Effect of pH on whey protein separation using high performance tangential flow filtration

High-performance tangential flow filtration (HPTFF) is an emerging technology that enables the separation of proteins with similar size. Optimization the pH of whey solution has a significant impact on the sieving behavior of proteins in HPTFF systems. The purpose of this research was to separate pr...

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Bibliographic Details
Main Author:	Siti Hazwani, Tahir
Format:	Undergraduates Project Papers
Language:	English
Published:	2010
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/1/CD5679_SITI_HAZWANI_TAHIR.pdf

id	ump-3229
recordtype	eprints
spelling	ump-32292015-03-03T08:00:03Z http://umpir.ump.edu.my/id/eprint/3229/ Effect of pH on whey protein separation using high performance tangential flow filtration Siti Hazwani, Tahir TP Chemical technology High-performance tangential flow filtration (HPTFF) is an emerging technology that enables the separation of proteins with similar size. Optimization the pH of whey solution has a significant impact on the sieving behavior of proteins in HPTFF systems. The purpose of this research was to separate protein component, especially for -lactalbumin and -lactoglobulin from whey using HPTFF. It was operate at different pH value which is from pH 2 to pH 6. HPTFF experiment was performed using a 30 kDa polyethersulfone membrane in KvickLab filtration system. In this research, the best whey separation was occurr at pH 5 because of higher optimization the yield of β Lactoglobulin (β-Lag) in permeate stream. pH was affect the charge and the size of the protein in the whey. The ability of HPTFF to separate and purify each single protein component from whey protein will added the value of specific protein compare to its original mixture. 2010-12 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/3229/1/CD5679_SITI_HAZWANI_TAHIR.pdf Siti Hazwani, Tahir (2010) Effect of pH on whey protein separation using high performance tangential flow filtration. Faculty of Chemical & Natural Resources Engineering , Universiti Malaysia Pahang . http://iportal.ump.edu.my/lib/item?id=chamo:57486&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Siti Hazwani, Tahir Effect of pH on whey protein separation using high performance tangential flow filtration
description	High-performance tangential flow filtration (HPTFF) is an emerging technology that enables the separation of proteins with similar size. Optimization the pH of whey solution has a significant impact on the sieving behavior of proteins in HPTFF systems. The purpose of this research was to separate protein component, especially for -lactalbumin and -lactoglobulin from whey using HPTFF. It was operate at different pH value which is from pH 2 to pH 6. HPTFF experiment was performed using a 30 kDa polyethersulfone membrane in KvickLab filtration system. In this research, the best whey separation was occurr at pH 5 because of higher optimization the yield of β Lactoglobulin (β-Lag) in permeate stream. pH was affect the charge and the size of the protein in the whey. The ability of HPTFF to separate and purify each single protein component from whey protein will added the value of specific protein compare to its original mixture.
format	Undergraduates Project Papers
author	Siti Hazwani, Tahir
author_facet	Siti Hazwani, Tahir
author_sort	Siti Hazwani, Tahir
title	Effect of pH on whey protein separation using high performance tangential flow filtration
title_short	Effect of pH on whey protein separation using high performance tangential flow filtration
title_full	Effect of pH on whey protein separation using high performance tangential flow filtration
title_fullStr	Effect of pH on whey protein separation using high performance tangential flow filtration
title_full_unstemmed	Effect of pH on whey protein separation using high performance tangential flow filtration
title_sort	effect of ph on whey protein separation using high performance tangential flow filtration
publishDate	2010
url	http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/1/CD5679_SITI_HAZWANI_TAHIR.pdf
first_indexed	2023-09-18T21:57:20Z
last_indexed	2023-09-18T21:57:20Z
_version_	1777414167233298432

Effect of pH on whey protein separation using high performance tangential flow filtration

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