Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Ultrafiltration of Skim Milk
2.3. Characterisation of Process Streams
2.3.1. Composition of Feed, Retentate, and Permeate Samples
2.3.2. Viscosity and Particle Size Distribution of Feed and Retentate Samples
2.3.3. Protein Profile Analysis
2.3.4. Plasmin and Plasminogen-Derived Activity
2.4. Statistical Analysis
3. Results and Discussion
3.1. Influence of Processing Temperature on Membrane Performance
3.2. Composition of Retentate and Permeate Streams
3.3. Physical Properties of Retentates
3.4. Protein Profile of Retentate and Permeate Samples
3.5. Plasmin- and Plasminogen-Derived Activity in Retentates
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Parameter | Feed | UF Retentate | UF Permeate | ||||
---|---|---|---|---|---|---|---|
5 °C | 20 °C | 50 °C | 5 °C | 20 °C | 50 °C | ||
TS (%, w/w) | 8.44 ± 0.11 | 18.6 b ± 1.96 | 15.6 a ± 1.38 | 20.4 c ± 1.34 | 5.19 b ± 0.04 | 5.15 a ± 0.01 | 5.31 c ± 0.04 |
Protein (%, w/w) | 3.03 ± 0.13 | 12.1 a ± 1.29 | 9.83 a ± 1.12 | 13.7 b ± 1.15 | 0.10 a ± 0.01 | 0.11 ab ± 0.01 | 0.12 b ± 0.01 |
Lactose (g/L) | 58.7 ± 3.69 | 42.0 c ± 0.78 | 38.1 b ± 2.26 | 25.3 a ± 0.96 | 44.7 a ± 5.23 | 43.9 a ± 2.43 | 50.7 a ± 4.75 |
Ash (%, w/w) | 0.62 ± 0.06 | 1.31 a ± 0.16 | 1.18 a ± 0.20 | 1.58 b ± 0.13 | 0.35 a ± 0.04 | 0.35 a ± 0.10 | 0.40 a ± 0.06 |
pH | 6.75 ± 0.06 | 6.73 a ± 0.04 | 6.78 a ± 0.02 | 6.75 a ± 0.05 | 6.86 b ± 0.08 | 6.82 b ± 0.03 | 6.59 a ± 0.06 |
Ionic Ca2+ (mM) | 2.22 ± 0.33 | 2.35 ab ± 0.40 | 3.00 b ± 0.44 | 2.20 a ± 0.15 | 2.53 b ± 0.51 | 3.43 b ± 0.59 | 1.57 a ± 0.01 |
Conductivity (mS/cm) | 4.80 ± 0.05 | 3.57 a ± 0.37 | 4.01 a ± 0.18 | 3.71 a ± 0.18 | 5.09 a ± 0.11 | 5.14 a ± 0.05 | 5.15 a ± 0.06 |
Feed | UF Retentate | ||||||
5 °C | 20 °C | 50 °C | 5 °C | 20 °C | 50 °C | ||
Zeta potential (mV) | −26.4 b ± 3.25 | −27.8 ab ± 0.88 | −28.9 a ± 1.34 | −26.6 a ± 1.19 | −26.8 a ± 1.11 | −26.5 a ± 1.01 | |
Particle size (nm) | 187 b ± 4.17 | 189 b ± 3.01 | 179 a ± 4.46 | 190 b ± 11.8 | 189 b ± 4.06 | 179 a ± 4.11 |
Minerals (mg/100 g) | Feed | UF Retentate | UF Permeate | ||||
---|---|---|---|---|---|---|---|
5 °C | 20 °C | 50 °C | 5 °C | 20 °C | 50 °C | ||
Calcium | 94.9 ± 4.9 | 319 a ± 33.5 | 271 a ± 39.9 | 395 b ± 22.7 | 27.9 b ± 1.0 | 26.0 b ± 1.8 | 20.9 a ± 1.3 |
Phosphorus | 93.7 ± 4.5 | 257 ab ± 42.9 | 214 a ± 17.3 | 281 b ± 13.8 | 40.2 b ± 1.6 | 37.8 ab ± 1.4 | 35.3 a ± 1.2 |
Sodium | 29.1 ± 0.1 | 32.0 b ± 0.7 | 30.1 a ± 0.3 | 32.3 b ± 0.9 | 28.0 a ± 1.0 | 28.0 a ± 0.4 | 28.3 a ± 2.1 |
Magnesium | 9.3 ± 0.2 | 20.1 b ± 1.7 | 16.9 a ± 1.7 | 21.2 b ± 1.1 | 5.3 a ± 0.2 | 5.3 a ± 0.1 | 5.5 a ± 0.4 |
Potassium | 137 ± 0.6 | 155 b ± 3.3 | 147 a ± 1.8 | 160 b ± 3.5 | 133 a ± 4.1 | 135 a ± 1.5 | 138 a ± 9.9 |
Sulphur | 34.8 ± 1.8 | 106 ab ± 10.6 | 87.6 a ± 11 | 119 b ± 6.8 | 13.0 a ± 0.8 | 13.3 a ± 0.3 | 13.5 a ± 0.6 |
Iron | 0.5 ± 0.7 | 0.1 a ± 0.1 | 0.1 a ± 0.1 | 0.1 a ± 0.0 | 0.1 a ± 0.0 | 0.1 b ± 0.1 | 0.0a ± 0.0 |
Copper | 0.0 ± 0.0 | 0.0 ab ± 0.0 | 0.0 a ± 0.0 | 0.0 b ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
Zinc | 0.3 ± 0.0 | 1.3 ab ± 0.2 | 1.1 a ± 0.1 | 1.5 b ± 0.1 | 0.0 ± 0.0 | 0.0 ± 0.0 | 0.0 ± 0.0 |
Ca: Phosphorus | 1.0 ± 0.1 | 1.3 a ± 0.1 | 1.3 a ± 0.2 | 1.4 a ± 0.0 | 0.7 b ± 0.0 | 0.7 b ± 0.0 | 0.6 a ± 0.0 |
Ca: Protein (mg/g) | 31.2 ± 1.6 | 26.4 ± 0.9 | 27.6 ± 1.5 | 28.9 ± 2.6 | - | - | - |
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Puri, R.; Singh, U.; A. O’Mahony, J. Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods 2020, 9, 1721. https://doi.org/10.3390/foods9111721
Puri R, Singh U, A. O’Mahony J. Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk. Foods. 2020; 9(11):1721. https://doi.org/10.3390/foods9111721
Chicago/Turabian StylePuri, Ritika, Upendra Singh, and James A. O’Mahony. 2020. "Influence of Processing Temperature on Membrane Performance and Characteristics of Process Streams Generated during Ultrafiltration of Skim Milk" Foods 9, no. 11: 1721. https://doi.org/10.3390/foods9111721