Effect of calcium phosphate precipitation on ultrafiltration of acid whey

International Dairy Journal - Tập 144 - Trang 105699 - 2023
Sinead A. Mc Entee1,2, Alan L. Kelly2, Fergal N. Lawless1, Eoin G. Murphy3, Noel A. McCarthy3
1R&D Department, Tirlán, Ballyragget, Kilkenny, Ireland
2School of Food and Nutritional Sciences, University College Cork, Cork, Ireland
3Food Chemistry & Technology Department, Teagasc Food Research Centre, Moorepark, Fermoy, Cork, Ireland

Tài liệu tham khảo

Aydogdu, 2022, Measurement of pH at high temperature in milk protein solutions, International Dairy Journal, 131, 10.1016/j.idairyj.2022.105383 Barone, 2019, Influence of composition and microstructure on bulk handling and rehydration properties of whey protein concentrate powder ingredients enriched in α-lactalbumin, Journal of Food Engineering, 255, 41, 10.1016/j.jfoodeng.2019.02.022 Barukcic, 2015, Influence of process temperature and micro filtration pre-treatment on flux and fouling intensity during cross- flow ultra filtration of sweet whey using ceramic membranes, International Dairy Journal, 51, 1, 10.1016/j.idairyj.2015.07.002 Bylund, 1995 Caussin, 2003, Mineral modulation of thermal aggregation and gelation of whey proteins: From β-lactoglobulin model system to whey protein isolate, Le Lait, 83, 353, 10.1051/lait:2003021 Chandrapala, 2015, Properties of acid whey as a function of pH and temperature, Journal of Dairy Science, 98, 4352, 10.3168/jds.2015-9435 Chandrapala, 2010, The influence of milk composition on pH and calcium activity measured in situ during heat treatment of reconstituted skim milk, Journal of Dairy Research, 77, 257, 10.1017/S0022029910000026 Chaplin, 1987, Effect of temperature on the pH of skim milk, Journal of Dairy Research, 55, 277, 10.1017/S0022029900026108 Crowley, 2018, Size classification of precipitated calcium phosphate using hydrocyclone technology for the recovery of minerals from deproteinised acid whey, International Journal of Dairy Technology, 72, 142, 10.1111/1471-0307.12570 Fei, 2021, Calcium phosphate scaling in osmotically driven membrane processes: Limiting flux behavior and its implications for scaling mitigation, Journal of Membrane Science, 631, 10.1016/j.memsci.2021.119351 Fox, 1981, Heat stability of milk: Significance of heat-induced acid formation in coagulation, Irish Journal of Food Science & Technology, 5, 1 Fuquay, 2011, Milk salts, 908 Hausmann, 2013, Fouling mechanisms of dairy streams during membrane distillation, Journal of Membrane Science, 441, 102, 10.1016/j.memsci.2013.03.043 Hendrix, 2000, A calorimetric study of the influence of calcium on the stability of bovine-lactalbumin, Biophysical Chemistry, 84, 27, 10.1016/S0301-4622(99)00140-4 Holt, 2004, An equilibrium thermodynamic model of the sequestration of calcium phosphate by casein micelles and its application to the calculation of the partition of salts in milk, European Biophysics Journal, 33, 421, 10.1007/s00249-003-0377-9 2004 2014 2016 Joyce, 2018, Controlling denaturation and aggregation of whey proteins during thermal processing by modifying temperature and calcium concentration, International Journal of Dairy Technology, 71, 446, 10.1111/1471-0307.12507 Kapsimalis, 1981, UItrafiltration of skim milk at refrigerated temperatures, Journal of Dairy Science, 64, 1945, 10.3168/jds.S0022-0302(81)82795-6 Lei, 2018, Interaction of calcium, phosphorus and natural organic matter in electrochemical recovery of phosphate, Water Research, 142, 10, 10.1016/j.watres.2018.05.035 Liu, 2022, Effect of calcium on the thermal denaturation of whey proteins and subsequent fouling in a benchtop fouling device: An experimental and numerical approach, Food and Bioproducts Processing, 136, 1, 10.1016/j.fbp.2022.09.002 Magan, 2019, Metabolites impact of bovine diet on metabolomic profile of skim milk and whey protein ingredients, Metabolites, 9, 10.3390/metabo9120305 Mekmene, 2009, Effects of pH and Ca/P molar ratio on the quantity and crystalline structure of calcium phosphates obtained from aqueous solutions, Dairy Science & Technology, 89, 301, 10.1051/dst/2009019 Purkait, 2018 Salaün, 2005, Buffering capacity of dairy products, International Dairy Journal, 15, 95, 10.1016/j.idairyj.2004.06.007 Simons, 2002, Role of calcium as trigger in thermal b-lactoglobulin aggregation, Archives of Biochemistry and Biophysics, 406, 143, 10.1016/S0003-9861(02)00429-0 Singh, 2009, Protein interactions and functionality of milk protein products, 644 Van Kemenade, 1987, A kinetic study of precipitation from supersaturated calcium phosphate solutions, Journal of Colloid and Interface Science, 118, 564, 10.1016/0021-9797(87)90490-5 Van Slyke, 1922, On the measurement of buffer values and on the relationship of buffer value to the dissociation constant of the buffer and the concentration and reaction of the buffer solution, Journal of Biological Chemistry, 52, 525, 10.1016/S0021-9258(18)85845-8 Wagner, 2001 Wijayanti, 2014, Stability of whey proteins during thermal processing: A review, Comprehensive Reviews in Food Science and Food Safety, 13, 1235, 10.1111/1541-4337.12105