Cheese whey protein recovery by ultrafiltration through transglutaminase (TG) catalysis whey protein cross-linking
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- 作者：Wang Wen-qionga ; wenqiong.happy@163.com" class="auth_mail" title="E-mail the corresponding author ; Zhang Lan-weia ; zhanglw@hit.edu.cn" class="auth_mail" title="E-mail the corresponding author ; Han Xuea ; xhan@hit.edu.com" class="auth_mail" title="E-mail the corresponding author ; Lu Yib ; yi.lu@food.lth.se" class="auth_mail" title="E-mail the corresponding author
- 关键词：Whey protein recovery ; Enzyme catalysis ; Cross-linking ; Ultrafiltration
- 刊名：Food Chemistry
- 出版年：2017
- 出版时间：15 January 2017
- 年：2017
- 卷：215
- 期：Complete
- 页码：31-40
- 全文大小：585 K
文摘
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Ultrafiltration was used to recovery whey protein after cross-linking at various conditions using TG enzyme.
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The ultrafiltration recovery efficiency of the cross-linking protein in whey was increased.
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The membrane fouling was decrease indicated membrane operation time can be extended.
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Find a new way to improve the whey protein ultrafiltration recovery operation.