Siti Hazwani, Tahir (2010) Effect of pH on whey protein separation using high performance tangential flow filtration. Faculty of Chemical & Natural Resources Engineering , Universiti Malaysia Pahang .
![[img]](http://umpir.ump.edu.my/style/images/fileicons/application_pdf.png)
|
PDF
CD5679_SITI_HAZWANI_TAHIR.pdf Download (2MB) |
Abstract
High-performance tangential flow filtration (HPTFF) is an emerging technology that enables the separation of proteins with similar size. Optimization the pH of whey solution has a significant impact on the sieving behavior of proteins in HPTFF systems. The purpose of this research was to separate protein component, especially for -lactalbumin and -lactoglobulin from whey using HPTFF. It was operate at different pH value which is from pH 2 to pH 6. HPTFF experiment was performed using a 30 kDa polyethersulfone membrane in KvickLab filtration system. In this research, the best whey separation was occurr at pH 5 because of higher optimization the yield of β Lactoglobulin (β-Lag) in permeate stream. pH was affect the charge and the size of the protein in the whey. The ability of HPTFF to separate and purify each single protein component from whey protein will added the value of specific protein compare to its original mixture.
| Item Type: | Undergraduates Project Papers |
|---|---|
| Uncontrolled Keywords: | Proteins - Separation Separation (Technology) |
| Subjects: | T Technology > TP Chemical technology |
| Faculty/Division: | Faculty of Chemical & Natural Resources Engineering |
| Depositing User: | Shamsor Masra Othman |
| Date Deposited: | 04 Jan 2013 02:29 |
| Last Modified: | 01 Jul 2021 08:07 |
| URI: | http://umpir.ump.edu.my/id/eprint/3229 |
| Download Statistic: | View Download Statistics |
Actions (login required)
 |
View Item |