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Effect of pH on whey protein separation using high performance tangential flow filtration / Siti Hazwani Tahir

By:

Siti Hazwani Tahir

Material type: Text

TextPublication details: Kuantan, Pahang : UMP, 2010Description: xvi, 50 p. : ill. (some col.) ; 30 cm. + 1 CD-ROMISBN:

THE0004528(Local)

Subject(s):

Dissertation note: Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010 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.

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Holdings ( 2 )
Title notes ( 3 )

Holdings
Item type	Current library	Call number	Copy number	Status	Date due	Barcode
Final Year Report	UMPLIB GAMBANG	TP248.65.P76 H39 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000061032
Final Year Report	UMPLIB GAMBANG	CD 5679 \| TP248.65.P76 H39 2010 rs Bc. (Browse shelf(Opens below))	1	Not for loan		0000061033

Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010

Bibliography : p. 30-31

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.