Membrane technology: obtaining whey protein
The whey proteins have acquired great importance due to their nutritional and technological functionality. In the present review, we studied the use of Ultrafi ltration (UF) applied to the separation of proteins and peptides from whey. It was found that the UF is one of the best alternatives. Howeve...
- Autores:
- Tipo de recurso:
- Fecha de publicación:
- 2019
- Institución:
- Universidad Católica de Pereira
- Repositorio:
- Repositorio Institucional - RIBUC
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.ucp.edu.co:10785/13373
- Acceso en línea:
- https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115
http://hdl.handle.net/10785/13373
- Palabra clave:
- Rights
- openAccess
- License
- Derechos de autor 2019 Entre Ciencia e Ingeniería
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Membrane technology: obtaining whey proteinTecnología de membranas: obtención de proteínas de lactosueroTecnologia de membrana: obtenção de proteína de soro de leiteThe whey proteins have acquired great importance due to their nutritional and technological functionality. In the present review, we studied the use of Ultrafi ltration (UF) applied to the separation of proteins and peptides from whey. It was found that the UF is one of the best alternatives. However, to achieve better results it is necessary to: accompany other membrane technologies (microfiltration,nanofi ltration, electrodialysis, diafiltration), select the type of UF membrane to be used, and adjust the conditions of transmembrane pressure, pH and temperature.Las proteínas del lactosuero (LS) han adquirido gran importancia por su funcionalidad nutricional y tecnológica. En la presente revisión, se estudió el uso de la Ultrafi ltración (UF) aplicada a la separación de proteínas y péptidos provenientes del LS. Se encontró que la UF es una de las mejores alternativas. Sin embargo, para lograr resultados óptimos se debe: acompañar de otras tecnologías de membranas (microfi ltración, nanofi ltración, electrodiálisis, diafi ltración), seleccionar el tipo de membrana de UF a utilizar, y ajustar las condiciones de presión transmembranaria, pH y temperatura.As proteínas do soro de leite (LS) adquiriram grande importância devido à sua funcionalidade nutricional e tecnológica. Na presente revisão, estudamos o uso de Ultrafiltração (UF) aplicado à separação de proteínas e péptidos da LS. Verificou-se que a UF é uma das melhores alternativas. No entanto, para obter melhores resultados, é necessário: acompanhar de outras tecnologias de membrana (microfiltração, nanofiltração, eletrodiálise, diafiltração), selecionar o tipo de membrana UF a ser usada e ajustar as condições de pressão transmembranar, pH e temperatura.Universidad Católica de Pereira2023-08-29T03:48:48Z2023-08-29T03:48:48Z2019-05-25Artículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_2df8fbb1application/pdfapplication/xmlhttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/11510.31908/19098367.3815http://hdl.handle.net/10785/13373Entre ciencia e ingeniería; Vol 12 No 24 (2018); 52-59Entre Ciencia e Ingeniería; Vol. 12 Núm. 24 (2018); 52-59Entre ciencia e ingeniería; v. 12 n. 24 (2018); 52-592539-41691909-8367spahttps://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/114https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/1168Derechos de autor 2019 Entre Ciencia e Ingenieríahttps://creativecommons.org/licenses/by-nc/4.0/deed.es_EShttps://creativecommons.org/licenses/by-nc/4.0/deed.es_ESinfo:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2Ramírez-Navas, Juan SebastiánSolís-Carvajal, Carlos AndrésVélez Pasos, Carlos Antoniooai:repositorio.ucp.edu.co:10785/133732025-01-27T23:59:17Z |
| dc.title.none.fl_str_mv |
Membrane technology: obtaining whey protein Tecnología de membranas: obtención de proteínas de lactosuero Tecnologia de membrana: obtenção de proteína de soro de leite |
| title |
Membrane technology: obtaining whey protein |
| spellingShingle |
Membrane technology: obtaining whey protein |
| title_short |
Membrane technology: obtaining whey protein |
| title_full |
Membrane technology: obtaining whey protein |
| title_fullStr |
Membrane technology: obtaining whey protein |
| title_full_unstemmed |
Membrane technology: obtaining whey protein |
| title_sort |
Membrane technology: obtaining whey protein |
| description |
The whey proteins have acquired great importance due to their nutritional and technological functionality. In the present review, we studied the use of Ultrafi ltration (UF) applied to the separation of proteins and peptides from whey. It was found that the UF is one of the best alternatives. However, to achieve better results it is necessary to: accompany other membrane technologies (microfiltration,nanofi ltration, electrodialysis, diafiltration), select the type of UF membrane to be used, and adjust the conditions of transmembrane pressure, pH and temperature. |
| publishDate |
2019 |
| dc.date.none.fl_str_mv |
2019-05-25 2023-08-29T03:48:48Z 2023-08-29T03:48:48Z |
| dc.type.none.fl_str_mv |
Artículo de revista http://purl.org/coar/resource_type/c_6501 http://purl.org/coar/version/c_970fb48d4fbd8a85 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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http://purl.org/coar/resource_type/c_2df8fbb1 |
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publishedVersion |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115 10.31908/19098367.3815 http://hdl.handle.net/10785/13373 |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115 http://hdl.handle.net/10785/13373 |
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10.31908/19098367.3815 |
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spa |
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spa |
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https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/114 https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/1168 |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES info:eu-repo/semantics/openAccess http://purl.org/coar/access_right/c_abf2 |
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Derechos de autor 2019 Entre Ciencia e Ingeniería https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES http://purl.org/coar/access_right/c_abf2 |
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application/pdf application/xml |
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Universidad Católica de Pereira |
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Universidad Católica de Pereira |
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Entre ciencia e ingeniería; Vol 12 No 24 (2018); 52-59 Entre Ciencia e Ingeniería; Vol. 12 Núm. 24 (2018); 52-59 Entre ciencia e ingeniería; v. 12 n. 24 (2018); 52-59 2539-4169 1909-8367 |
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Universidad Católica de Pereira |
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1844494640620765184 |