Sieving effect of heat-denatured milk proteins during ultrafiltration of skim milk. I. The preliminary approach.
The effect of heat treatment of skim milk on the ultrafiltration process was examined. The change in permeate collection rate was explained as a function of heat-induced modifications of the milk protein system. It is suggested that there was a sieving effect which contributed to the acceleration of permeate flow-down during membrane filtration. It is thought that this resulted from formation of complex structures between heat-denatured whey proteins and casein micelles.
Erdem
Y K
YK
Department of Food Engineering, Faculty of Engineering, Hacettepe University, Beytepe Campus, TR-06532 Ankara, Turkey. erdem@hacettepe.edu.tr
Yuksel
Z
Z
D000818:Animals; D002364:Caseins / Q000737:chemistry; D004591:Electrophoresis, Polyacrylamide Gel; D005511:Food Handling / Q000379:methods; D006358:Hot Temperature; D008823:Micelles; D008892:Milk / Q000737:chemistry*; D008894:Milk Proteins / Q000737:chemistry*; D011489:Protein Denaturation; D013050:Spectrometry, Fluorescence; D014462:Ultrafiltration; D000067816:Whey Proteins
D002364:Caseins; D008823:Micelles; D008894:Milk Proteins; D000067816:Whey Proteins