AI Article Synopsis
- Whey, a valuable byproduct in the dairy industry, poses challenges due to its high organic contamination but offers potential for protein recovery.
- The paper reviews various types of membranes used in cheese whey protein recovery, including polymers and ceramics, focusing on their roles in enhancing performance such as permeation flux and protein purification.
- Factors contributing to membrane fouling during the ultrafiltration process are analyzed, including protein conformations and filtration conditions, to better understand and mitigate this issue.
Article Abstract
Whey is a byproduct with nutritional value and high organic and saline content. It is an important source of organic contamination in dairy industry. In this paper, we gave an overview of the current use of membrane materials and membrane processing in cheese whey protein recovery and discussed recent developments in membrane technology. Different types of membranes, such as polymers, ceramic membranes and modification membranes, are used for various purposes, such an increasing permeation flux, reducing membrane fouling, and increasing the protein rejection rate, concentration, fractionation and purification of whey protein. New membrane processing methods and integrated membrane methods to recover whey protein were reviewed. Membrane fouling factors during whey protein ultrafiltration process, which included whey protein conformation, membrane filtration conditions and the interaction between proteins and the membrane surface or pores, were also discussed and analyzed to reveal membrane fouling mechanism.
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| http://dx.doi.org/10.1016/j.foodchem.2019.03.086 | DOI Listing |
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