Whey proteins reverse osmosis

Membrane Sep r tion. The separation of components ofhquid milk products can be accompHshed with semipermeable membranes by either ultrafiltration (qv) or hyperfiltration, also called reverse osmosis (qv) (30). With ultrafiltration (UF) the membrane selectively prevents the passage of large molecules such as protein. In reverse osmosis (RO) different small, low molecular weight molecules are separated. Both procedures require that pressure be maintained and that the energy needed is a cost item. The materials from which the membranes are made are similar for both processes and include cellulose acetate, poly(vinyl chloride), poly(vinyHdene diduoride), nylon, and polyamide (see AFembrane technology). Membranes are commonly used for the concentration of whey and milk for cheesemaking (31). For example, membranes with 100 and 200 p.m are used to obtain a 4 1 reduction of skimmed milk. 

The second whey separation process uses both ultrafiltration and reverse osmosis to obtain useful protein from the whey produced in the traditional cheese manufacturing process. A flow schematic of a combined ultrafiltration-reverse osmosis process is shown in Figure 6.23. The goal is to separate the whey into three streams, the most valuable of which is the concentrated protein fraction stripped of salts and lactose. Because raw whey has a high lactose concentration, before the whey protein can be used as a concentrate, the protein concentration must be increased to at least 60-70% on a dry basis and the lactose content... 

In contrast to the caseins, whey proteins retain their solubility in the pH 4.5-5.0 range, provided they have not been denatured. It is therefore relatively difficult to recover and purify undenatured protein concentrates on a commercial scale. Processes that separate the whey proteins from the low molecular weight, nonprotein components of whey have been used with only moderate success to date (18). Such processes utilize ultrafil-tration/reverse osmosis membrane technology, gel filtration by the basket centrifuge technique, polyvalent ion precipitating agents... 

Filtration of small (nano) particles from solvent using a filter with extremely small pores (0.001-0.010 micron) finer than ultrafiltration, not as fine as reverse osmosis. Used for the removal of viruses from plasma protein products. See Yaroshchuk, A.E., Dielectric exclusion of ions from membranes, Adv. Colloid Interface Sci. 85,193-230,2000 Rossano, R., D Elia, A., and Riccio, R, One-step separation from lactose recovery and purification of major cheese-whey proteins by hydroxyapatite — a flexible... 

Electrodialysis is a well-proven technology with a multitude of systems operating worldwide. In Europe and Japan, electrodialysis dominates as a desalting process with total plant capacity exceeding that of reverse osmosis and distillation [3]. Electrodialysis with monopolar membranes is applied to different food systems, to demineralization of whey [5-8], organic acids [9], and sugar [10,11], separation of amino acids [12] and blood treatments [13], wine stabilization [14—16], fruit juice deacidification [17-19], and separation of proteins [20-22]. These applications use the sole property of dilution-concentration of monopolar lEMs in a stack of as many as 300 in an electrodialysis cell. 

As noted by Matthews ( ), the studies on membrane fouling published so far would suggest that some of the protein components causing fouling are affected by such factors as pH, ionic strength and ionic composition (particularly calcium concentration). Interactions between the various solutes are also Important, as shown by Peri and Dunkley (18). Their results on the reverse osmosis of solutions of whey components showed little Indication of fouling only whole whey gave a steady decline In flux rate with time. 

A further complication arises when the foulant carries a fixed charge, such as whey protein in solutions with pH significantly different from the isoelectric point. Under these conditions, the fouling layer acts as a polyelectrolyte membrane in series with the reverse osmosis membrane, and changes in the salt concentration at the surface of the reverse osmosis membrane would be expected. 

The concept of coupling reaction with membrane separation has been applied to biological processes since the seventies. Membrane bioreactors (MBR) have been extensively studied, and today many are in industrial use worldwide. MBR development was a natural outcome of the extensive utilization membranes had found in the food and pharmaceutical industries. The dairy industry, in particular, has been a pioneer in the use of microfiltra-tion (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO) membranes. Applications include the processing of various natural fluids (milk, blood, fruit juices, etc.), the concentration of proteins from milk, and the separation of whey fractions, including lactose, proteins, minerals, and fats. These processes are typically performed at low temperature and pressure conditions making use of commercial membranes. 

This phenomenon, called reverse osmosis, is used in a number of processes. An important commercial use is in the desalination of seawater or brackish water to produce fresh water. Unlike distillation and freezing processes used to remove solvents, reverse osmosis can operate at ambient temperature without phase change. This process is quite useful for processing of thermally and chemically unstable products. Applications include concentration of fruit juices and milk, recovery of protein and sugar from cheese whey, and concentration of enzymes. 

Caseins and whey proteins are also concentrated by ultrafiltration and reverse osmosis. Since the molar masses of the whey proteins and casein micelles are in the range of 10 -10 and 10 -10 respectively, membranes with a pore diameter of 5-50 nm are suitable for the separation of these proteins. 

Ultraflltration is also used to fractionate and concentrate proteins from potato processing wastewaters. Other protein wheys can be processed by reverse osmosis. Electrodialysis is used for a number of applications in the food and beverage industry, including deionization or deacidification of fruit juices, wines and, in the dairy industry, milk and whey. It often competes directly with ion exchange processes. 

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