Abstract
Isolation of high value minor proteins such as lactoferrin and immunoglobulins from crude dairy streams is a major challenge for the dairy industry. Here we investigate an electrodialysis with filtration membrane (EDFM) approach to separate lactoferrin (LF) and immunoglobulins (Ig) from other dairy proteins. A polyvinyl alcohol (PVA) membrane is prepared using phase inversion in a coagulation bath with 80% ethanol to serve as the filtration membrane. A range of treatment times and two electric field strengths (38.5 and 77 V/cm) were then investigated within the electrical cell. The results show that the filtration membrane prepared in-house can offer strong rejection for LF and Ig while allowing a high flux of other proteins. The separation of LF and Ig from a simulated whey solution can be achieved. The use of a partially demineralised whey reduces protein loss, but there is a tradeoff between the energy consumption and the protein removal rate as the extent of this demineralisation is increased.
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