Abstract
Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species. Total solids concentrations as high as 41% (representing removal of 80% of the initial water) were obtained. Studies were made of the influences of feed flow rate, feed temperature, and pressure difference across the membrane on the performance of ultrafiltration membranes. Optimum conditions of operation correspond to a maximum feed temperature and feed flow rate consistent with product integrity and membrane life. No physical degradation of egg white proteins could be distinguished by electrophoretic studies. This mode of concentration represents an improvement over conventional methods of concentration which tend to degrade the whipping characteristics of egg white by thermal and/or physical denaturation of proteins. Average flux and cost per pound of water removed indicate that there is a potential commercial application for concentrating egg white by ultrafiltration.
Highlights
Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species
The degree to which egg white may be concentrated by membrane techniques is limited by two factors: (a) the viscosity of the concentrate as it becomes too great to pump economically, and (b) the transmembrane flux when it is reduced to an impractical level
Each tube is fitted with 0.25 inch polyethylene volume displacement rods (VDR) which act as detached turbulence promoters
Summary
Ultrafiltration was used to concentrate egg white by partially removing water and other low molecular weight species. Reverse osmosis and especially ultrafiltration techniques offer economic methods for concentrating egg proteins by removing water and other low molecular weight species. In addition to the lower cost for removing the water and other low molecular weight species, an approach using membrane separations would preserve or improve desirable functional properties of the concentrate (2, 8, 10). The ultrafiltrate contains glucose and inorganic salts as well as water so a partial fractionation is accomplished in addition to the concentration Because these species would contribute to the osmotic pressure of the concentrate stream when using reverse osmosis and because the transmembrane flux is given by
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