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Pilot-scale production of enriched phospholipid concentrate from whey protein phospholipid concentrate using enzymatic hydrolysis and microfiltration.

A. V. Swaminathan

Abstract:

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Pilot-scale production of enriched phospholipid concentrate from whey protein phospholipid concentrate using enzymatic hydrolysis and microfiltration.
A. V. Swaminathan*1, M. Molitor2, K. J. Burrington2, D. Otter2, J. A. Lucey1,2. 1University of Wisconsin-Madison Madison, WI, 2Wisconsin Center for Dairy Research Madison, WI.

Whey protein phospholipid concentrate (WPPC) contains high amounts of phospholipids (PL) (3—5% db) thereby making it a good source for further extraction of PL to make highly enriched PL product. Enzymatic hydrolysis in combination with microfiltration (MF) was used for pilot-scale production of an enriched PL concentrate derived from WPPC. This was achieved by allowing hydrolyzed peptides to pass through into MF permeate while concentrating fat and PL in MF retentate. Benchtop experiments were done to determine the most suitable proteolytic enzyme from among 5 different commercial proteases. SDS-PAGE analysis was done to measure the extent of protein hydrolysis over a period of 4 h with samples drawn every 30 min. Alcalase enzyme was found to exhibit maximum proteolytic activity at optimum conditions of pH 8 and temperature of 50�C. The intensity of major protein bands (MFGM, caseins, β-lactoglobulin) was found to decrease in SDS-PAGE profiles as hydrolysis progressed, along with bands appearing below 17 kDa. This indicated that degradation of proteins resulted in the generation of smaller peptides. Pilot-scale MF production coupled with diafiltration (DF) yielded a final retentate with total PL content of 9.3% (% of final retentate in db) and with protein and fat contents at about 43.8 � 0.4% (db) and 48.9 � 1.2% (db), respectively. A 2-fold increase in PL content (db) was therefore achieved through this process with an ~18% reduction in protein content. The MF permeate had 0% fat content indicating that there was no transmission of lipids or phospholipids through the permeate during MF/DF process. Complete removal of proteins and peptides was not achieved by this process; either additional enzymes or more extensive DF might be needed to remove more peptides.

Keywords: whey protein phospholipid concentrate, phospholipids, microfiltration.

Biography: I am currently pursuing my Ph.D. in Food Science under the guidance of Dr. John Lucey at UW-Madison. I found my passion for dairy science while working on my master's project and decided to pursue doing a Ph.D. to develop a deeper understanding of dairy science and chemistry. I participated in the 2019 Collegiate Dairy Products Evaluation Contest and won first, second and third place in the milk, ice-cream and overall products category, respectively. When I graduate, I would like to work in R&D, applying my knowledge, experience and skills within the dairy products industry.