Structural and functional modifications of α-lactalbumin induced by dead-end ultrafiltration
2010
Van Audenhaege, Marieke | Gesan-Guiziou, Geneviève
The development of membrane processes for the fractionation of milk proteins is limited by the lack of information concerning the impact of such operations on protein characteristics. In this study, we focus on α-lactalbumin, a highly attractive globular protein present in milk and whey. The impact of ultrafiltration was studied at both macroscopic and molecular levels according to functional and structural analyses. Filtration performances (permeability, transmission, functionality of proteins) were shown to be affected by the membrane pore size and the ionic content of the solution. Results were concordant with those provided by structural analyses and were helpful for a better understanding of filtration mechanisms
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