Whey Filtrate Research Articles

Investigation of whey protein concentration by ultrafiltration elements designed for water treatment

Suitability of polysulfone ultrafiltration membranes (UFM) commercial designed for water treatment have been investigated for separation of protein (PR) from sweet whey. Ultrafiltration (UF) of whey originated from dairy has been realized by self-made pilot plant which has been in service about one year. Influence of two whey temperatures (9 oC and 30 oC) on efficiency of protein concentration has been examined. Application of investigated UF elements has given whey protein concentrate (WPC) with 5 to 6 times excess amount of protein content in regard to starting one. In the same time the prevalent content of lactose has been removed to permeate. Better results have been occurred during the cold whey filtration. Besides the fact that molecular weight cut-off (MWCO) of investigated membranes were 50-100 kDa, results showed very successful concentrating of whey proteins of dominantly lower molar weights than 50-100 kDa. Investigated membranes are beneficial for design and construction of UF plants for exploitation in small dairies.

Single-cell protein as an alternative food for zebrafish, Danio rerio: a toxicological assessment

Single-cell protein (SCP) refers to the dried cells of microorganisms. The aim of this research was to evaluate the nutrional characteristics and possible toxic effects of the SCP of Trichoderma harzianum. First, T. harzianum was grown on whey filtrate agar medium and the obtained SCP was analysed. It was rich in both total protein (34.21%) and ash (4.78%). Furthermore, the biomass contained all the essential amino acids, and the amino acid concentrations were very close to the FAO reference protein levels. Second, we exposed zebrafish (Danio rerio) embryos to diluted SCP at various concentrations for 96 hours postfertilization (hpf). Compared with the control group, we did not observe any developmental abnormalities, delayed hatching, and lethal effects on zebrafish embryos (96 hpf) found in the SCP group. To test diet effects on spawning success and growth of embryos, adult zebrafish were fed on SCP and flake feed diets for 10 weeks. The number of laid eggs, wet weight and diameter of eggs, and the percentages of hatched eggs from fish fed the flake diet and SCP diet were not significantly different from each other. Also, larval length and weight were not significantly affected by diets. Finally, SCP did not cause any toxic effect on zebrafish adults and their offsprings and could be useful as fish food or food additive.

Boehmite nanoparticles as a new nanofiller for preparation of antifouling mixed matrix membranes

Abstract The influences of boehmite nanoparticles as innovative nanofiller on fabrication of polyethersulfone (PES) blended membranes were investigated in terms of hydrophilicity, permeation performance, membrane morphology and antifouling property. Boehmite is an aluminum oxide hydroxide (γ-AlOOH) particle, containing extra hydroxyl groups on its surface. The hydrophilicity and pure water flux of the membranes were improved by incorporating of boehmite nanoparticles. Scanning electron microscopic (SEM) images showed that the nanoboehmite embedded membranes possessed a typical asymmetric structure similar with the bare PES membrane. In other words, embedding of the nanoboehmite did not change the finger-like structure of the membranes. Moreover, the high resolution SEM images revealed agglomeration of the nanoparticles at high concentrations. This reduced the pure water flux and increased the membrane resistances. The whey filtration results indicated that by addition of the low quantity of nanoboehmite, the fouling resistance parameters were significantly declined due to lower roughness and higher hydrophilicity of the surface of the modified membranes. These changes in the membrane characteristics improved the flux recovery ratio ( FRR ). Comparison of the nanoboehmite embedded membranes with the γ-Al 2 O 3 /PES membranes demonstrated superior characteristics and antifouling properties of the nanoboehmite mixed matrix membrane. The 1 wt.% nanoboehmite/PES membrane exhibited the highest FRR value of 96.1% and the lowest irreversible fouling resistance ( R ir ) value of 3.9%.

Production of β-carotene from deproteinized waste whey filtrate using Mucor azygosporus MTCC 414 in submerged fermentation

The cheese whey, a by-product of dairy industry proved to be an attractive substrate for production of β-carotene. The β-carotene production from Mucor azygosporus MTCC 414 by using deproteinized waste whey filtrate under submerged fermentation was investigated. Various fermentation variables, such as lactose content in whey, initial pH, production temperature, incubation time, and carbon and nitrogen sources played significant role on β-carotene production. Maximum β-carotene production (385 μg/g dcw) was obtained with the whey (pH 5.5) containing 3.5% (w/v) lactose supplemented with soluble starch at (1.0%, w/v) at 30°C after a 5 days incubation. Moreover, unlike other microorganisms which utilize pre-hydrolyzed lactose, this Mucor azygosporus MTCC 414 was found to be capable of utilizing unhydrolyzed lactose present in the whey.

A PROCEDURE FOR THE PURIFICATION OF BETA-LACTOGLOBULIN FROM BOVINE MILK USING GEL FILTRATION CHROMATOGRAPHY AT LOW pH

A simple and rapid procedure for the purification of beta-lactoglobulin (β-LG) from bovine milk is described. The procedure exploits the major difference in molecular mass of β-LG and other whey components and the existence of the former in monomeric form at acidic pH. Gel filtration of whey was carried out using a Bio-Gel P10 column at pH 3.0. Residual caseins and other milk proteins were excluded from the gel and β-LG and alpha-lactalbumin (α-LA) emerged as two fully resolved peaks. Sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) suggested that β-LG was purified to apparent homogeneity, while absorption, fluorescence, and circular dichroism spectroscopy indicated the native-like conformation of the protein. Western blot analysis revealed that the antibodies raised against the purified β-LG in rabbits also readily react with the commercial bovine protein. This procedure requires only 4–5 hr for the purification of about 10 mg of β-LG from a single run while using a small column (2.3 cm × 83 cm) of Bio-Gel P10 and has the potential for scaling up.

Effects of Lactobacillus helveticus TUST005 fermented milk on bone parameters in rats

The effects on bone parameters were investigated using ovariectomized rats and their control ones fed with water, skim milk, sour milk, Lactobacillus helveticus TUST005 fermented milk and whey filtrate of the L. helveticus TUST005 fermented milk for 10‐week interventions, respectively. Our results indicated that the ovariectomized rats are considered a suitable model for osteoporosis. The L. helveticus TUST005 fermented milk significantly increased bone mineral density, bone mineral content, the maximal load of bone and decreased bone loss compared to sour milk, and whey filtrate of the L. helveticus TUST005 fermented milk has a higher influence on bone than the fermented milk.

Ferric reductase activity of low molecular weight human milk fraction is associated with enhanced iron solubility and uptake in Caco-2 cells

It is known that the fractional absorption of extrinsic iron from human milk is higher in infants and adults. A low molecular weight milk fraction has been proposed to increase the bioavailability of iron from human milk. Nevertheless, the mechanisms remained elusive. Here in we demonstrate ferric reductase activity (Km 7.73 × 10 −6 M) in low molecular weight human milk fraction (10kF, filtrate derived from ultra filtration of milk whey through 10 kDa cutoff membrane), which increased ferric iron solubility and iron uptake in Caco-2 cells. The 10kF fraction was as effective as ascorbic acid (1:20 iron to ascorbic acid) in increasing the ferric iron solubility and uptake in Caco-2 cells. Further, gel filtration chromatography on peptide column led to co-elution of ferric reductase and iron solubilization activities at an apparent molecular mass of <1500 Da. Interestingly, only these fractions containing ferric reductase activity also stimulated the uptake of iron in Caco-2 cells. Thus, it is concluded that human milk possesses ferric reductase activity and is associated with ferric iron solubilization and enhanced absorption.

Antioxidant activity of whey protein fractions isolated by gel exclusion chromatography and protease treatment

Whey proteins were isolated from whey powder by a combination of gel exclusion chromatography and protease (pepsin or trypsin) treatment. Whey solution (6 g/dl) was applied to Sephadex G-200 column chromatography and three fractions were obtained. Gel electrophoresis (SDS-PAGE) was used to identify the fractions; the first one contained immunoglobulins and bovine serum albumin, the second contained β-lactoglobulin and α-lactalbumin whereas the third fraction contained small peptides. We have also subjected the whey filtrate to proteases (pepsin and trypsin). Treatment with proteases showed that β-lactoglobulin can be obtained after hydrolysis of the second fraction with pepsin. When the whey filtrate was treated with pepsin and then applied to Sephadex G-200 column chromatography three fractions were obtained; the first one was bovine serum albumin, the second was β-lactoglobulin and the third fraction contained small peptides. After trypsin treatment only two fractions were obtained; the first one was serum albumin and the second fraction was an α-lactalbumin rich fraction. We have determined the antioxidant activity of the fractions using an assay based on the measurement of superoxide radical scavenging activity. Our results showed that among the three fractions, the first fraction had the highest superoxide radical scavenging activity. Also, protease treatment of the second fraction resulted in an increase in the antioxidant activity.

Downstream Processing of Bovine Lactoferrin from Sweet Whey

The development of a downstream process for the isolation of bovine lactoferrin (bLF) from sweet whey is presented. Whey is a by-product from the cheese manufacturing process that is often used to produce whey protein concentrate powders for food applications. Besides the major whey proteins such as lactalbumin or BSA, minor whey proteins are present such as lactoperoxidase and bLF. In addition to the well-known biological functions as an antimicrobial and antiviral agent, bLF shows immunomodulatory functions in the host defence system. For the isolation of bLF, a two-step downstream process was developed based on membrane systems. This paper discusses the application of several membrane types for a crossflow filtration of sweet whey to remove insoluble particles and lipids from the whey with the aim of obtaining a permeate which can be directly used for downstreaming the minor component via ion exchange membrane adsorber systems. The application of such a membrane adsorber is demonstrated.

The Localization and Multimeric Nature of Component PP3 in Bovine Milk: Purification and Characterization of PP3 from Caprine and Ovine Milks

The distribution of proteose-peptone component PP3 in bovine whey, milk fat globule membrane, and casein has been investigated with antibodies raised against highly purified PP3. Using Western blot analysis, we show that PP3 is present in the milk fat globule membrane and in whey but is absent in the casein fraction. The proposed multimeric structure of bovine PP3 was analyzed by mass spectrometry and gel filtration. Calibrated gel filtration of acidic whey showed that PP3 eluted at a volume corresponding to 190 kDa, indicating that PP3 exists as a multimeric aggregate in bovine milk. Western blot analysis with anti-bovine PP3 immunoglobulins was used to analyze caprine, ovine, and human milks, and immunoreactive proteins were detected in caprine and ovine milks. Finally, the immunoreactive proteins from caprine and ovine milks were purified and characterized as PP3 analogues by amino acid analysis and N-terminal sequence analysis.

Yoghurt whey medium for food‐borne yeasts

SummaryA selective medium based on yoghurt whey was developed for the enumeration of yeasts in foods. Yoghurt whey agar (YWA) was prepared by mixing one part of a sterile agar solution (5%) with two parts of a sterile whey filtrate obtained from autoclaved (121°C, 20min) plain set yoghurt. the performance of YWA in the enumeration of yeasts was compared with that of plate count agar plus antibiotics (APCA) and acidified potato dextrose agar (PDA‐A) by examining food samples and broth cultures of known yeast isolates. APCA ranked first, confirming the superiority of antibiotic amended media over the acidified ones. the overall performance of YWA was comparable to that of PDA‐A.

Epidermal growth factor reactivity in rat milk

The concentration of EGF immunoreactivity in rat whey increases from 0.3 pmol/ml at lactation day 1 to 2.0 pmol/ml at lactation day 19. The concentration of EGF is not influenced when the rats undergo sialoadenectomy prior to mating. On S-200 gel chromatography, almost all EGF-reactivity in rat whey elutes as a broad peak corresponding to a Stokes radius of 4.0 nm (an approximate molecular weight of 80 kDa). Almost no 6 kDa EGF is present. Judged by gel filtration of whey preincubated with 125I-EGF (6 kDa), no binding protein for EGF is present in rat whey. When rat milk is incubated overnight at 37°C, the 80 kDa EGF is degraded and elutes as a peak with a Stokes radius of 2.7 nm, corresponding to a molecular weight of approximately 35 kDa EGF and as a peak corresponding to 6 kDa EGF. Also, after partial purification by immuno-affinity chromatography, the EGF-reactive material in rat whey behaves as a peptide with a Stokes radius of 2.7 nm, corresponding to a molecular weight of approximately 35 kDa at gel filtration. Comparative binding studies between EGF purified from the submandibular glands and the EGF purified from rat whey confirm differences in the binding to antibodies raised against submandibular EGF, but not in binding to the EGF-receptor. Our results make it unlikely that EGF in rat whey is derived from the submandibular glands.

Fermentation of Whey Filtrate by Kluyveromyces fragilis: the Effect on Cell Lipids

The utilization of cheese whey filtrate through fermentation was studied. K. fragilis, a lactose fermenting yeast was used. It was found that growing the yeast at 27°C with aeration, agitation and fortification of whey filtrate with some mineral salts, caused the reduction of COD by over 90%. This was coupled with an increase in oil content of the yeast (5.6 to 6.8g oil/liter fermentation liquor). The composition of neutral lipids fraction showed the presence of fatty acids ranging from 14 to 28 carbon atoms, with unsaturated fatty acids amounting to 53 to 77%. The polar lipids fraction showed the presence of fatty acids ranging from 14 to 32 carbon atoms.

Fermentation of whey filtrate by saccharomyces fragilis for the production of single cell protein

Fermentation of whey filtrate by saccharomyces fragilis for the production of single cell protein

Fermentation of Whey Filtrate by Saccharomyces Fragilis for the Production of Oil

Fermentation of Whey Filtrate by Saccharomyces Fragilis for the Production of Oil

Production of n-butanol from whey filtrate using clostridium acetobutylicum N.C.I.B. 2951

Sulphuric acid whey filtrate has been shown to be a useful substrate for the production of n-butanol by fermentation. Using whey filtrate supplemented with 0.5% yeast extract, yields of 1.5%(w/v) n-butanol have been obtained. The ratio of butanol:acetone:ethanol products approximates 10:1:1.

Use of Response Surface Methodology for the Rapid Optimization of Microbiological Media

The application of response surface methodology to microbiological medium‐screening has been investigated. Using an example of gibberellic acid production on a basal medium of whey filtrate, the methodology has been shown to be useful for the rapid optimization of supplementary nutrient concentrations in the medium.

The serum and milk whey proteins of the echidna

1. 1. The protein composition of echidna serum and milk whey were studied by the use of electrophoretic, immunological and gel filtration procedures. 2. 2. Serum separated on cellulose acetate electrophoresis into seven fractions with mobilities similar to the albumin, α 1-, α 2-, α 3-, β 1-, β 2-, and γ-globulin fractions of human serum. Six fractions were apparent in the whey, corresponding to the albumin, β 1- and γ-globulin fractions of serum, plus three fractions with α-globulin mobility. 3. 3. Whey was found to have a very high iron-binding capacity, 24–36 μg/ml, while the serum value was only 3–5 μg/ml. Three iron-binding components were shown in whey and one in serum by use of starch gel electrophoresis and autoradiography. The starch gel electrophoretic mobilities of the serum iron-binding proteins of different echidnas suggested two different genetic types. 4. 4. Gel filtration and immunoelectrophoresis of serum and whey showed the whey proteins to be of two types, serum-type and milk-specific. Whey albumin, γG-globulin and transferrin had similar molecular weights to the corresponding serum proteins. At least three milk-specific proteins of α-globulin electrophoretic mobility were found, one of large molecular weight and two of molecular weights less than serum albumin.