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Charged Ultrafiltration Membranes Increase the Selectivity of Whey Protein Separations

✍ Scribed by S. Bhushan; M.R. Etzel

Book ID
111405861
Publisher
Institute of Food Technologists
Year
2009
Tongue
English
Weight
415 KB
Volume
74
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Effect of pH on the fractionation of whe
Effect of pH on the fractionation of whey proteins with a ceramic ultrafiltration membrane
✍ M. Carmen AlmΓ©cija; RubΓ©n IbÑñez; Antonio Guadix; Emilia M. Guadix πŸ“‚ Article πŸ“… 2007 πŸ› Elsevier Science 🌐 English βš– 251 KB

The purpose of this work was to investigate the potential of membrane ultrafiltration for the fractionation of clarified whey. Employing a 300kDa tubular ceramic membrane in a continuous diafiltration mode, the effect of working pH was evaluated by measuring the flux–time profiles and the retentate