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...

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Tipo de recurso:
Article of journal
Fecha de publicación:
2019
Institución:
Universidad Católica de Pereira
Repositorio:
Repositorio Institucional - RIBUC
Idioma:
spa
OAI Identifier:
oai:repositorio.ucp.edu.co:10785/9721
Acceso en línea:
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115
http://hdl.handle.net/10785/9721
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openAccess
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Derechos de autor 2019 Entre Ciencia e Ingeniería
id RepoRIBUC2_7ba8583fe65fc628570657a10ebf2b07
oai_identifier_str oai:repositorio.ucp.edu.co:10785/9721
network_acronym_str RepoRIBUC2
network_name_str Repositorio Institucional - RIBUC
repository_id_str
spelling 2022-06-01T19:08:20Z2022-06-01T19:08:20Z2019-05-25https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/11510.31908/19098367.3815http://hdl.handle.net/10785/9721The 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.application/pdfapplication/xmlspaUniversidad Católica de Pereirahttps://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_abf2Entre 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); 52-592539-41691909-8367Membrane technology: obtaining whey proteinTecnología de membranas: obtención de proteínas de lactosueroTecnologia de membrana: obtenção de proteína de soro de leiteArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1http://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionRamírez-Navas, Juan SebastiánSolís-Carvajal, Carlos AndrésVélez Pasos, Carlos AntonioPublication10785/9721oai:repositorio.ucp.edu.co:10785/97212025-01-27 18:59:19.765https://creativecommons.org/licenses/by-nc/4.0/deed.es_ESDerechos de autor 2019 Entre Ciencia e Ingenieríametadata.onlyhttps://repositorio.ucp.edu.coRepositorio Institucional de la Universidad Católica de Pereira - RIBUCbdigital@metabiblioteca.com
dc.title.eng.fl_str_mv Membrane technology: obtaining whey protein
dc.title.spa.fl_str_mv Tecnología de membranas: obtención de proteínas de lactosuero
dc.title.por.fl_str_mv 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.issued.none.fl_str_mv 2019-05-25
dc.date.accessioned.none.fl_str_mv 2022-06-01T19:08:20Z
dc.date.available.none.fl_str_mv 2022-06-01T19:08:20Z
dc.type.spa.fl_str_mv Artículo de revista
dc.type.coar.fl_str_mv http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coar.none.fl_str_mv http://purl.org/coar/resource_type/c_6501
dc.type.coarversion.none.fl_str_mv http://purl.org/coar/version/c_970fb48d4fbd8a85
dc.type.driver.none.fl_str_mv info:eu-repo/semantics/article
dc.type.version.none.fl_str_mv info:eu-repo/semantics/publishedVersion
format http://purl.org/coar/resource_type/c_6501
status_str publishedVersion
dc.identifier.none.fl_str_mv https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115
10.31908/19098367.3815
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10785/9721
url https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115
http://hdl.handle.net/10785/9721
identifier_str_mv 10.31908/19098367.3815
dc.language.none.fl_str_mv spa
language spa
dc.relation.none.fl_str_mv https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/114
https://revistas.ucp.edu.co/index.php/entrecienciaeingenieria/article/view/115/1168
dc.rights.spa.fl_str_mv Derechos de autor 2019 Entre Ciencia e Ingeniería
https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES
dc.rights.uri.spa.fl_str_mv https://creativecommons.org/licenses/by-nc/4.0/deed.es_ES
dc.rights.accessrights.spa.fl_str_mv info:eu-repo/semantics/openAccess
dc.rights.coar.spa.fl_str_mv http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv 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
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/xml
dc.publisher.spa.fl_str_mv Universidad Católica de Pereira
dc.source.eng.fl_str_mv Entre ciencia e ingeniería; Vol 12 No 24 (2018); 52-59
dc.source.spa.fl_str_mv Entre Ciencia e Ingeniería; Vol. 12 Núm. 24 (2018); 52-59
dc.source.por.fl_str_mv Entre ciencia e ingeniería; v. 12 n. 24 (2018); 52-59
dc.source.none.fl_str_mv 2539-4169
1909-8367
institution Universidad Católica de Pereira
repository.name.fl_str_mv Repositorio Institucional de la Universidad Católica de Pereira - RIBUC
repository.mail.fl_str_mv bdigital@metabiblioteca.com
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