Synthetic microporous membranes with functional groups covalently attached were used to selectively separate beta-lactoglobulin, BSA, and alpha-lactalbumin from rennet whey. The selectivity and membrane performance of strong (quaternary ammonium) and weak (diethylamine) ion-exchange membranes were studied using breakthrough curves, measurement of binding capacity, and protein composition of the...

Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...

Whey, a by-product of cheese manufacturing is rich in nutrients such as lactose, proteins, and mineral salts. The fungus Mortierella isabellina was used for production of oil containing γ-linoleic acid (GLA) during fermentation on deproteinized whey permeate (DP-WP) with and without lactase addition. The maximum oil concentration was 3.65 g/L in DP-whey (16.0% lactose) without enzyme treatment....

The dairy industry uses enzymes to make cheese, alter product flavor, and eliminate lactose. activities of these have been measured in clear buffered solutions, but because the limitations spectrophotometric methods, enzyme not opaque or colored products where they are used. Isothermal titration calorimetry (ITC) can be used determine reaction kinetics solutions by measuring heat rate (thermal ...

Cupriavidus necator DSM 545 is a well-known polyhydroxyalkanoates (PHAs) producer, but unable to grow on lactose. The aim of this study was to construct a recombinant strain of C. necator that can use lactose-containing waste material such as cheese whey, to produce PHAs. One of the intracellular PHA depolymerases (phaZ1) of C. necator was chosen to insert the lacZ, lacI and lacO genes of Esche...

Whey pretreatment for protein purification is one of the main applications of cross-flow microfiltration before an ultrafiltration process. In this paper, the effects of the operating pressure and crossflow velocity on the membrane performance and the individual resistances in microfiltration of whey for both unsteady and steady-state conditions were investigated for two 0.45 μm mean pore size ...