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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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Al Kader H, Gill H, Truong T. Demineralisation and recovery of whey proteins from commercial full-fat salty Cheddar whey using size-exclusion chromatography. Food Chem 2022. [DOI: 10.1016/j.foodchem.2022.134831] [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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3
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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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Magiati M, Kyriakopoulou CI, Kalogianni DP. Immobilization of Bovine Serum Albumin on Polytetrafluoroethylene for Application as a Potential Solid Support for Biosensor Development with Visual Detection. ANAL LETT 2018. [DOI: 10.1080/00032719.2017.1402021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Maria Magiati
- Department of Chemistry, University of Patras, Patras, Greece
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Abstract
Gel-filtration chromatography is a versatile method that permits the effective separation of biological molecules in high yield. This article describes the basis of the method, the selection of suitable operating conditions, and contrasts typical matrix types. Applications of the technique are described, with references to the scientific literature.
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Costa ARD, Coimbra JSDR, Ferreira LA, Marcos JC, Santos IJB, Saldaña MD, Teixeira JAC. Partitioning of bovine lactoferrin in aqueous two-phase system containing poly(ethylene glycol) and sodium citrate. FOOD AND BIOPRODUCTS PROCESSING 2015. [DOI: 10.1016/j.fbp.2015.04.002] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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An Experimental Study on Production of Intracellular β-Galactosidase at Different Conditions by Batch Process Using Isolated Bacillus safensis (JUCHE 1) and Characterization of Synthesized β-Galactosidase. ACTA ACUST UNITED AC 2013. [DOI: 10.1007/s40034-013-0011-z] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Chandrapala J, Zisu B, Palmer M, Kentish S, Ashokkumar M. Effects of ultrasound on the thermal and structural characteristics of proteins in reconstituted whey protein concentrate. ULTRASONICS SONOCHEMISTRY 2011; 18:951-7. [PMID: 21262585 DOI: 10.1016/j.ultsonch.2010.12.016] [Citation(s) in RCA: 398] [Impact Index Per Article: 30.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/19/2010] [Revised: 12/24/2010] [Accepted: 12/27/2010] [Indexed: 05/22/2023]
Abstract
The sonication-induced changes in the structural and thermal properties of proteins in reconstituted whey protein concentrate (WPC) solutions were examined. Differential scanning calorimetry, UV-vis, fluorescence and circular dichroism spectroscopic techniques were used to determine the thermal properties of proteins, measure thiol groups and monitor changes to protein hydrophobicity and secondary structure, respectively. The enthalpy of denaturation decreased when WPC solutions were sonicated for up to 5 min. Prolonged sonication increased the enthalpy of denaturation due to protein aggregation. Sonication did not alter the thiol content but resulted in minor changes to the secondary structure and hydrophobicity of the protein. Overall, the sonication process had little effect on the structure of proteins in WPC solutions which is critical to preserving functional properties during the ultrasonic processing of whey protein based dairy products.
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Partitioning of α-lactalbumin and β-lactoglobulin in aqueous two-phase systems of polyvinylpyrrolidone and potassium phosphate. J Chromatogr B Analyt Technol Biomed Life Sci 2011; 879:721-6. [DOI: 10.1016/j.jchromb.2011.02.007] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2010] [Revised: 02/05/2011] [Accepted: 02/05/2011] [Indexed: 11/21/2022]
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Trends in whey protein fractionation. Biotechnol Lett 2011; 33:1501-11. [DOI: 10.1007/s10529-011-0594-8] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/13/2011] [Accepted: 03/08/2011] [Indexed: 10/18/2022]
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Separation Strategies for Processing of Dilute Liquid Streams. INTERNATIONAL JOURNAL OF CHEMICAL ENGINEERING 2011. [DOI: 10.1155/2011/659012] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Processing of dilute liquid streams in the industries like food, agro-, biotechnology, pharmaceuticals, environment, and so forth needs special strategy for the separation and purification of the desired product and for environment friendly disposal of the waste stream. The separation strategy adopted to achieve the goal is extremely important from economic as well as from environmental point of view. In the present paper we have reviewed the various aspects of some selected universal separation strategies such as adsorption, membrane separation, electrophoresis, chromatographic separation, and electroosmosis that are exercised for processing of dilute liquid streams.
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Abstract
Gel-filtration chromatography is a popular and versatile technique that permits the effective separation of proteins and other biological molecules in high yield. Here, the basis of the method is described and typical matrix types are contrasted. The selection of suitable operating conditions and applications of the method are also discussed.
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de Oliveira FC, dos Reis Coimbra JS, da Silva LHM, Rojas EEG, do Carmo Hespanhol da Silva M. Ovomucoid partitioning in aqueous two-phase systems. Biochem Eng J 2009. [DOI: 10.1016/j.bej.2009.07.002] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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da Silva CAS, Coimbra JSR, Rojas EEG, Minim LA, da Silva LHM. Partitioning of caseinomacropeptide in aqueous two-phase systems. J Chromatogr B Analyt Technol Biomed Life Sci 2007; 858:205-10. [PMID: 17869592 DOI: 10.1016/j.jchromb.2007.08.033] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2007] [Revised: 08/17/2007] [Accepted: 08/26/2007] [Indexed: 10/22/2022]
Abstract
This study evaluates the influence of type of salt and temperature on the partition coefficient of caseinomacropetide (CMP) to determine the best conditions for the recovery of CMP in aqueous two-phase systems (ATPS) composed by poly(ethylene glycol) (PEG) 1500 and an inorganic salt (potassium phosphate, sodium citrate, lithium sulfate or sodium sulfate). In all systems, CMP presented affinity for the PEG-rich phase. The PEG1500+lithium sulfate showed the highest values of partitioning coefficient. In addition, thermodynamic parameters (DeltaH degrees , DeltaS degrees , DeltaG degrees) as a function of temperature, were calculated for the system PEG1500-sodium citrate at different PEG concentrations and the results imply thermodynamic differences between partitioning of CMP in this system.
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Affiliation(s)
- César A Sodré da Silva
- Separation Process Laboratory (LPS), Department of Food Technology, Federal University of Viçosa (UFV), P. H. Rolfs Av., s/n, 36570-000 Viçosa, MG, Brazil
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Studies on the fractionation of β-lactoglobulin from casein whey using ultrafiltration and ion-exchange membrane chromatography. J Memb Sci 2006. [DOI: 10.1016/j.memsci.2005.09.013] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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