Effect of heat denaturation of whey proteins on the fouling of ultrafiltration membranes
1993
Pouliot, Y. | Gourley, L. | Landry, J. (Laval Univ., Quebec (Canada). Centre STELA. Dept. de Science et Technologie des Aliments)
Ultrafiltration of whey has become a widespread downstream process in cheese plants throughout the world. Since this operation aims at the production of whey protein concentrates, much attention has been devoted to the interaction of proteins with membrane material in order to reduce the fouling phenomena during ultrafiltration. Native beta-lactoglobulin and alpha-lactalbumin are known to participate in the formation of a gel-polarized layer on ultrafiltration membranes during the concentration of sweet and acid whey. However, recent developments in whey protein-based dairy ingredients involve the ultrafiltration of partially heat-denatured whey proteins. Heat-denatured whey causes 5 per cent less flux decline than the undenatured whey. The level of denaturation has very little impact on the total flux decline. However, in all the cases, static fouling causes more than 74 per cent of the total flux decline, indicating that adsorption phenomena are the most important factors in determining the hydraulic resistance of a polysulfone membrane during whey infiltration. Surface phenomena involving whey proteins and polysulfone should be better understood, in order to predict and control fouling during ultrafiltration of whey.
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