Fractionation of pasteurized skim milk proteins by dynamic filtration

Espina, V.; Jaffrin, Michel Y.; Ding, Luhui; Cancino, Beatriz

doi:10.1016/j.foodres.2010.03.023

Cited by 15 publications

(8 citation statements)

References 19 publications

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“…Both promising concentration factor (CF) (defined as the ratio between concentration of the concentrate recovered after filtration to initial concentration of solution filtered) and membrane selectivity can be gained with highly viscous solution, and these are implicated in high water recovery [141,142]. Moreover, using the second generation of shear-enhancing modules like vibratory shear-enhanced processing (VSEP) or multishaft rotating membranes (RDM) and choosing ceramic (not polymeric) membranes, the performance of dynamic UF can be powerfully enhanced [33,143].…”

Section: Dynamic Ufmentioning

confidence: 99%

“…Since these proteins have similar molecular weight, standard dynamic UF can only see low yield and selectivity. For example, a work with α-lactalbumin transmission was stagnant between 0.2 and 0.13, the yields were from 28% to 34% [143].…”

Section: Dynamic Ufmentioning

confidence: 99%

“…Either rotating disk membranes [140,141,143,[145][146][147] or vibrating membranes (VSEP) [84,[148][149][150][151] have been intensively used for protein concentration or fractionation in several studies. On the opposite, self-rotating membrane, although it can supplement the complexity of conventional dynamic UF, to the best of our knowledge, is not well-known as an up-to-date application for UF.…”

Section: Dynamic Ufmentioning

confidence: 99%

See 2 more Smart Citations

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

et al. 2021

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Proteins are one of the primary building blocks that have significant functional properties to be applied in food and pharmaceutical industries. Proteins could be beneficial in their concentrated products or isolates, of which membrane-based filtration methods such as ultrafiltration (UF) encompass application in broad spectra of protein sources. More importantly, selective enrichment by UF is of immense interest due to the presence of antinutrients that may dominate their perspicuous bioactivities. UF process is primarily obstructed by concentration polarization and fouling; in turn, a trade-off between productivity and selectivity emerges, especially when pure isolates are an ultimate goal. Several factors such as operating conditions and membrane equipment could leverage those pervasive contributions; therefore, UF protocols should be optimized for each unique protein mixture and mode of configuration. For instance, employing charged UF membranes or combining UF membranes with electrodialysis enables efficient separation of proteins with a similar molecular weight, which is hard to achieve by the conventional UF membrane. Meanwhile, some proposed strategies, such as utilizing ultrasonic waves, tuning operating conditions, and modifying membrane surfaces, can effectively mitigate fouling issues. A plethora of advancements in UF, from their membrane material modification to the arrangement of new configurations, contribute to the quest to actualize promising potentials of protein separation by UF, and they are reviewed in this paper.

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Section: Dynamic Ufmentioning

confidence: 99%

Section: Dynamic Ufmentioning

confidence: 99%

Section: Dynamic Ufmentioning

confidence: 99%

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Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

et al. 2021

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“…During the last 15 years, dynamic filtration systems have been developed and studied for applications in food (milk, cheese, beer and fruit juices) and biotechnological industries [8][9][10][11][12][13][14][15][16]. Nowadays, no scientific research has been conducted on dynamic filtration for the clarification of wine.…”

Section: Introductionmentioning

confidence: 99%

Wine clarification with Rotating and Vibrating Filtration (RVF): Investigation of the impact of membrane material, wine composition and operating conditions

Rayess

Manon

Jitariouk³

et al. 2016

Journal of Membrane Science

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For the first time in the literature, a shear enhanced process (or dynamic filtration) called Rotating and Vibrating Filtration (RVF technology) was investigated for wine clarification. The impact of membrane material (hydrophilic PES and hydrophobic PTFE with a cutoff of 0.2 mm), wine composition (filtered wine, FW and Crude simulated wine, CSW) and operating conditions (transmembrane pressure and rotational frequency) are reported. RVF module is characterized by a complex hydrodynamic generated by a 3 flat blades impeller in a confined cell. An additional driving force is generated by rotational frequency and is taken into account to calculate the apparent and real permeabilities. Filtered wine (FW) generates an irreversible fouling whatever hydrophilic or hydrophobic membrane material. Even if PES membranes performances (Lp 0 final ¼1670 L h À 1 m À 2 bar À 1) were higher compared to those of PTFE membranes (Lp 0 final ¼170 L h À 1 m À 2 bar À 1), nor rotational frequency (mechanical stress), nor water rinsing did significantly remove or reduce fouling but, on the contrary, favors its compression and membrane plugging. Crude simulated wine (CSW) includes pectins, tannins and mannoproteins. CSW filtration runs demonstrated a mechanical impact onto fouling reduction with PES and PTFE membranes. However mechanical efficiency is moderated by material properties which generated irreversible fouling with different magnitudes. PTFE and PES permeability gains stand for þ 34% and þ 300% respectively. Finally, a "critical frequency" is defined above which a permeability increase and hydraulic resistance reduction is induced by rotational frequency (22 and 30 Hz for PES and PTFE membranes respectively).

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“…Membrane separation is mainly based on differences in particle size, and depends on the selective permeability of the membrane under a hydrostatic pressure gradient (CHERYAN, 1998). MF has a separation range of approximately 10 to 0.1 µm and is normally used in the food industry for clarification, cold pasteurisation and casein separation (CANCINO-MADARIAGA et al, 2008;ESPINA et al, 2010). Both ceramic and polymeric membranes can be used in this range of particle size.…”

Section: Introductionmentioning

confidence: 99%

Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

Vergara

Cancino-Madariaga

Ramírez-Salvo³

et al. 2015

Braz. J. Food Technol.

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Summary Betalains are fruit pigments possessing health-giving properties. To isolate the pigments, the juice must be separated from the fruit matrix, which contains biopolymers. The aim of this study was to clarify cactus pear juice by microfiltration to obtain a clarified juice containing betalains. For this purpose, two 0.2 µm pore size microfiltration membranes (ceramic and polymeric) were tested. The permeates were clear, free of turbidity and high in betalains (20%), also containing polyphenols and antioxidant activity, whereas the retained fractions were high in mucilage. The best separation was obtained using the ceramic membrane.

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Fractionation of pasteurized skim milk proteins by dynamic filtration

Cited by 15 publications

References 19 publications

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Recent Advancements of UF-Based Separation for Selective Enrichment of Proteins and Bioactive Peptides—A Review

Wine clarification with Rotating and Vibrating Filtration (RVF): Investigation of the impact of membrane material, wine composition and operating conditions

Clarification of purple cactus pear juice using microfiltration membranes to obtain a solution of betalain pigments

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