Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

Whey filtration: a review of products, application, and pretreatment with transglutaminase enzyme

In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss durin...

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Bibliographic Details
Published in:Journal of the science of food and agriculture Vol. 104; no. 6; pp. 3185 - 3196
Main Authors: Rosseto, Marieli, Rigueto, Cesar Vinicius Toniciolli, Gomes, Karolynne Sousa, Krein, Daniela Dal Castell, Loss, Raquel Aparecida, Dettmer, Aline, Richards, Neila Silvia Pereira dos Santos
Format: Journal Article
Language:English
Published: Chichester, UK John Wiley & Sons, Ltd 01-04-2024
John Wiley and Sons, Limited
Subjects:
Cheese - analysis
crosslinking
Environmental impact
Enzymes
Filtration
Filtration - methods
Food industry
Fractionation
Glutamine
Lactose
Lysine
Membrane processes
Membrane proteins
Membranes
Molecular weight
Optimization
Parameter identification
Pretreatment
Proteins
recovery
Thermal stability
Transglutaminases - metabolism
valorization
Whey
Whey - metabolism
Whey protein
Whey Proteins - chemistry
fractionation
valorization
recovery
crosslinking
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Summary:In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre‐treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross‐links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-Feature-3
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ObjectType-Review-1
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.13248