Free Access
Issue |
Lait
Volume 80, Number 1, January-February 2000
New applications of membrane technology in the dairy industry
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Page(s) | 175 - 185 | |
DOI | https://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
,
Monique Dohmen-Speelmans
,
Isidra Recio
,
Martin Timmer
,
Caroline van der Horst
Department Process Innovation, NIZO food research, P.O. Box 20, Ede 6710 BA, The Netherlands
Department Product Technology, NIZO food research, P.O. Box 20, Ede 6710 BA, The Netherlands
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
Copyright INRA, EDP Sciences