Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification
Separation of α-lactalbumin and β-lactoglobulin improves their respective nutritional and functional properties. One strategy to improve their fractionation is to modify their pH and ionic strength to induce the selective aggregation and precipitation of one of the proteins of interest. Electrodialy...
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MDPI AG
2020-04-01
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| Series: | International Journal of Molecular Sciences |
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| Online Access: | https://www.mdpi.com/1422-0067/21/8/2792 |
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| author | Claudie Aspirault Alain Doyen Laurent Bazinet |
| author_facet | Claudie Aspirault Alain Doyen Laurent Bazinet |
| author_sort | Claudie Aspirault |
| collection | DOAJ |
| description | Separation of α-lactalbumin and β-lactoglobulin improves their respective nutritional and functional properties. One strategy to improve their fractionation is to modify their pH and ionic strength to induce the selective aggregation and precipitation of one of the proteins of interest. Electrodialysis with bipolar membrane (EDBM) is a green process that simultaneously provides acidification and demineralization of a solution without adding any chemical compounds. This research presents the impact on whey proteins separation of different preheating temperatures (20, 50, 55 and 60 °C) combined with EDBM or chemical acidification of 10% whey protein isolate solutions. A β-lactoglobulin fraction at 81.8% purity was obtained in the precipitate after EDBM acidification and preheated at 60 °C, representing a recovery yield of 35.8%. In comparison, chemical acidification combined with a 60 °C preheating treatment provides a β-lactoglobulin fraction at 70.9% purity with a 11.6% recovery yield. The combination of EDBM acidification with a preheating treatment at 60 °C led to a better separation of the main whey proteins than chemical acidification. |
| first_indexed | 2024-03-10T20:24:43Z |
| format | Article |
| id | doaj.art-f2e329a56acd4e318e36cdb9c12f8c72 |
| institution | Directory Open Access Journal |
| issn | 1661-6596 1422-0067 |
| language | English |
| last_indexed | 2024-03-10T20:24:43Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
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| series | International Journal of Molecular Sciences |
| spelling | doaj.art-f2e329a56acd4e318e36cdb9c12f8c722023-11-19T21:54:00ZengMDPI AGInternational Journal of Molecular Sciences1661-65961422-00672020-04-01218279210.3390/ijms21082792Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical AcidificationClaudie Aspirault0Alain Doyen1Laurent Bazinet2Department of Food Sciences, University Laval, Québec, QC G1V 0A6, CanadaDepartment of Food Sciences, University Laval, Québec, QC G1V 0A6, CanadaDepartment of Food Sciences, University Laval, Québec, QC G1V 0A6, CanadaSeparation of α-lactalbumin and β-lactoglobulin improves their respective nutritional and functional properties. One strategy to improve their fractionation is to modify their pH and ionic strength to induce the selective aggregation and precipitation of one of the proteins of interest. Electrodialysis with bipolar membrane (EDBM) is a green process that simultaneously provides acidification and demineralization of a solution without adding any chemical compounds. This research presents the impact on whey proteins separation of different preheating temperatures (20, 50, 55 and 60 °C) combined with EDBM or chemical acidification of 10% whey protein isolate solutions. A β-lactoglobulin fraction at 81.8% purity was obtained in the precipitate after EDBM acidification and preheated at 60 °C, representing a recovery yield of 35.8%. In comparison, chemical acidification combined with a 60 °C preheating treatment provides a β-lactoglobulin fraction at 70.9% purity with a 11.6% recovery yield. The combination of EDBM acidification with a preheating treatment at 60 °C led to a better separation of the main whey proteins than chemical acidification.https://www.mdpi.com/1422-0067/21/8/2792whey proteinsα-lactalbuminβ-lactoglobulineco-efficient processproteins separationelectrodialysis with bipolar membrane |
| spellingShingle | Claudie Aspirault Alain Doyen Laurent Bazinet Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification International Journal of Molecular Sciences whey proteins α-lactalbumin β-lactoglobulin eco-efficient process proteins separation electrodialysis with bipolar membrane |
| title | Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification |
| title_full | Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification |
| title_fullStr | Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification |
| title_full_unstemmed | Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification |
| title_short | Impact of Preheating Temperature on the Separation of Whey Proteins When Combined with Chemical or Bipolar Membrane Electrochemical Acidification |
| title_sort | impact of preheating temperature on the separation of whey proteins when combined with chemical or bipolar membrane electrochemical acidification |
| topic | whey proteins α-lactalbumin β-lactoglobulin eco-efficient process proteins separation electrodialysis with bipolar membrane |
| url | https://www.mdpi.com/1422-0067/21/8/2792 |
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