Optimization of protein fractionation by skim milk microfiltration: Choice of ceramic membrane pore size and filtration temperature

Journal of Dairy Science

Volumn 99, Issue 8, 2016, Pages 6164-6179

  Jørgensen, Camilla Elise ^a,b   Abrahamsen, Roger K ^b   Rukke, Elling Olav ^b   Johansen, Anne Grethe ^a,b   Schüller, Reidar B ^b   Skeie, Siv B ^b  

^a TINE SA   (Norway)

^b NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

Author keywords

ceramic membrane pore size; constant flux; filtration temperature; protein fractionation; uniform transmembrane pressure

Indexed keywords

ARTIFICIAL MEMBRANE; CASEIN; MILK PROTEIN; PLASMA PROTEIN; WHEY PROTEIN;

ANIMAL; ARTIFICIAL MEMBRANE; CERAMICS; CHEMISTRY; DEVICES; FILTRATION; FOOD HANDLING; FRACTIONATION; ISOLATION AND PURIFICATION; MILK; PRESSURE; PROCEDURES; TEMPERATURE;

ANIMALS; BLOOD PROTEINS; CASEINS; CERAMICS; CHEMICAL FRACTIONATION; FILTRATION; FOOD HANDLING; MEMBRANES, ARTIFICIAL; MILK; MILK PROTEINS; PRESSURE; TEMPERATURE; WHEY PROTEINS;

EID: 84971597509     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-11090     Document Type: Article

References (52)

1. Adams, M.C., Hurt, E.E., Barbano, D.M., Effect of ceramic membrane channel geometry and uniform transmembrane pressure on limiting flux and serum protein removal during skim milk microfiltration. J. Dairy Sci. 98 (2015), 7527–7543 a.
2. Adams, M.C., Hurt, E.E., Barbano, D.M., Effect of soluble calcium and lactose on limiting flux and serum protein removal during skim milk microfiltration. J. Dairy Sci. 98 (2015), 7483–7497 b.
3. Anema, S.G., The whey proteins in milk: Thermal denaturation, physical interactions and effects on the functional properties in milk. Thompson, A., Boland, M., Singh, H., (eds.) Milk Proteins: From Expression to Food, 2009, Academic Press, London, UK, 239–281.
4. Aymard, P., Durand, D., Nicolai, T., The effect of temperature and ionic strength on the dimerisation of β-lactoglobulin. Int. J. Biol. Macromol. 19 (1996), 213–221.
5. Baumy, J.J., Brule, G., Binding of bivalent cations to α-lactalbumin and β-lactoglobulin: Effect of pH and ionic strength. Lait 68 (1988), 33–48.
6. Brandsma, R.L., Rizvi, S.S.H., Depletion of whey proteins and calcium by microfiltration of acidified skim milk prior to cheese making. J. Dairy Sci. 82 (1999), 2063–2069.
7. Brans, G., Schroën, C.G.P.H., van der Sman, R.G.M., Boom, R.M., Membrane fractionation of milk: State of the art and challenges. J. Membr. Sci. 243 (2004), 263–272.
8. de la Fuente, M.A., Changes in the mineral balance of milk submitted to technological treatments. Trends Food Sci. Technol. 9 (1998), 281–288.
9. Devold, T.G., Brovold, M.J., Langsrud, T., Vegarud, G.E., Size of native and heated casein micelles, content of protein and minerals in milk from Norwegian Red Cattle—Effect of milk protein polymorphism and different feeding regimes. Int. Dairy J. 10 (2000), 313–323.
10. Dupont, D., Croguennec, T., Brodkorb, A., Kouaouci, R., Quantification of proteins in milk and milk products. McSweeney, P.L.H., Fox, P.F., (eds.) Advanced Dairy Chemistry. Volume 1A: Proteins: Basic Aspects, 2013, Springer Science+Business Media LLC, New York, NY, 87–134.
11. Farrell, H.M. Jr., Jimenez-Flores, R., Bleck, G.T., Brown, E.M., Butler, J.E., Creamer, L.K., Hicks, C.L., Hollar, C.M., Ng-Kwai-Hang, K.F., Swaisgood, H.E., Nomenclature of the proteins of cows’ milk–Sixth revision. J. Dairy Sci. 87 (2004), 1641–1674.
12. Fox, P.F., Kelly, A.L., The caseins. Yada, R., (eds.) Proteins in Food Processing, 2004, Woodhead Publishing Limited, Cambridge, UK, 29–71.
13. Gaucheron, F., The minerals of milk. Reprod. Nutr. Dev. 45 (2005), 473–483.
14. Gésan-Guiziou, G., Boyaval, E., Daufin, G., Critical stability conditions in crossflow microfiltration of skimmed milk: Transition to irreversible deposition. J. Membr. Sci. 158 (1999), 211–222.
15. Gésan-Guiziou, G., Daufin, G., Boyaval, E., Critical stability conditions in skimmed milk crossflow microfiltration: Impact on operating modes. Lait 80 (2000), 129–140.
16. Heck, J.M.L., Olieman, C., Schennink, A., van Valenberg, H.J.F., Visker, M.H.P.W., Meuldijk, R.C.R., van Hooijdonk, A.C.M., Estimation of variation in concentration, phosphorylation and genetic polymorphism of milk proteins using capillary zone electrophoresis. Int. Dairy J. 18 (2008), 548–555.
17. Hernández, A., Harte, F.M., Isolation of caseins from whey proteins by microfiltration modifying the mineral balance in skim milk. J. Dairy Sci. 92 (2009), 5357–5362.
18. Hoffmann, T., inventor. 2011. Membrane filtration and membrane filtration assembly. TINE SA, assignee. US Pat. No. 13/635,335 (NO Pat. No. 330,181).
19. Howell, J.A., Sub-critical flux operation of microfiltration. J. Membr. Sci. 107 (1995), 165–171.
20. Hurt, E.E., Adams, M.C., Barbano, D.M., Microfiltration of skim milk and modified skim milk using a 0.1-µm ceramic uniform transmembrane pressure system at temperatures of 50, 55, 60, and 65 °C. J. Dairy Sci. 98 (2015), 765–780.
21. IDF. Milk–Determination of nitrogen content–Part 4: Determination of non-protein-nitrogen content. 20–4:2001, 2001, International Dairy Federation, Brussels, Belgium.
22. IDF. Milk–Determination of casein-nitrogen content–Part 1: Indirect method (Reference method). 29–1:2004, 2004, International Dairy Federation, Brussels, Belgium.
23. IDF. Milk, cream and evaporated milk–Determination of total solids content (Reference method). 21:2010, 2010, International Dairy Federation, Brussels, Belgium a.
24. IDF. Milk–Determination of fat content–Gravimetric method (Reference method). 1:2010, 2010, International Dairy Federation, Brussels, Belgium b.
25. IDF. Milk and milk products–Determination of nitrogen content–Part 1: Kjeldahl principle and crude protein calculation. 20–1:2014, 2014, International Dairy Federation, Brussels, Belgium.
26. Jenness, R., Koops, J., Preparation and properties of a salt solution which simulates milk ultrafiltrate. Neth. Milk Dairy J. 16 (1962), 153–164.
27. Jimenez-Lopez, A.J.E., Leconte, N., Dehainault, O., Geneste, C., Fromont, L., Gésan-Guiziou, G., Role of milk constituents on critical conditions and deposit structure in skimmilk microfiltration (0.1 µm). Separ. Purif. Tech. 61 (2008), 33–43.
28. Jørgensen, C.E., Abrahamsen, R.K., Rukke, E.-O., Johansen, A.-G., Schüller, R.B., Skeie, S.B., Improving the structure and rheology of high protein, low fat yoghurt with undenatured whey proteins. Int. Dairy J. 47 (2015), 6–18.
29. Kersten, M., Proteinfraktionierung mittels Membrantrennverfahren, 2001, Department of Life Science Engineering, Technical University of Munich, Munich, Germany PhD Thesis.
30. Kuipers, B.J.H., Gruppen, H., Prediction of molar extinction coefficients of proteins and peptides using UV absorption of the constituent amino acids at 214 nm to enable quantitative reverse phase high-performance liquid chromatography-mass spectrometry analysis. J. Agric. Food Chem. 55 (2007), 5445–5451.
31. Lawrence, N.D., Kentish, S.E., O'Connor, A.J., Barber, A.R., Stevens, G.W., Microfiltration of skim milk using polymeric membranes for casein concentrate manufacture. Separ. Purif. Tech. 60 (2008), 237–244.
32. Le Berre, O., Daufin, G., Skimmilk crossflow microfiltration performance versus permeation flux to wall shear stress ratio. J. Membr. Sci. 117 (1996), 261–270.
33. Léonil, J., Mollé, D., Gaucheron, F., Arpino, P., Guénot, P., Maubois, J.L., Analysis of major bovine milk proteins by on-line high-performance liquid chromatography and electrospray ionization-mass spectrometry. Lait 75 (1995), 193–210.
34. Liu, D.Z., Weeks, M.G., Dunstan, D.E., Martin, G.J.O., Temperature-dependent dynamics of bovine casein micelles in the range 10–40 °C. Food Chem. 141 (2013), 4081–4086.
35. Maubois, J.-L., Membrane microfiltration: a tool for a new approach in dairy technology. Aust. J. Dairy Technol. 57 (2002), 92–96.
36. Miralles, B., Ramos, M., Amigo, L., Influence of proteolysis of milk on the whey protein to total protein ratio as determined by capillary electrophoresis. J. Dairy Sci. 86 (2003), 2813–2817.
37. Moe, K.M., Porcellato, D., Skeie, S., Metabolism of milk fat globule membrane components by nonstarter lactic acid bacteria isolated from cheese. J. Dairy Sci. 96 (2013), 727–739.
38. Morin, P., Jiménez-Flores, R., Pouliot, Y., Effect of temperature and pore size on the fractionation of fresh and reconstituted buttermilk by microfiltration. J. Dairy Sci. 87 (2004), 267–273.
39. Pouliot, Y., Boulet, M., Paquin, P., Observations on the heat-induced salt balance changes in milk. I. Effect of heating time between 4 and 90 °C. J. Dairy Res. 56 (1988), 185–192.
40. Punidadas, P., Rizvi, S.S.H., Separation of milk proteins into fractions rich in casein or whey proteins by cross flow filtration. Food Res. Int. 31 (1999), 265–272.
41. Qi, X.L., Brownlow, S., Holt, C., Sellers, P., Thermal denaturation of β-lactoglobulin: effect of protein concentration at pH 6.75 and 8.05. Biochim. Biophys. Acta 1248 (1995), 43–49.
42. Qi, X.L., Holt, C., McNulty, D., Clarke, D.T., Brownlow, S., Jones, G.R., Effect of temperature on the secondary structure of β-lactoglobulin at pH 6.7, as determined by CD and IR spectroscopy: a test of the molten globule hypothesis. Biochem. J. 324 (1997), 341–346.
43. Recio, I., Pérez-Rodríguez, M.-L., Ramos, M., Amigo, L., Capillary electrophoretic analysis of genetic variants of milk proteins from different species. J. Chromatogr. A 768 (1997), 47–56.
44. Rose, D., Relation between micellar and serum casein in bovine milk. J. Dairy Sci. 51 (1968), 1897–1902.
45. Schmitt, M., Saulnier, F., Malhautier, L., Linden, G., Effect of temperature on the salt balance of milk studied by capillary ion electrophoresis. J. Chromatogr. A 640 (1993), 419–424.
46. Schüller, R.B., Tande, M., Amundsen, L., Experimental determination of time dependent yield properties. Annual Transactions of the Nordic Rheology Society 18 (2010), 25–29.
47. Seibel, J.R., Molitor, M.S., Lucey, J.A., Properties of casein concentrates containing various levels of beta-casein. Int. J. Dairy Technol. 68 (2015), 24–29.
48. Svanborg, S., Johansen, A.-G., Abrahamsen, R.K., Skeie, S.B., Initial pasteurisation effects on the protein fractionation of skimmed milk by microfiltration. Int. Dairy J. 37 (2014), 26–30.
49. Vadi, P.K., Rizvi, S.S.H., Experimental evaluation of a uniform transmembrane pressure crossflow microfiltration unit for the concentration of micellar casein from skim milk. J. Membr. Sci. 189 (2001), 69–82.
50. Van Hekken, D.L., Holsinger, V.H., Use of cold microfiltration to produce unique β-casein enriched milk gels. Lait 80 (2000), 69–76.
51. Walstra, P., Wouters, J.T.M., Geurts, T.J., Dairy Science and Technology, 2nd, 2006, Taylor and Francis Group, LLC, Boca Raton, FL.
52. Zulewska, J., Newbold, M., Barbano, D.M., Efficiency of serum protein removal from skim milk with ceramic and polymeric membranes at 50°C. J. Dairy Sci. 92 (2009), 1361–1377.