Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge

Schubert, Thomas; Meric, Asutay; Boom, R.M.; Hinrichs, Jörg; Atamer, Zeynep

doi:10.1016/j.idairyj.2018.04.002

Cited by 25 publications

(3 citation statements)

References 15 publications

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“…In a review article [4], different methods applied for the isolation of β-casein fraction and functional properties of β-casein was discussed in detail. In order to improve the purity and yield of the casein fractions different separation technologies such as nozzle centrifuges [19] and decanter centrifuges [23] have been investigated for an efficient separation of precipitated αS -and β-caseins from the κ-casein enriched liquid phase.…”

Section: Resultsmentioning

confidence: 99%

Kazein Bazlı Yapıştırıcıların Üretimi ve Fizikokimyasal Özellikleri

ATAMER

2022

Akademik Gıda

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In this study, different adhesives manufactured by using various casein powders (micellar casein, αS-, β-and ĸ-casein fractions, sodium caseinate and calcium caseinate) were investigated for their properties and potential application in the food industry. Casein-based adhesives using different sources of caseins were produced and the differences in their adhesive strength were determined. For the isolation of casein fractions, the methods of selective solubility, precipitation and a decanter centrifuge (for separation of precipitated casein and supernatant) were used. Achieved purities of αS-, β-and κ-casein fractions were higher than 25, 91 and 54%, respectively. Results showed that the type of casein raw material used in the production of adhesives had an influence on the adhesive properties and the highest adhesive strength was achieved with the enriched αS-casein fraction and micellar casein.

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Section: Resultsmentioning

confidence: 99%

Kazein Bazlı Yapıştırıcıların Üretimi ve Fizikokimyasal Özellikleri

ATAMER

2022

Akademik Gıda

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“…Since the process should be optimized for upscaling in the technical scale, a continuous process is necessary. Therefore, lab experiments with parameters applicable for a technical scale decanter (model MD 80-S, Lemitec GmbH, Berlin, Germany) were performed [ 26 ]. For the separation of the WPPC from the surrounding pectin-rich phase, the dispersions were centrifuged at 4000× g for 10 min, just below the limits of the technical scale decanter.…”

Section: Methodsmentioning

confidence: 99%

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Filla

Stadler

Heck

et al. 2021

Foods

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Whey protein pectin complexes can be applied to replace fat in food products, e.g., pudding and yogurt, contributing to creaminess while adding a source of protein and fiber. Production of these complexes is usually conducted on the laboratory scale in small batches. Recently, a process using a scraped-surface heat exchanger (SSHE) has been employed; however, dispersion preparation time, feasibility of using different whey protein sources and enrichment of the complexes for subsequent drying have not been assessed. Preparing whey protein pectin dispersions by solid mixing of pectin and whey protein powders resulted in larger complexes than powders dispersed separately and subsequently mixed after a hydration time. Dispersions without hydration of the mixed dispersions before thermomechanical treatment had the largest particle sizes. The targeted particle size of d90,3 < 10 µm, an important predictor for creaminess, was obtained for five of the six tested whey protein sources. Dispersions of complexes prepared using whey protein powders had larger particles, with less particle volume in the submicron range, than those prepared using whey protein concentrates. Efficiency of complex enrichment via acid-induced aggregation and subsequent centrifugation was assessed by yield and purity of protein in the pellet and pectin in the supernatant.

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“…These methods have laid the foundation for achieving industrial applications of β-casein. Initially, methods such as isoelectric point precipitation, urea precipitation, alcohol precipitation, salt precipitation (Bose et al, 2019;Kongpracha et al, 2022;Schubert et al, 2018), and the use of monomer casein at low temperatures were employed to exploit differences in solubility and other properties (Schiffer, Scheidler, et al, 2021;Schiffer, Vannieuwenhuyse, et al, 2021). Later, the focus shifted to utilizing the physicochemical differences among the components of the mixture (Akgöl et al, 2008;Dalgleish & Corredig, 2012).…”

Section: Isolation Of Bovine β-Caseinmentioning

confidence: 99%

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

Chen,

Fan,

Wang

et al. 2024

Comp Rev Food Sci Food Safe

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Abstractβ‐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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Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge

Cited by 25 publications

References 15 publications

Kazein Bazlı Yapıştırıcıların Üretimi ve Fizikokimyasal Özellikleri

Kazein Bazlı Yapıştırıcıların Üretimi ve Fizikokimyasal Özellikleri

Assessing Whey Protein Sources, Dispersion Preparation Method and Enrichment of Thermomechanically Stabilized Whey Protein Pectin Complexes for Technical Scale Production

Bovine milk β‐casein: Structure, properties, isolation, and targeted application of isolated products

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