foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2024-7-2-246-252foodsyst-496Research ArticleСтатьиJustification of membrane filtration parameters in the production of whey protein isolateОбоснование параметров мембранной фильтрации при производстве изолята сывороточных белковhttps://orcid.org/0000-0002-3474-2534МельниковаЕ. И.MelnikovaE. I.

Мельникова Елена Ивановна — доктор технических наук, профессор, профессор, кафедра технологии продуктов животного происхождения.

394036, Воронеж, пр-т Революции, 19

Тел.: + 7-919-241-44-04

Elena I. Melnikova - Doctor of Technical Sciences, Professor, Professor of the Department of Technology of Animal Food Products, Voronezh State University of Engineering Technologies.

19, Revolution Avenue, Voronezh, 394036

Tel.: 7-919-241-44-04

melnikova@molvest.ruhttps://orcid.org/0000-0002-0955-6238СтаниславскаяЕ. Б.StanislavskayaE. B.

Станиславская Екатерина Борисовна — доктор технических наук, доцент, профессор, кафедра технологии продуктов животного происхождения.

394036, Воронеж, пр-т Революции, 19

Тел.: + 7-905-049-54-77

Ekaterina В. Stanislavskaya - Doctor of Technical Sciences, Docent, Professor, Department of Technology of Animal Food Products, Voronezh State University of Engineering Technologies.

19, Revolution Avenue, Voronezh, 394036

Tel.: +7-905-049-54-77

tereshkova-katia@yandex.ruhttps://orcid.org/0000-0001-5053-2273БогдановаЕ. В.BogdanovaE. V.

Богданова Екатерина Викторовна — доктор технических наук, доцент, профессор, кафедра технологии продуктов животного происхождения.

394036, Воронеж, пр-т Революции, 19

Тел.: + 7-920-406-38-25

Ekaterina V. Bogdanova - Doctor of Technical Sciences, Docent, Professor, Department of Technology of Animal Food Products, Voronezh State University of Engineering Technologies.

19, Revolution Avenue, Voronezh, 394036

Tel.: 7-920-406-38-25

ek-v-b@yandex.ruhttps://orcid.org/0000-0002-7802-6150ШабаловаЕ. Д.ShabalovaE. D.

Шабалова Екатерина Дмитриевна — аспирант, кафедра технологии продуктов животного происхождения.

394036, Воронеж, пр-т Революции, 19

Тел.: + 7-903 363-71-94

Ekaterina D. Shabalova - Graduate Student, Department of Technology of Animal Food Products, Voronezh State University of Engineering Technologies.

19, Revolution Avenue, Voronezh, 394036

Tel.: 7-903 363-71-94

xxx210257@mail.ruВоронежский государственный университет инженерных технологийРоссияVoronezh State University of Engineering TechnologiesRussian Federation20241707202472246252Copyright © Melnikova E.I., Stanislavskaya E.B., Bogdanova E.V., Shabalova E.D., 20242024Мельникова Е.И., Станиславская Е.Б., Богданова Е.В., Шабалова Е.Д.Melnikova E.I., Stanislavskaya E.B., Bogdanova E.V., Shabalova E.D.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/496

The research was aimed at studying the combined effect of micro- and ultrafiltration technological parameters for justification of rational modes in the production of whey protein isolate. The process flow of whey protein isolate production was determined. It includes whey purification from casein dust and fat, pasteurization, ultrafiltration, microfiltration, ultrafiltration (combined with diafiltration), spray drying. Concentration was carried out from a dry matter mass fraction of 5.4-5.6% to 11.3-12.6% (protein concentration factor is 6.5-13). Microfiltration of the resulting retentate was used to maximize disposal of milk fat. The process was carried out using ceramic membranes (pore size from 0.14 pm to 1.4 pm). Their protein retention capacity was 0.2-0.4%, fat retention capacity was 64.6-76.2%. Rational microfiltration modes were selected. They are inlet pressure 0.15-0.2 MPa and temperature 10-15 °C. The microfiltration permeate was treated via repeated ultrafiltration combining it with diafiltration. It was possible to achieve the protein content in dry matter of the product not more than 87% using diafiltration with half the volume of water. However, it does not meet the requirements for the isolate. Increasing the amount of water for diafiltration caused a rise in the protein content in dry matter of the concentrate. The protein mass fraction in the whey protein isolate before drying was at least 17%. The whey protein isolate powder was characterized by the high protein content (93% in terms of SNF), quality and safety indicators met the requirements of regulatory documentation.

Работа посвящена изучению совместного влияния технологических параметров микро- и ультрафильтрации для обоснования рациональных режимов при производстве изолята сывороточных белков. Установлена последовательность технологических операций в производстве изолята сывороточных белков: очистка молочной сыворотки от казеиновой пыли и жира, пастеризация, ультрафильтрация, микрофильтрация, ультрафильтрация (совмещенная с диафильтрацией), распылительная сушка. Концентрирование проводили от массовой доли сухих веществ 5,4-5,6% до 11,3-12,6% (фактор концентрирования по белку — 6,5-13). Полученный ретентат направляли на микрофильтрацию для максимального удаление молочного жира. Процесс проводили с применением керамических мембран (размер пор от 0,14 мкм до 1,4 мкм). Задерживающая способность мембран по белку составляла 0,2-0,4%, по жиру 64,6-76,2%. Установлены рациональные режимы микрофильтрации: входящее давление 0,15-0,2 МПа, температура — 10-15 °C. Микрофильтрационный пермеат подвергали повторной ультрафильтрации, совмещая ее с диафильтрацией. При диафильтрации половинным объемом воды удавалось достигнуть содержания белка в сухом веществе продукта не более 87%, что не соответствовало требованиям к изоляту. Увеличение количества воды для диафильтрации способствовало повышению содержания белка в сухом веществе концентрата. Массовая доля белка изолята сывороточных белков перед сушкой составляла не менее 17%. Сухой изолят сывороточных белков характеризовался высоким содержанием белка — 93% (в пересчете на СОМО), показатели качества и безопасности соответствовали требованиям нормативной документации.

микрофильтрацияультрафильтрациядиафильтрациясывороточные белкикерамические мембраныфракционированиеmicrofiltrationultrafiltrationdiafiltrationwhey proteinsceramic membranesfractionationРабота выполнена в рамках проекта с использованием мер государственной поддержки развития кооперации российской образовательной организации высшего образования и организации реального сектора экономики с целью реализации комплексного проекта по созданию высокотехнологичного производства, предусмотренного ПП Российской Федерации от 09 апреля 2010 г. № 218, по теме «Создание высокотехнологичного импортозамещающего производства белковых ингредиентов на основе молочного сырья для продуктов здорового питания» (соглашение № 075-11-2022-020 от 07.04.2022). Проект выполняется при финансовой поддержке Министерства науки и высшего образования Российской Федерации (Минобрнауки России). НИОКТР проводятся во ФГБОУ ВО «Воронежский государственный университет инженерных технологий» (ВГУИТ).The research was performed within the framework of the project using state support for the development of cooperation between Russian institutions of higher education and real sector of economy with the aim of realization of the complex project on creation of hi-tech production envisaged by the Decree of the Russian Federation Government (April 09, 2010, No. 218) on the theme “Creation of the high-tech import-substituting production of protein ingredients based on dairy raw materials for healthy food products” (Agreement No. 075-11-2022-020, April 07, 2022). The project has been carried out with the financial support of the Ministry of Science and Higher Education of the Russian Federation. R&D has been performed in the FSBEI HE Voronezh State University of Engineering Technologies (VSUET).ReferencesМельникова, Е.И., Станиславская, Е.Б. (2022). 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The authors declare that there are no conflicts of interest present.