Membrane Fractionation of Dairy Proteins by Means of Microfiltration

摘要

When creating foods made of agricultural raw products, the objectives of food process engineering often require that individual fractions of the raw products are enriched or depleted. This serves to produce certain functional properties in the physiological nutrients or of a technological nature, which suit the nature of the target product or increase its physiological value. Although these tasks can be carried out in sub-areas with existing processes such as thermal, enzymatic or iso-electric precipitation of the respectively sensitive components, an irreversible, physical change usually occurs in the enriched fraction as well as in the fractionated component. During this process, named as denaturation to simplify matters, the potential of being able to further modify the functional properties of the target component is often lost. The aim is therefore to preserve the native physical properties as far as possible and for as long as necessary until the time or the effect is achieved which enables the potential to be exploited and the functional properties to be specifically adjusted, for example for structural formation or for the increase of the serum binding capacity.