Application of a decanter centrifuge for casein fractionation on pilot scale: Effect of operational parameters on total solid, purity and yield in solid discharge. (September 2018)

• Record Type: Journal Article
• Authors: Schubert, Thomas; Meric, Asutay; Boom, Remko; Hinrichs, Jörg; Atamer, Zeynep
• Is Part Of: International dairy journal. Volume 84(2018)
• Page Start: 6
• Page End: 14
• Publication Date: 2018-09
• Subjects: Dairying -- Periodicals; Industrie laitière -- Périodiques; Electronic journals; 338.1762142
• DOI: 10.1016/j.idairyj.2018.04.002
• Languages: English
• ISSNs: 0958-6946

Abstract

Abstract: Individual casein fractions are of growing interest because of their multifunctional applications. The fractions of caseins (αS -, β- & κ-) possess a wide range of bio- and techno-functional properties. Although various isolation and purification methods to obtain casein fractions have been reported, there is still a need for improvement, especially on a technical scale. The aim of this study was to develop and establish a continuous process for the fractionation of caseins. The fractions were obtained from micellar casein by means of selective precipitation. The separation process was performed using a temperature-controlled decanter centrifuge. Enrichment of the fractions was optimised by altering the operational parameters of the decanter (inner weir diameter (Øweir ), centrifugal force (FZ ), differential speed (Δn), flow rate (V̇)). A 95% pure casein fraction containing αS - and β-casein was obtained. The purity and yield of the κ-casein fraction were 54% and 83%, respectively.