title: Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking.
abstract: In whey ultrafiltration (UF) production, two main problems are whey protein recovery and membrane fouling. In this study, membrane coupling protein transglutaminase (TG) catalysis protein cross-linking was investigated under different conditions to find out the best treatment. We found that the optimal conditions for protein recovery involved catalyzing whey protein cross-linking with TG (40U/g whey proteins) at 40°C for 60min at pH 5.0. Under these conditions, the recovery rate was increased 15-20%, lactose rejection rate was decreased by 10%, and relative permeate flux was increase 30-40% compared to the sample without enzyme treatment (control). It was noticeable that the total resistance and cake resistance were decreased after enzyme catalysis. This was mainly due to the increased particle size and decreased zeta potential. Therefore, membrane coupling enzyme catalysis protein cross-linking is a potential means for further use.
authors.affiliation: Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China. Electronic address: wenqiong.happy@163.com.
authors.forename: Wang
authors.initials: W
authors.lastname: Wen-Qiong
authors.affiliation: Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China. Electronic address: zhanglw@hit.edu.cn.
authors.forename: Zhang
authors.initials: Z
authors.lastname: Lan-Wei
authors.affiliation: Department of Food Science and Engineering, School of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, China. Electronic address: xhan@hit.edu.com.
authors.forename: Han
authors.initials: H
authors.lastname: Xue
authors.affiliation: Department of Food Technology, Engineering and Nutrition, Chemical Center, Lund University, P.O. Box 124, SE-22100 Lund, Sweden. Electronic address: yi.lu@food.lth.se.
authors.forename: Lu
authors.initials: L
authors.lastname: Yi
mesh_terms: D002611:Cheese / Q000032:analysis*; D003432:Cross-Linking Reagents; D011503:Transglutaminases / Q000378:metabolism*; D014462:Ultrafiltration / Q000379:methods*; D000067816:Whey Proteins / Q000737:chemistry*
chemical_list: D003432:Cross-Linking Reagents; D000067816:Whey Proteins; D011503:Transglutaminases
keywords: Cross-linking; Enzyme catalysis; Ultrafiltration; Whey protein recovery