01896nam a2200253 a 4500 vtls000057486 KUKTEM 20251114204435.0 111216t2010 my a f m 001 0 eng d THE0004528(Local) 201905131538 azhar 201112161207 ida UMP TP248.65.P76 H39 2010 rs Bc. Siti Hazwani Tahir Effect of pH on whey protein separation using high performance tangential flow filtration / Siti Hazwani Tahir Kuantan, Pahang : UMP, 2010 xvi, 50 p. : ill. (some col.) ; 30 cm. + 1 CD-ROM 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. Proteins Separation Separation (Technology) 0 0 0 1 10000 10000 2019-09-04 0 TP248.65.P76 H39 2010 rs Bc. 0000061032 2019-09-04 00:00:00 1 2019-09-04 PSM 0 0 0 1 10000 10000 2019-09-04 0 CD 5679 | TP248.65.P76 H39 2010 rs Bc. 0000061033 2019-09-04 00:00:00 1 2019-09-04 PSM VIRTUA40 2074 2080 VTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992