Free access
Issue
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
Page(s) 175 - 185
DOI http://dx.doi.org/10.1051/lait:2000117
DOI: 10.1051/lait:2000117

Lait 80 (2000) 175-185

Selective isolation of cationic amino acids and peptides by electro-membrane filtration

Gerrald Bargeman ${^{\rm a}}$, Monique Dohmen-Speelmans ${^{\rm a}}$, Isidra Recio ${^{\rm b}}$,
Martin Timmer ${^{\rm c}}$, Caroline van der Horst ${^{\rm a}}$

${^{\rm a}}$Department Process Innovation, NIZO food research, P.O. Box 20, Ede 6710 BA, The Netherlands
${^{\rm b}}$Department Product Technology, NIZO food research, P.O. Box 20, Ede 6710 BA, The Netherlands
${^{\rm c}}$Timmer Technology Development and Consultancy, Bospoort 11A, Ede 6711 BT, The Netherlands

Abstract:

In the food industry there is a clear trend towards the production of speciality products with a high added value. Electro-membrane filtration (EMF) can be used to separate and concentrate these products from complex solutions. With EMF, lysine was separated from a model solution and a protein hydrolysate both containing leucine. The lysine fraction in the permeate ranged from 0.86 to 0.96. The lysine transport rate and purity were improved by increasing the potential difference from 20 V to 40 V. Reduction of the transmembrane pressure from 2 to 0.5 bar improved the purity at a practically unchanged lysine transport rate. An enriched fraction of antibacterial cationic peptides (e.g. lactoferricin-B) could be produced from a lactoferrin hydrolysate using EMF. Isolation of these bioactive peptides is normally expensive due to the complex nature of the hydrolysate feed. EMF has the potential to become an attractive (partial) isolation technology.

electro-membrane filtration / dairy / food / lactoferricin / separation

Correspondence and reprints: G. Bargeman
bargeman@nizo.nl

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