title: Examination of cottage cheese whey proteins by scanning electron microscopy: relationship to membrane fouling during ultrafiltration.
abstract: Deposits formed on the membrane during ultrafiltration of aqueous solutions of individual whey proteins were examined under a scanning electron microscope. Gamma-globulin formed granules which agglomerated and stacked into layers to form a porous matrix on the membrane. Beta-lactoglobulin and bovine serum albumin both formed sheets on the membrane and formed multimers which were identified by sodium dodecyl sulfate gel electrophoresis. Beta-lactoglobulin also formed strands where deposits were not thick. Alpha-lactalbumin formed smooth spherical particles which did not hinder water permeation greatly. Studies of ultrafiltration rate indicated that beta-lactoglobulin and gamma-globulin were most significant in causing permeation flux decline by surface fouling.
mesh_terms: D000818:Animals; D002417:Cattle; D002611:Cheese; D007768:Lactalbumin; D007782:Lactoglobulins; D008855:Microscopy, Electron, Scanning / Q000379:methods; D008894:Milk Proteins; D008970:Molecular Weight; D012710:Serum Albumin, Bovine; D014462:Ultrafiltration / Q000379:methods*; D005719:gamma-Globulins
chemical_list: D007782:Lactoglobulins; D008894:Milk Proteins; D005719:gamma-Globulins; D012710:Serum Albumin, Bovine; D007768:Lactalbumin