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Membrane Filtration as a Method of Protein Isolation from the Effluent of a Wheat Wet-Milling Process

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dc.contributor.advisor Lencki, Robert
dc.contributor.advisor Bock, Jayne
dc.contributor.author Velicogna, Ronald
dc.date.accessioned 2014-12-23T15:32:28Z
dc.date.available 2015-12-09T06:00:10Z
dc.date.copyright 2014-12
dc.date.created 2014-12-09
dc.date.issued 2014-12-23
dc.identifier.uri http://hdl.handle.net/10214/8619
dc.description.abstract The systematic evaluation of ultrafiltration membranes by composition and molecular weight cutoff (MWCO) was performed to evaluate their effectiveness in dewatering effluent from a wheat wet milling process. A polyethersulfone (PES) membrane with the largest MWCO of all the high protein retention membranes evaluated, 100 kDa, was found to retain greater than 99% of the soluble protein. The permeate flux was constant with all membranes tested, demonstrating that the gel layer was the determining factor for permeate flux. A method for semi-quantitatively determining the amount of the three types of alpha amylase inhibitors in wheat wet milling effluent was developed, based on salting out of the proteins followed by SDS-PAGE analysis with a native PAGE verification. Some fractionation of the alpha amylase inhibitor proteins was demonstrated using certain membranes under standard conditions, indicating that alpha amylase inhibitor fractionation and purification processes can potentially be developed using membrane filtration, thus adding value to what is currently a waste effluent stream. en_US
dc.language.iso en en_US
dc.subject wheat alpha amylase inhibitors en_US
dc.subject ultrafiltration en_US
dc.subject wheat wet milling en_US
dc.subject wheat wet milling effluent en_US
dc.title Membrane Filtration as a Method of Protein Isolation from the Effluent of a Wheat Wet-Milling Process en_US
dc.type Thesis en_US
dc.degree.programme Food Science en_US
dc.degree.name Doctor of Philosophy en_US
dc.degree.department Department of Food Science en_US
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