Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation
During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the f...
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| Format: | Article |
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/5/1090 |
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| author | Simon Schiffer Bello Teslim Adekunle Andreas Matyssek Martin Hartinger Ulrich Kulozik |
| author_facet | Simon Schiffer Bello Teslim Adekunle Andreas Matyssek Martin Hartinger Ulrich Kulozik |
| author_sort | Simon Schiffer |
| collection | DOAJ |
| description | During skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis was that the dissociation of β-casein into the serum as a result of a decreasing temperature takes more time than the duration of the microfiltration process. It was found that pre-heating reduced the β-casein permeation during microfiltration without significantly affecting the flux and whey protein permeation, compared with a microfiltration at 10 °C without the pre-heating step. Furthermore, the addition of calcium (5 and 10 mM) not only reduced the casein permeation and thus increased the permeate purity, defined as a high whey protein-to-casein (g L<sup>−1</sup>/g L<sup>−1</sup>) ratio, but also decreased the filtration performance, possibly due to the structural alteration of the deposited casein micelle layer, rendering the deposit more compact and more retentive. Therefore, the possible combination of the addition of calcium and pre-heating prior to microfiltration was also investigated in order to evidence the potential increase of whey protein (WP) purity in the permeate in the case of Ca<sup>2+</sup> addition prior to microfiltration. This study shows that pre-heating very close to low temperature microfiltration results in an increased purity of the whey protein fraction obtained in the permeate. |
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| language | English |
| last_indexed | 2024-03-10T11:24:43Z |
| publishDate | 2021-05-01 |
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| series | Foods |
| spelling | doaj.art-49b61bcf6b4b4efb8988cd3635aedb962023-11-21T19:43:33ZengMDPI AGFoods2304-81582021-05-01105109010.3390/foods10051090Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein FractionationSimon Schiffer0Bello Teslim Adekunle1Andreas Matyssek2Martin Hartinger3Ulrich Kulozik4Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, GermanyChair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, GermanyChair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, GermanyChair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, GermanyChair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, GermanyDuring skim milk microfiltration (nominal pore size of 0.1 µm) at 10 °C, the whey protein purity in the permeate is reduced by an enhanced serum casein permeation, primarily of β-casein. To decrease casein permeation, the possibility of a pre-heating step under pasteurization conditions before the filtration step was investigated, so as to shift the equilibrium from soluble serum casein monomers to impermeable micellar casein. Immediately after the pre-heating step, low temperature microfiltration at 10 °C was conducted before the casein monomers could diffuse into the serum. The hypothesis was that the dissociation of β-casein into the serum as a result of a decreasing temperature takes more time than the duration of the microfiltration process. It was found that pre-heating reduced the β-casein permeation during microfiltration without significantly affecting the flux and whey protein permeation, compared with a microfiltration at 10 °C without the pre-heating step. Furthermore, the addition of calcium (5 and 10 mM) not only reduced the casein permeation and thus increased the permeate purity, defined as a high whey protein-to-casein (g L<sup>−1</sup>/g L<sup>−1</sup>) ratio, but also decreased the filtration performance, possibly due to the structural alteration of the deposited casein micelle layer, rendering the deposit more compact and more retentive. Therefore, the possible combination of the addition of calcium and pre-heating prior to microfiltration was also investigated in order to evidence the potential increase of whey protein (WP) purity in the permeate in the case of Ca<sup>2+</sup> addition prior to microfiltration. This study shows that pre-heating very close to low temperature microfiltration results in an increased purity of the whey protein fraction obtained in the permeate.https://www.mdpi.com/2304-8158/10/5/1090pasteurizationserum caseinskim milkmicrofiltration |
| spellingShingle | Simon Schiffer Bello Teslim Adekunle Andreas Matyssek Martin Hartinger Ulrich Kulozik Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation Foods pasteurization serum casein skim milk microfiltration |
| title | Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation |
| title_full | Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation |
| title_fullStr | Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation |
| title_full_unstemmed | Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation |
| title_short | Effect of Pre-Heating Prior to Low Temperature 0.1 µm-Microfiltration of Milk on Casein–Whey Protein Fractionation |
| title_sort | effect of pre heating prior to low temperature 0 1 µm microfiltration of milk on casein whey protein fractionation |
| topic | pasteurization serum casein skim milk microfiltration |
| url | https://www.mdpi.com/2304-8158/10/5/1090 |
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