The effect of ion environment changes on retention protein behavior during whey ultrafiltration process
The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca2+ and Na+ were overall incre...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2022-10-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157522001912 |
| _version_ | 1811208387612901376 |
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| author | Wen-qiong Wang Jian-ju Li Ji-yang Zhou Man-xi Song Jia-cheng Wang Xing Li Cong-Cong Tang Mao-lin Lu Rui-xia Gu |
| author_facet | Wen-qiong Wang Jian-ju Li Ji-yang Zhou Man-xi Song Jia-cheng Wang Xing Li Cong-Cong Tang Mao-lin Lu Rui-xia Gu |
| author_sort | Wen-qiong Wang |
| collection | DOAJ |
| description | The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca2+ and Na+ were overall increased and the concentrations of K+, Mg2+ and Zn2+ were decreased at an ultrafiltration time of 11 min, which made more hydrophilic groups buried inside and increased the content of α-helix, leading to more protein aggregation. The relatively higher K+ ratio in retention could lead to an antiparallel β-sheet configuration, aspartic acid, glutamic acid and tryptophan increased, which resulted in more protein aggregation and deposition on the membrane surface at 17 min. When the ion concentration and ratio restored the balance and were close to the initial state in retention, the protein surface tension decreased, and the hydrophilic ability increased at 21–24 min. |
| first_indexed | 2024-04-12T04:20:23Z |
| format | Article |
| id | doaj.art-b5d7fba507ea4d6f9dd2e605c6d475f1 |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-12T04:20:23Z |
| publishDate | 2022-10-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-b5d7fba507ea4d6f9dd2e605c6d475f12022-12-22T03:48:15ZengElsevierFood Chemistry: X2590-15752022-10-0115100393The effect of ion environment changes on retention protein behavior during whey ultrafiltration processWen-qiong Wang0Jian-ju Li1Ji-yang Zhou2Man-xi Song3Jia-cheng Wang4Xing Li5Cong-Cong Tang6Mao-lin Lu7Rui-xia Gu8College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Weiwei Food & Beverage Co., LTD, Xuzhou 221114, Jiangsu, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, ChinaInstitute of Translational Medicine, Medical College, Yangzhou University, Yangzhou 225009, ChinaSchool of Chemistry and Chemical Engineering, Harbin Institute of Technology, Harbin, Heilongjiang 150001, ChinaShaanxi Key Laboratory of Environmental Engineering, School of Environmental and Municipal Engineering, Xi’an University of Architecture and Technology, Xi’an 710055, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, ChinaCollege of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China; Corresponding author at: College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, Jiangsu, China.The factors affecting membrane fouling are very complex. In this study, the membrane fouling process was revealed from the perspective of ion environment changes, which affected the whey protein structure during ultrafiltration. It was found that the concentrations of Ca2+ and Na+ were overall increased and the concentrations of K+, Mg2+ and Zn2+ were decreased at an ultrafiltration time of 11 min, which made more hydrophilic groups buried inside and increased the content of α-helix, leading to more protein aggregation. The relatively higher K+ ratio in retention could lead to an antiparallel β-sheet configuration, aspartic acid, glutamic acid and tryptophan increased, which resulted in more protein aggregation and deposition on the membrane surface at 17 min. When the ion concentration and ratio restored the balance and were close to the initial state in retention, the protein surface tension decreased, and the hydrophilic ability increased at 21–24 min.http://www.sciencedirect.com/science/article/pii/S2590157522001912Whey proteinUltrafiltrationStructural changesIon concentration |
| spellingShingle | Wen-qiong Wang Jian-ju Li Ji-yang Zhou Man-xi Song Jia-cheng Wang Xing Li Cong-Cong Tang Mao-lin Lu Rui-xia Gu The effect of ion environment changes on retention protein behavior during whey ultrafiltration process Food Chemistry: X Whey protein Ultrafiltration Structural changes Ion concentration |
| title | The effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| title_full | The effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| title_fullStr | The effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| title_full_unstemmed | The effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| title_short | The effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| title_sort | effect of ion environment changes on retention protein behavior during whey ultrafiltration process |
| topic | Whey protein Ultrafiltration Structural changes Ion concentration |
| url | http://www.sciencedirect.com/science/article/pii/S2590157522001912 |
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