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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| Format: | Undergraduates Project Papers |
| Language: | English |
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2010
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| Online Access: | http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/1/CD5679_SITI_HAZWANI_TAHIR.pdf |
| _version_ | 1848817186714419200 |
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| author | Siti Hazwani, Tahir |
| author_facet | Siti Hazwani, Tahir |
| author_sort | Siti Hazwani, Tahir |
| building | UMP Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T01:17:46Z |
| format | Undergraduates Project Papers |
| id | ump-3229 |
| institution | Universiti Malaysia Pahang |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T01:17:46Z |
| publishDate | 2010 |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | ump-32292021-07-01T08:07:20Z 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 . |
| spellingShingle | TP Chemical technology Siti Hazwani, Tahir Effect of pH on whey protein separation using high performance tangential flow filtration |
| title | 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_short | 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 |
| topic | TP Chemical technology |
| url | http://umpir.ump.edu.my/id/eprint/3229/ http://umpir.ump.edu.my/id/eprint/3229/1/CD5679_SITI_HAZWANI_TAHIR.pdf |