the porosity characteristics of the final products after firing. Several parameters are controlled such as the chemical and mineralogical composition of the starting clay powder, the granulometry and the final sintering temperature. The effect of sintering temperature in the range from 800 to 1000 °C, and OM addition (5, 10, 15wt%) on tubular membrane properties such as mechanical and chemical resistance, porosity and permeability were investigated. It was found that the incorporation of OM in the raw clay enhance the pore volume and the permeate flux but it was also accompanied by a decrease in mechanical strength. The membrane sintered at 1000 °C with 15wt% of OM is considered as optimized membrane and it was applied for the second stage of this work. This stage concerns the treatment of wastewater from a thermal complex located 12 km south of the city of Meknes, Morocco, through a treatment by a biological disk microstation. The filtrate obtained then undergoes tangential filtration by the membranes elaborated and optimized following the evolution of the pollution parameters. Based on physicochemical and biological analyses of wastewater after treatment by the coupled system, the membranes obtained have a good permeability and an excellent pollution removal performance.
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Affiliation(s)
- Mohammed Messaoudi
- Laboratory of Materials, Membranes and Nanotechnology, Department of Chemistry, Faculty of Sciences, Moulay Ismail University, PB 11201, Zitoune, Meknes, Morocco
| | - Mohamed Douma
- Laboratory of Materials, Membranes and Nanotechnology, Department of Chemistry, Faculty of Sciences, Moulay Ismail University, PB 11201, Zitoune, Meknes, Morocco
| | - Najib Tijani
- Laboratory of Materials, Membranes and Nanotechnology, Department of Chemistry, Faculty of Sciences, Moulay Ismail University, PB 11201, Zitoune, Meknes, Morocco
| | - Lahcen Messaoudi
- Laboratory of Materials, Membranes and Nanotechnology, Department of Chemistry, Faculty of Sciences, Moulay Ismail University, PB 11201, Zitoune, Meknes, Morocco
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11
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Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein-Whey Protein Fractionation. Foods 2021; 10:foods10051090. [PMID: 34068990 PMCID: PMC8156618 DOI: 10.3390/foods10051090] [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: 04/07/2021] [Revised: 05/10/2021] [Accepted: 05/12/2021] [Indexed: 11/16/2022] Open
Abstract
During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis was that the dissociation of β-casein into the serum as a result of a decreasing temperature takes more time than the duration of the microfiltration process. It was found that pre-heating reduced the β-casein permeation during microfiltration without significantly affecting the flux and whey protein permeation, compared with a microfiltration at 10 °C without the pre-heating step. Furthermore, the addition of calcium (5 and 10 mM) not only reduced the casein permeation and thus increased the permeate purity, defined as a high whey protein-to-casein (g L-1/g L-1) ratio, but also decreased the filtration performance, possibly due to the structural alteration of the deposited casein micelle layer, rendering the deposit more compact and more retentive. Therefore, the possible combination of the addition of calcium and pre-heating prior to microfiltration was also investigated in order to evidence the potential increase of whey protein (WP) purity in the permeate in the case of Ca2+ addition prior to microfiltration. This study shows that pre-heating very close to low temperature microfiltration results in an increased purity of the whey protein fraction obtained in the permeate.
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12
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France TC, Bot F, Kelly AL, Crowley SV, O'Mahony JA. The influence of temperature on filtration performance and fouling during cold microfiltration of skim milk. Sep Purif Technol 2021. [DOI: 10.1016/j.seppur.2020.118256] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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13
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Muuronen K, Partanen R, Heidebrecht HJ, Kulozik U. Effects of conventional processing methods on whey proteins in production of native whey powder. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104959] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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14
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Panthi RR, Bot F, Shibu SN, Saladukha D, Ochalski TJ, O'Mahony JA. Influence of pH adjustment on physicochemical properties of microfiltration retentates of skim milk and rehydration properties of resulting powders. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104953] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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15
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France TC, Kelly AL, Crowley SV, O'Mahony JA. The effects of temperature and transmembrane pressure on protein, calcium and plasmin partitioning during microfiltration of skim milk. Int Dairy J 2021. [DOI: 10.1016/j.idairyj.2020.104930] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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16
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Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods 2020; 9:foods9111721. [PMID: 33238626 PMCID: PMC7700131 DOI: 10.3390/foods9111721] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2020] [Revised: 11/12/2020] [Accepted: 11/19/2020] [Indexed: 11/17/2022] Open
Abstract
The effects of processing temperature on filtration performance and characteristics of retentates and permeates produced during ultrafiltration (UF) of skim milk at 5, 20, and 50 °C were investigated. The results indicate that despite higher flux at 50 °C, UF under these conditions resulted in greater fouling and rapid flux decline in comparison with 5 and 20 °C. The average casein micelle diameter was higher in retentate produced at 5 and 20 °C. The retentate analysed at 5 °C displayed higher viscosity and shear thinning behaviour as compared to retentate analysed at 20 and 50 °C. Greater permeation of calcium and phosphorus was observed at 5 and 20 °C in comparison with 50 °C, which was attributed to the inverse relationship between temperature and solubility of colloidal calcium phosphate. Permeation of α-lactalbumin was observed at all processing temperatures, with permeation of β-lactoglobulin also evident during UF at 50 °C. All UF retentates were shown to have plasmin activity, while lower activity was measured in retentate produced at 5 °C. The findings revealed that UF processing temperature influences the physicochemical, rheological, and biochemical properties of, and thereby govern the resulting quality and functionality of, retentate- and permeate-based dairy ingredients.
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Schiffer S, Kulozik U. Effect of Temperature-Dependent Bacterial Growth during Milk Protein Fractionation by Means of 0.1 µM Microfiltration on the Length of Possible Production Cycle Times. MEMBRANES 2020; 10:E326. [PMID: 33147828 PMCID: PMC7692669 DOI: 10.3390/membranes10110326] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/08/2020] [Revised: 10/28/2020] [Accepted: 10/30/2020] [Indexed: 11/28/2022]
Abstract
This study determined the maximum possible filtration time per filtration cycle and the cumulated number of operational hours per year as a function of the processing temperature during milk protein fractionation by 0.1 µm microfiltration (MF) of pasteurized skim milk. The main stopping criteria were the microbial count (max. 105 cfu/mL) and the slope of the pH change as a function of filtration time. A membrane system in a feed and bleed configuration with partial recirculation of the retentate was installed, resembling an industrial plants' operational mode. Filtration temperatures of 10, 14, 16, 20, and 55 °C were investigated to determine the flux, pH, and bacterial count. While the processing time was limited to 420 min at a 55 °C filtration temperature, it could exceed 1440 min at 10 °C. These data can help to minimize the use of cleaning agents or mixing phase losses by reducing the frequency of cleaning cycles, thus maximizing the active production time and reducing the environmental impact.
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Affiliation(s)
- Simon Schiffer
- Chair of Food and Bioprocess Engineering, School of Life Sciences, Technical University of Munich, 85354 Freising, Germany;
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18
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Schiffer S, Hartinger M, Matyssek A, Kulozik U. On the reversibility of deposit formation in low temperature milk microfiltration with ceramic membranes depending on mode of adjustment of transmembrane pressure and wall shear stress. Sep Purif Technol 2020. [DOI: 10.1016/j.seppur.2020.116962] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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19
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Hansen SF, Hogan SA, Tobin J, Rasmussen JT, Larsen LB, Wiking L. Microfiltration of raw milk for production of high-purity milk fat globule membrane material. J FOOD ENG 2020. [DOI: 10.1016/j.jfoodeng.2019.109887] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Structural Characterisation of Deposit Layer during Milk Protein Microfiltration by Means of In-Situ MRI and Compositional Analysis. MEMBRANES 2020; 10:membranes10040059. [PMID: 32244407 PMCID: PMC7231400 DOI: 10.3390/membranes10040059] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/03/2020] [Revised: 03/24/2020] [Accepted: 03/28/2020] [Indexed: 12/04/2022]
Abstract
Milk protein fractionation by microfiltration membranes is an established but still growing field in dairy technology. Even under cross-flow conditions, this filtration process is impaired by the formation of a deposit by the retained protein fraction, mainly casein micelles. Due to deposition formation and consequently increased overall filtration resistance, the mass flow of the smaller whey protein fraction declines within the first few minutes of filtration. Currently, there are only a handful of analytical techniques available for the direct observation of deposit formation with opaque feed media and membranes. Here, we report on the ongoing development of a non-invasive and non-destructive method based on magnetic resonance imaging (MRI), and its application to characterise deposit layer formation during milk protein fractionation in ceramic hollow fibre membranes as a function of filtration pressure and temperature, temporally and spatially resolved. In addition, the chemical composition of the deposit was analysed by reversed phase high pressure liquid chromatography (RP-HPLC). We correlate the structural information gained by in-situ MRI with the protein amount and composition of the deposit layer obtained by RP-HPLC. We show that the combination of in-situ MRI and chemical analysis by RP-HPLC has the potential to allow for a better scientific understanding of the pressure and temperature dependence of deposit layer formation.
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21
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Investigation on the spatial filtration performance in spiral-wound membranes – Influence and length-dependent adjustment of the transmembrane pressure. J Memb Sci 2019. [DOI: 10.1016/j.memsci.2019.117311] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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22
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Schäfer J, Schubert T, Atamer Z. Pilot-scale β-casein depletion from micellar casein via cold microfiltration in the diafiltration mode. Int Dairy J 2019. [DOI: 10.1016/j.idairyj.2019.06.009] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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23
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Membrane-based fractionation, enzymatic dephosphorylation, and gastrointestinal digestibility of β-casein enriched serum protein ingredients. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.09.032] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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24
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Solís Carvajal CA, Vélez Pasos CA, Ramírez-Navas JS. Tecnología de membranas: Ultrafiltración. ACTA ACUST UNITED AC 2017. [DOI: 10.31908/19098367.3546] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022]
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25
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McCarthy NA, Wijayanti HB, Crowley SV, O'Mahony JA, Fenelon MA. Pilot-scale ceramic membrane filtration of skim milk for the production of a protein base ingredient for use in infant milk formula. Int Dairy J 2017. [DOI: 10.1016/j.idairyj.2017.04.010] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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26
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Raak N, Rohm H, Jaros D. Enzymatic Cross-Linking of Casein Facilitates Gel Structure Weakening Induced by Overacidification. FOOD BIOPHYS 2017. [DOI: 10.1007/s11483-017-9483-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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27
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Chai M, Ye Y, Chen V. Separation and concentration of milk proteins with a submerged membrane vibrational system. J Memb Sci 2017. [DOI: 10.1016/j.memsci.2016.11.043] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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28
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Separation of the effects of denaturation and aggregation on whey-casein protein interactions during the manufacture of a model infant formula. ACTA ACUST UNITED AC 2016. [DOI: 10.1007/s13594-016-0303-4] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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29
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Baldasso C, Lazzari LK, Scopel BS, Marczak LD, Tessaro IC. Whey fractionation through the membrane separation process. SEP SCI TECHNOL 2016. [DOI: 10.1080/01496395.2016.1188115] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Camila Baldasso
- Engineering of Processes and Technology Post-Graduate Program, University of Caxias do Sul, Caxias do Sul, Brazil
| | - Lídia K. Lazzari
- Engineering of Processes and Technology Post-Graduate Program, University of Caxias do Sul, Caxias do Sul, Brazil
| | - Bianca S. Scopel
- Engineering of Processes and Technology Post-Graduate Program, University of Caxias do Sul, Caxias do Sul, Brazil
| | - Ligia D.F. Marczak
- Membrane Separation Laboratory, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
| | - Isabel C. Tessaro
- Membrane Separation Laboratory, Federal University of Rio Grande do Sul, Porto Alegre, Brazil
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30
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Liu D, Wang Y, Yu Y, Hu J, Lu N, Regenstein JM, Wang M, Zhou P. Effects of enzymatic dephosphorylation on infant in vitro gastrointestinal digestibility of milk protein concentrate. Food Chem 2016; 197:891-9. [DOI: 10.1016/j.foodchem.2015.11.074] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2015] [Revised: 11/13/2015] [Accepted: 11/13/2015] [Indexed: 11/27/2022]
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Impact of α-lactalbumin:β-lactoglobulin ratio on the heat stability of model infant milk formula protein systems. Food Chem 2016; 194:184-90. [DOI: 10.1016/j.foodchem.2015.07.077] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 07/17/2015] [Accepted: 07/18/2015] [Indexed: 11/19/2022]
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