The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance
In this study, enzymatic cross‐linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate an...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194946/ https://www.ncbi.nlm.nih.gov/pubmed/34136173 http://dx.doi.org/10.1002/fsn3.2265 |
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author | Wen‐qiong, Wang Ji‐yang, Zhou Qian, Yu Jianju, Li |
author_facet | Wen‐qiong, Wang Ji‐yang, Zhou Qian, Yu Jianju, Li |
author_sort | Wen‐qiong, Wang |
collection | PubMed |
description | In this study, enzymatic cross‐linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate and relative flux of transglutaminase catalysis protein followed by tyrosinase each increased by approximately 30% during ultrafiltration. The total membrane resistance was reduced by approximately 20%. The shape of the transglutaminase and tyrosinase cross‐linked protein had somewhat spherical and cylindrical structure similar to an elongated shape based on fluorescence microscopy imaging, which indicated membrane resistance reduction. Fluorescence excitation–emission matrix spectroscopy (EEM) showed that the permeation peak intensities of transglutaminase followed by tyrosinase catalysis protein decreased sharply in the tryptophan and aromatic‐like protein fields, indicating that most protein was rejected after ultrafiltration. The repulsive interaction energy was increased between the cross‐linked proteins and membrane based on extended Derjaguin–Landau–Verwey–Overbeek (XDLVO) analysis. |
format | Online Article Text |
id | pubmed-8194946 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-81949462021-06-15 The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance Wen‐qiong, Wang Ji‐yang, Zhou Qian, Yu Jianju, Li Food Sci Nutr Original Research In this study, enzymatic cross‐linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate and relative flux of transglutaminase catalysis protein followed by tyrosinase each increased by approximately 30% during ultrafiltration. The total membrane resistance was reduced by approximately 20%. The shape of the transglutaminase and tyrosinase cross‐linked protein had somewhat spherical and cylindrical structure similar to an elongated shape based on fluorescence microscopy imaging, which indicated membrane resistance reduction. Fluorescence excitation–emission matrix spectroscopy (EEM) showed that the permeation peak intensities of transglutaminase followed by tyrosinase catalysis protein decreased sharply in the tryptophan and aromatic‐like protein fields, indicating that most protein was rejected after ultrafiltration. The repulsive interaction energy was increased between the cross‐linked proteins and membrane based on extended Derjaguin–Landau–Verwey–Overbeek (XDLVO) analysis. John Wiley and Sons Inc. 2021-03-30 /pmc/articles/PMC8194946/ /pubmed/34136173 http://dx.doi.org/10.1002/fsn3.2265 Text en © 2021 The Authors. Food Science & Nutrition published by Wiley Periodicals LLC https://creativecommons.org/licenses/by/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Wen‐qiong, Wang Ji‐yang, Zhou Qian, Yu Jianju, Li The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title | The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title_full | The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title_fullStr | The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title_full_unstemmed | The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title_short | The effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
title_sort | effect of composite enzyme catalysis whey protein cross‐linking on filtration performance |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8194946/ https://www.ncbi.nlm.nih.gov/pubmed/34136173 http://dx.doi.org/10.1002/fsn3.2265 |
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