Justification of membrane filtration parameters in the production of whey protein isolate

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.

1. Melnikova, E.I., Stanislavskaya, E.B. (2022). Promising whey ingredients for the food industry. Milk Processing, 11(277), 12-14. (In Russian) https://doi.org/10.33465/2222-5455-2022-11-12-14

2. Bannikova, A.V., Evdokimov, I.A. (2015). The scientific and practical principles of creating products with increased protein content. Foods and Raw Materials, 3(2), 3-12. https://doi.org/10.12737/13114

3. Melnikova, E. I., Stanislavskaya, E.B., Fedorova, A. R. (26-29 February, 2020). Modification of the whey protein cluster for the utilization in low-calorie food technology. IOP Conference Series: Earth and Environmental Science. International Conference on Production and Processing of Agricultural Raw Materials. Voronezh, Russian Federation, 2021. https://doi.org/10.1088/1755-1315/640/3/032014

4. Zhao, C., Chen, N., Ashaolu, T.J. (2022). Whey proteins and peptides in health-promoting functions — A review. International Dairy Journal, 126, Article 105269. https://doi.org/10.1016/j.idairyj.2021.105269

5. Topel, A. (2007). Chemistry and physics of milk. Behr, 2007. (In German)

6. Gunkova, P. I., Gorbatova, K. K. (2015). Biotechnological properties of milk proteins. Saint-Petersburg: GIORD, 2015. (In Russian)

7. Elchaninov, V.V. (2022). Nomenclature and properties of cow milk proteins (Bos taurus). Barnaul: Altai University Press 2022. (In Russian)

8. Ahmad, T., Aadil, R. M., Ahmed, H., Rahman, U., Soares, B. C. V., Souza, S. L. Q. et al. (2019). Treatment and utilization of dairy industrial waste: A review. Trends in Food Science and Technology, 88, 361-372. https://doi.org/10.1016/j.tifs.2019.04.003

9. Korotky, I. A., Plotnikov, I. B., Mazeeva, I. A. (2019). Current trends in whey processing. Food Processing: Techniques and Technology, 49(2), 227-234. (In Russian) https://doi.org/10.21603/2074-9414-2019-2-227-234

10. Volodin, D. N., Gridin, A. S., Evdokimov, I. A. (2020). Prospects for the production of dry protein ingredients based on dairy raw materials. Dairy Industry, 1, 28-30. (In Russian)

11. Khramtsov, A. G. (2011). The phenomenon of whey. Saint-Petersburg: Profession, 2011. (In Russian)

12. Volodin, D. N., Topalov, V. K., Evdokimov, I. A., Kulikova, I. K., Shramko, M. I. (2022). An integrated approach to the production of protein ingredients based on dairy raw materials. Dairy Industry, 1, 34-36. (In Russian)

13. Damar, I., Cinar, K., Gulec, H. A. (2020). Concentration of whey proteins by ultrafiltration: Comparative evaluation of process effectiveness based on physicochemical properties of membranes. International Dairy Journal, 111, Article 104823. https://doi.org/10.1016/j.idairyj.2020.104823

14. Cancino, B., Espina, V., Orellana, C. (2006). Whey concentration using microfiltration and ultrafiltration. Desalination, 200(1-3), 557-558. https://doi.org/10.1016/j.desal.2006.03.463

15. Reig, М., Vecino, Х., Cortina, J.L. (2021). Use of membrane technologies in dairy industry: An overview. Foods, 10(11), Article 2768. https://doi.org/10.3390/foods10112768

16. Chelnokov, V. V., Mikhailov, A. V., Zabolotnaya, E. (2020). The relevance of industrial use of membrane technology in the Russian Federation. Advances in Chemistry and Chemical Technology, 34(6(229)), 69-71. (In Russian)

17. Lyalin, V. A., Mikheev, M. S. (2020). Membrane technologies and equipment in the dairy industry. Milk Processing, 12 (254), 28-31. (In Russian)

18. Tamime, A. Y. (2012). Membrane processing: Dairy and beverage applications. Chichester; Ames, IO: Wiley-Blackwell, 2012.

19. Steinhauer, T., Leeb, E., Birle, D., Kulozik, U. (2016). Determination of a molecular fouling model for the micro- and ultrafiltration of whey: A recombination study from single whey proteins to complex mixtures. International Dairy Journal, 52, 50-56. https://doi.org/10.1016/j.idairyj.2015.08.006

20. Volodin, D.N., Topalov, V.K., Evdokimov, I.A., Kulikova, I.K. (2020). The influence of production processes on the functional and technological properties of whey protein concentrates. Dairy Industry, 5, 46-49. (In Russian)

21. Verruck, S., Sartor, S., Marenda, F.B., Barros, E. L. S., Camelo-Silva, C., Canella, M. H. M. et al. (2019). Influence of heat treatment and microfiltration on the milk proteins properties. Advances in Food Technology and Nutritional Sciences, 5(2), 54-66. http://doi.org/10.17140/AFTNSOJ-5-157

22. Ostertag, F., Krolitzki, E., Berensmeier, S., Hinrichs, J. (2023). Protein valorisation from acid whey — Screening of various micro- and ultrafiltration membranes concerning the filtration performance. International Dairy Journal, 146, Article 105745. https://doi.org/10.1016/j.idairyj.2023.105745

23. Arunkumar, A. Molitor, M. S., Etzel, M. R. (2016). Comparison of flat-sheet and spiral-wound negatively-charged wide-pore ultrafiltration membranes for whey protein concentration. International Dairy Journal, 56, 129-133. https://doi.org/10.1016/j.idairyj.2016.01.012

24. Babenyshev, S. P., Evdokimov, I. A., Bratsikhin, A. A., Anisimov, G. S., Zhidkov, V. E., Mamay, D. S. (2019) Experimental determination of parameters for milk whey microfiltration process. Journal of Hygienic Engineering and Design, 28, 85-95.

25. Mourouzidis-Mourouzis, S. A., Karabelas, A. J. (2006). Whey protein fouling of microfiltration ceramic membranes — Pressure effects. Journal of Membrane Science, 282(1-2), 124-132. https://doi.org/10.1016/j.memsci.2006.05.012

26. Barukcic, I., Bozanic, R., Kulozik, U. (2014). Effect of pore size and process temperature on flux, microbial reduction and fouling mechanisms during sweet whey cross-flow microfiltration by ceramic membranes. International Dairy Journal, 39(1), 8-15. https://doi.org/10.1016/j.idairyj.2014.05.002

27. Rezaei, H., Ashtiani, F. Z., Fouladitajar, A. (2011). Effects of operating parameters on fouling mechanism and membrane flux in cross-flow microfiltration of whey. Desalination, 274(1-3), 262-271. https://doi.org/10.1016/j.desal.2011.02.015

28. Heidebrecht, H.-J., Kulozik, U. (2019). Data concerning the fractionation of individual whey proteins and casein micelles by microfiltration with ceramic gradient membranes. Data in Brief, 25, Article 104102. https://doi.org/10.1016/j.dib.2019.104102

29. Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., Drake, M. (2021). Determination of the efficiency of removal of whey protein from sweet whey with ceramic microfiltration membranes. Journal of Dairy Science, 104(7), 7534-7543. https://doi.org/10.3168/jds.2020-18698

30. Carter, B., DiMarzo, L., Pranata, J., Barbano, D. M., Drake, M. (2021). Efficiency of removal of whey protein from sweet whey using polymeric microfiltration membranes. Journal of Dairy Science, 104(8), 8630-8643. https://doi.org/10.3168/jds.2020-18771

31. Barukčić, I., Božanić, R., Kulozik, U. (2015). Influence of process temperature and microfiltration pre-treatment on flux and fouling intensity during cross-flow ultrafiltration of sweet whey using ceramic membranes. International Dairy Journal, 51, 1-7. https://doi.org/10.1016/j.idairyj.2015.07.002

32. Steinhauer, T., Hanély, S., Bogendörfer, K., Kulozik, U. (2015). Temperature dependent membrane fouling during filtration of whey and whey proteins. Journal of Membrane Science, 492, 364-370. https://doi.org/10.1016/j.mem-sci.2015.05.053

33. Baldasso, C., Barros, T.C., Tessaro, I.C. (2011). Concentration and purification of whey proteins by ultrafiltration. Desalination, 278(1-3), 381-386. https://doi.org/10.1016/j.desal.2011.05.055