Separation of goat milk to whey protein by cross flow filtration using hollow fibre membrane

Separation of whey protein in goat milk by cross flow filtration using hollow fibre
membrane is a good way for protein purification Cross flow filtration is a good
protein purification method because it can operate continuously and does not require
frequent maintenance therefore can be applied for industrial use . Protein separation
by microfiltration requires pretreatment which includes centrifugation and filtration
using Whatman filter paper to remove fat layer . Casein precipitation is done by
reducing pH of goat milk to 4.6 to avoid fouling la yer on membrane . Microfiltration
is rim using whey solution of varying pH and cross flow velocity to stud y concentration
of whey protein in permeate during cross flow filtration . Whey protein concentration
in sample collected froth permeate is analysed using Reverse Phase Chromatograpy
RPC) where peak obtained is compared with standard to determine whey
concentration . pH values selected is from range 6 to 8 and cross flow velocity range
from 0.01 cm/s to 0.03 cm/s .. Concentration of whey protein B SA and f -
lactoglobulin shows highest value compared to other pH values . pH 6.5 was an
optimum pH because .wheyprotein gets denatured at higher pH and gets precipitated at
lower pH . Concentration of whey protein is highest at cross flow velocity value of
0.03 cm/s . Whe y protein concentration increases steadilyas cross flow velocity
increases . Cross flow filtration is an efficient method for protein purification and can
be applied in industry.