The fractionation of milk proteins - a new low cost technology

The fractionation of milk proteins by isoelectric precipitation separates proteins based on their isoelectric point (pI) - the pH value at which they have no net charge and thus their solubility is lowest. By acidifying the milk to the pI value of casein (around 4.6), it precipitates and can be separated from other milk proteins, such as whey proteins, enabling fractionation.
Milk powder consists mainly of the fat- and water-soluble components of milk. Since casein is insoluble in water, it precipitates at the isoelectric point at pH 4.6, but whey proteins are soluble in water, allowing fractionation. Milk powder also contains a wealth of important vitamins (including A, B12 and C), minerals (such as potassium and magnesium) and trace elements such as iron and zinc.
During the drying process, water is removed from milk in spray towers. This process does not involve cooling, which means that native proteins lose their biological activity. There is a need to re-enrich milk powder with native proteins.
If this structure is destroyed by physical or chemical influences (such as heat or strong acids), this is referred to as denaturation, and the protein loses its function and biological activity. Biological activity can manifest itself in various forms, such as enzymatic catalysis in enzymes, a defensive function in antibodies, or a regulatory function in hormones.
The standard methods for protein extraction (casein/whey protein) today are membrane filtration processes/ion exchange processes and acid precipitation at the isoelectric point around pH 4.6.
Ion exchange (IEX) for whey protein isolate, abbreviated as WPI is a process in which the whey is passed through a resin to which the protein molecules attach themselves due to their charge. Impurities (lactose, fat) are washed out. The proteins are then released from the resin. Advantages: very high purity with the highest protein content (≥90%) and very low lactose and fat content.
The trend towards the use of membrane filtration technology has undoubtedly prevailed, as the biological activity and purity of the proteins are highest, given that the method used to extract the protein must be declared.
For the food technology industry, which relies on certain functional properties (solubility, gelling ability), native MPC or casein via microfiltration is often the premium solution. The trend in the industry is clearly towards gentle, physical membrane processes (UF, MF), as they do not require chemicals and preserve the quality of the protein that is needed.
For the food technology industry, which relies on certain functional properties (solubility, gelling capacity), native MPC or casein via microfiltration is often the premium solution. The trend in the industry is clearly towards gentle, physical membrane processes (UF, MF), as they do not require chemicals and preserve the quality of the protein that is needed.
Our new technology is set to replace the above methods, as it is simpler and more economi-cal - even without the use of chemicals. We are talking about savings (according to initial estimates) of roughly 50% of the investment, with operating costs of the same magnitude. It is intended to replace membrane processes/ion exchange, which have significant disadvan-tages, with a very simple process technology without the addition of acids, salts or other chemicals. The process is currently being documented for patent application.

Bioway Consulting SL
C./ Tirant Lo Blanc 4 , office 19
ES-03750 Pedreguer / Alicante - Spain
www.biowayconsulting.com
Mail: contact@biowayconsulting.com
Phone: 0034 965030786
Mr. Norbert Pautz (Presscontact)

Bioway Consulting SL is an engineering company in the consulting business, active in research and development of new technologies in many fields often based on electrolysis technologies.
It was founded in 1989 in Germany as a sole proprietorship and later continued in Switzerland as Bioway GmbH. The main activity at that time was initially as a distributor for renowned companies from abroad (e.g. Charm Sciences / USA and Malthus Instruments Ltd / UK etc.). This was followed by own developments with production such as the IGDS (Intelligent Gravimetric Dilution System) and devices for water disinfection. Bioway did deep research working with emulsions like soluble oil and milk as well pharmaceutical formulations.
The focus on water / emulsion disinfection / water and waste water purification was intensified. In addition, a system for the inactivation of airborne germs (viruses/bacteria) was developed and manufactured (Corona Wave).
Today Bioway is active in the consulting business and co-operates with other European companies in the field of waste water purification and develops processes by testing customer waste water samples in its own laboratory.

This release was published on openPR.