title: Microfiltration of butter serum upon casein micelle destabilization.
abstract: The gross composition of butter serum, the aqueous phase of butter, is comparable to that of buttermilk, except that it has a higher content of material derived from the milk fat globule membrane (MFGM). As such, butter serum is a good source for further purification of MFGM material. The purified fraction could be of interest for its emulsifying and nutritional properties. The effect of sodium citrate and ethanol on the dissociation of butter serum casein micelles, and their effect on casein retention upon tangential microfiltration were investigated. Optimal conditions of casein micelle dissociation were assessed by using an experimental design (response surface full central composite orthogonal design) with temperature and ethanol or sodium citrate concentration as design variables and the Hunter L* value as response variable. For both dissociating agents, a highly significant reduced quadratic model was fit to the data. Microfiltration tests were performed on pure butter serum, and on butter serum in the presence of sodium citrate, under optimal dissociation conditions (50 degrees C, 80 mM). A cellulose acetate membrane with a pore size of 0.15 microm was used. From the filtration curves and fouling coefficients it was clear that the addition of sodium citrate improved the permeation flux, and minimized fouling. All fractions were analyzed for dry matter, protein, lactose, lipid, and polar lipid contents. The protein fraction was further characterized by sodium dodecyl sulfate-PAGE. It was shown that sodium citrate greatly enhanced casein transmission through the membrane, but at the expense of substantial losses of polar lipids.
authors.affiliation: Laboratory of Food Technology and Engineering, Department of Food Safety and Food Quality (BW07), Faculty of Bioscience Engineering, Ghent University, Belgium. roeland.rombaut@UGent.be
authors.forename: R
authors.initials: R
authors.lastname: Rombaut
authors.forename: V
authors.initials: V
authors.lastname: Dejonckheere
authors.forename: K
authors.initials: K
authors.lastname: Dewettinck
mesh_terms: D002079:Butter / Q000032:analysis*; D002364:Caseins / Q000737:chemistry*; D002482:Cellulose / Q000031:analogs & derivatives; D002951:Citrates / Q000494:pharmacology; D004355:Drug Stability; D004591:Electrophoresis, Polyacrylamide Gel; D000431:Ethanol / Q000494:pharmacology; D005374:Filtration; D006017:Glycolipids / Q000737:chemistry / Q000302:isolation & purification; D006023:Glycoproteins / Q000737:chemistry / Q000302:isolation & purification; D007785:Lactose / Q000032:analysis; D066292:Lipid Droplets; D008055:Lipids / Q000032:analysis; D008823:Micelles; D010743:Phospholipids / Q000032:analysis; D011506:Proteins / Q000032:analysis; D000077559:Sodium Citrate; D013696:Temperature
chemical_list: D002364:Caseins; D002951:Citrates; D006017:Glycolipids; D006023:Glycoproteins; D008055:Lipids; D008823:Micelles; D010743:Phospholipids; D011506:Proteins; C110367:milk fat globule; D000077559:Sodium Citrate; C005062:acetylcellulose; D000431:Ethanol; D002079:Butter; D002482:Cellulose; D007785:Lactose