文章基本信息

标题：The effect of composite enzyme catalysis whey protein cross-linking on filtration performance
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作者：Wang Wen-qiong ; Zhou Ji-yang ; Yu Qian 等
期刊名称：Food Science & Nutrition
电子版ISSN：2048-7177
出版年度：2021
卷号：9
期号：6
页码：3078-3090
DOI：10.1002/fsn3.2265
出版社：John Wiley & Sons, Ltd.
摘要：In this study, enzymatic cross-linked whey protein coupling ultrafiltration was used to reduce membrane fouling and increase whey protein recovery rate. The filtration efficiency and protein interaction with the membrane surface were investigated. The results showed that the protein recovery rate and relative flux of transglutaminase catalysis protein followed by tyrosinase each increased by approximately 30% during ultrafiltration. The total membrane resistance was reduced by approximately 20%. The shape of the transglutaminase and tyrosinase cross-linked protein had somewhat spherical and cylindrical structure similar to an elongated shape based on fluorescence microscopy imaging, which indicated membrane resistance reduction. Fluorescence excitation–emission matrix spectroscopy (EEM) showed that the permeation peak intensities of transglutaminase followed by tyrosinase catalysis protein decreased sharply in the tryptophan and aromatic-like protein fields, indicating that most protein was rejected after ultrafiltration. The repulsive interaction energy was increased between the cross-linked proteins and membrane based on extended Derjaguin–Landau–Verwey–Overbeek (XDLVO) analysis.
关键词：cross-linking;enzyme;fouling mechanism;ultrafiltration;whey protein