000			01896nam a2200253 a 4500
001			vtls000057486
003			KUKTEM
005			20251114204435.0
008			111216t2010 my a f m 001 0 eng d
020			_aTHE0004528(Local)
039		9	_a201905131538 _bazhar _y201112161207 _zida
040			_aUMP
090			_aTP248.65.P76 H39 2010 rs Bc.
100	0		_aSiti Hazwani Tahir
245	1	0	_aEffect of pH on whey protein separation using high performance tangential flow filtration / _cSiti Hazwani Tahir
260			_aKuantan, Pahang : _bUMP, _c2010
300			_axvi, 50 p. : _bill. (some col.) ; _c30 cm. + _e1 CD-ROM
502			_aProject paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang - 2010
504			_aBibliography : p. 30-31
520	3		_aHigh-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.
650		0	_aProteins _xSeparation
650		0	_aSeparation (Technology)
999			_aVIRTUA40 _c2074 _d2080
999			_aVTLSSORT0080*0200*0400*0900*1000*2450*2600*3000*5020*5040*5200*6500*6501*9992