Charged Ultrafiltration Membranes For Whey Protein Fractionation
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Charged Ultrafiltration Membranes For Whey Protein Fractionation
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Author : Shanti Bhushan
language : en
Publisher:
Release Date : 2008
Charged Ultrafiltration Membranes For Whey Protein Fractionation written by Shanti Bhushan and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008 with categories.
Process Scale Purification Of Antibodies
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Author : Uwe Gottschalk
language : en
Publisher: John Wiley & Sons
Release Date : 2017-03-07
Process Scale Purification Of Antibodies written by Uwe Gottschalk and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-03-07 with Medical categories.
Promoting a continued and much-needed renaissance in biopharmaceutical manufacturing, this book covers the different strategies and assembles top-tier technology experts to address the challenges of antibody purification. • Updates existing topics and adds new ones that include purification of antibodies produced in novel production systems, novel separation technologies, novel antibody formats and alternative scaffolds, and strategies for ton-scale manufacturing • Presents new and updated discussions of different purification technologies, focusing on how they can address the capacity crunch in antibody purification • Emphasizes antibodies and innovative chromatography methods for processing
Modulation Of Membrane Protein Interactions Applied To Whey Fractionation
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Author : M. Carmen Almécija
language : en
Publisher: Nova Novinka
Release Date : 2011
Modulation Of Membrane Protein Interactions Applied To Whey Fractionation written by M. Carmen Almécija and has been published by Nova Novinka this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011 with Whey categories.
This book examines the effects of the interactions between membrane and proteins on the separation of whey proteins. These interactions can be modulated by modifying the chemical environment of the feed solution, for example, by changing the pH. In the experimental set-up, a tubular ceramic cross-flow ultrafiltration membrane was installed and continuous diafiltration was selected as operational mode. pH was found to be a crucial process variable since a wide variety of responses were obtained in permeate flow and protein transmission when this input was altered. As a conclusion, these results provide useful information for the design of filtration strategies in which particular whey fractions are targeted.
Fractionation Of Whey Proteins By Complex Formation And Membrane Filtration
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Author : Leorges Morales Da Fonseca
language : en
Publisher:
Release Date : 1999
Fractionation Of Whey Proteins By Complex Formation And Membrane Filtration written by Leorges Morales Da Fonseca and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999 with categories.
Membrane Processing For Dairy Ingredient Separation
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Author : Kang Hu
language : en
Publisher: John Wiley & Sons
Release Date : 2015-06-01
Membrane Processing For Dairy Ingredient Separation written by Kang Hu and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-06-01 with Technology & Engineering categories.
Membrane processing is a filtration technique in which particles are separated from liquids by being forced through a porous material, or membrane. Applied to dairy products, the separation techniques allow valuable compounds, found in milk, to be isolated for use as ingredients in food processing. A comprehensive overview of membrane separation processes, this book explores various applications such as pressure driven processes, electrical field driven processes, and concentration driven processes, for the recovery of various dairy streams and ingredients. The topics covered place emphasis on new applications, including microfiltration, ultrafiltration, reverse osmosis, electrodialysis, and pervaporation. The text also presents in-depth knowledge of the mechanisms of each membrane separation process, as well as membrane types and the equipment used in these processes.Combining their educational backgrounds and substantial industrial experience in dairy ingredients processes, the authors address cutting-edge technologies that have been thoroughly researched and have great potential to be commercialized in the near future. The book will therefore be of interest to dairy industry professionals and will serve as a source of reference material for professors and students in food science and engineering.
Whey Proteins
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Author : Hilton C Deeth
language : en
Publisher: Academic Press
Release Date : 2018-09-12
Whey Proteins written by Hilton C Deeth and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-09-12 with Technology & Engineering categories.
Whey Proteins: From Milk to Medicine addresses the basic properties of whey proteins including chemistry, analysis, heat sensitivity, interactions with other proteins and carbohydrates, modifications (hydrolysis, aggregation, conjugation), their industrial preparation, processing and applications, quality aspects including flavour and effects of storage, as well as their role in nutrition, sports and exercise, and health and wellness. Readers of Whey Proteins will gain a better understanding of the chemical nature of the various whey proteins in cow’s milk and the milk of other species. This includes their unique physical and functional properties; the industrial processes used to extract them from milk, to process them into various forms, and to modify them to enhance their functionality; and their nutritive value and application in the fields of sports and exercise science, infant nutrition and medicine. This book is an essential resource for food and nutrition researchers, dairy and food companies, pharmaceutical organizations, and graduate students. Presents up-to-date coverage of whey proteins from milk to medicine Contains a description of the production and properties of whey protein products Offers an overview of the effects of thermal and non-thermal processes on whey protein characteristics Describes the rationale for, and benefits of, using whey proteins in health and wellness preparations
Protein Bioseparation Using Ultrafiltration
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Author : Raja Ghosh
language : en
Publisher: World Scientific Publishing Company
Release Date : 2003-01-01
Protein Bioseparation Using Ultrafiltration written by Raja Ghosh and has been published by World Scientific Publishing Company this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-01-01 with Science categories.
Ultrafiltration (UF) is a pressure-driven separation process in which membranes are used for a broad variety of applications, ranging from the processing of biological macromolecules to wastewater treatment. It has significant advantages over competing separation technologies. Food and biotechnological applications of UF account for nearly 40 percent of the current total usage. In the case of high value therapeutic protein and DNA products, the separation and purification costs can be as high as 80 percent of the total cost of production. Therefore, it makes economic sense to develop cost-effective and scaleable purification processes for such products. UF is used for protein concentration, protein desalting and protein fractionation (such as protein-protein separation). Concentration and desalting processes are technologically less demanding and have been widely used in the bioprocess industry for quite some time. Protein fractionation, on the other hand, is a challenging proposition and is definitely a more recent development. This text focuses primarily on protein fractionation.
Innovative Food Processing Technologies
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Author : Kai Knoerzer
language : en
Publisher: Woodhead Publishing
Release Date : 2016-06-29
Innovative Food Processing Technologies written by Kai Knoerzer and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-06-29 with Technology & Engineering categories.
Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia
Protein Bioseparation Using Ultrafiltration
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Author : Raja Ghosh
language : en
Publisher: World Scientific
Release Date : 2003-06-11
Protein Bioseparation Using Ultrafiltration written by Raja Ghosh and has been published by World Scientific this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-06-11 with Science categories.
Ultrafiltration is a pressure-driven, membrane-based separation process, which is used for a broad variety of applications, ranging from the processing of biological macromolecules to wastewater treatment. It has significant advantages over competing separation technologies. Food and biotechnological applications account for nearly 40% of the current total usage of ultrafiltration membranes. Protein bioseparation is an important component of this application segment. Ultrafiltration is used for protein concentration, desalting, clarification and fractionation (i.e. protein–protein separation). Concentration, desalting and clarification are technologically less demanding and have been in used in the bioprocess industry for some time. Protein fractionation, on the other hand, is a challenging proposition and is definitely a more recent development. This book focuses primarily on protein fractionation. Contents: Protein Bioseparation: An OverviewUltrafiltration: An OverviewMembranesMembrane Module and OperationMembrane FoulingPermeate Flux in UltrafiltrationProtein Transmission Through Ultrafiltration MembranesSelectivity of Protein Fractionation in UltrafiltrationProtein ConcentrationDiafiltration of Protein SolutionsProtein ClarificationProtein FractionationNew Developments Readership: Graduate students, academics and researchers in biotechnology, biochemistry, food sciences, bioengineering/biomedical engineering and chemical engineering.
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries
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Author : Syed S. H. Rizvi
language : en
Publisher: Elsevier
Release Date : 2010-10-28
Separation Extraction And Concentration Processes In The Food Beverage And Nutraceutical Industries written by Syed S. H. Rizvi and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-10-28 with Technology & Engineering categories.
Separation, extraction and concentration are essential processes in the preparation of key food ingredients. They play a vital role in the quality optimization of common foods and beverages and there is also increasing interest in their use for the production of high-value compounds, such as bioactive peptides from milk and whey, and the recovery of co-products from food processing wastes. Part one describes the latest advances in separation, extraction and concentration techniques, including supercritical fluid extraction, process chromatography and membrane technologies. It also reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction. Part two then focuses on advances in separation technologies and their applications in various sectors of the food, beverage and nutraceutical industries. Areas covered include dairy and egg processing, oilseed extraction, and brewing. This section discusses the characteristics of different foods and fluids, how food constituents are affected by separation processes and how separation processes can be designed and operated to optimize end product quality. With its team of experienced international contributors, Separation, extraction and concentration processes in the food, beverage and nutraceutical industries is an important reference source for professionals concerned with the development and optimisation of these processes. Describes the latest advances in separation, extraction and concentration techniques and their applications in various sectors of the food, beverage and nutraceutical industries Reviews emerging techniques of particular interest, such as pervaporation and pressurised liquid extraction Explores the characteristics of different foods and fluids and how food constituents are affected by separation processes