Effect of calcium phosphate precipitation on ultrafiltration of acid whey

Sinead A. Mc Entee; Alan L. Kelly; Fergal N. Lawless; Eoin G. Murphy; Noel A. McCarthy

doi:10.1016/j.idairyj.2023.105699

Effect of calcium phosphate precipitation on ultrafiltration of acid whey

Sinead A. Mc Entee
, Alan L. Kelly
, Fergal N. Lawless
, Eoin G. Murphy
, Noel A. McCarthy

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.

Original language	English
Article number	105699
Journal	International Dairy Journal
Volume	144
DOIs	https://doi.org/10.1016/j.idairyj.2023.105699
Publication status	Published - Sep 2023

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10.1016/j.idairyj.2023.105699

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title = "Effect of calcium phosphate precipitation on ultrafiltration of acid whey",

abstract = "The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.",

author = "\{Mc Entee\}, \{Sinead A.\} and Kelly, \{Alan L.\} and Lawless, \{Fergal N.\} and Murphy, \{Eoin G.\} and McCarthy, \{Noel A.\}",

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year = "2023",

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doi = "10.1016/j.idairyj.2023.105699",

language = "English",

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T1 - Effect of calcium phosphate precipitation on ultrafiltration of acid whey

AU - Mc Entee, Sinead A.

AU - Kelly, Alan L.

AU - Lawless, Fergal N.

AU - Murphy, Eoin G.

AU - McCarthy, Noel A.

PY - 2023/9

Y1 - 2023/9

N2 - The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.

AB - The high calcium content of acid whey can pose challenges to protein concentration using UF membranes due to calcium-induced fouling. This study examined the effect of pH and temperature on calcium precipitation, UF permeation efficiency and the removal of calcium through UF processing of acid whey across a pH range from 4.6 to 7.0 (15 °C) and a temperature range from 10 to 35 °C (pH 6.0). Calcium phosphate precipitation increased with increasing temperature and pH (from pH 5.6 onwards). This correlated with an increased retention of calcium in the UF retentate, indicating these parameters play a key role in determining the calcium content of the final product. While reducing pH can fully resolubilise calcium phosphate, reducing temperature only partially reverses calcium phosphate precipitation. From a manufacturing perspective, pH adjustment immediately prior to UF may be an effective tool for controlling calcium precipitation, process efficiency and product composition.

UR - https://www.scopus.com/pages/publications/85161055618

U2 - 10.1016/j.idairyj.2023.105699

DO - 10.1016/j.idairyj.2023.105699

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SN - 0958-6946

VL - 144

JO - International Dairy Journal

JF - International Dairy Journal

M1 - 105699

ER -

Effect of calcium phosphate precipitation on ultrafiltration of acid whey

Abstract

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