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Collaborative project: Lactoferrin recovery from acid whey by innovative magnetic separation - subproject 1 (LactoMag)
Project
Project code: 281A104116
Contract period: 01.07.2018
- 31.08.2021
Budget: 425,967 Euro
Purpose of research: Experimental development
Keywords: food processing, product quality, macronutrients/micronutrients, human nutrition, ingredients, bio-availability, milk
"Every year, more than 4 million tons of acid whey are produced in Germany as a by-product of milk processing. Although acid whey has a favorable nutrient profile, it has so far only been used to a limited extent for human nutrition. One particularly interesting component is lactoferrin. This protein has antimicrobial, antiviral, and immunoregulatory properties.
In the LactoMag project, an innovative process for extracting lactoferrin from acid whey was established. In the first step, the whey is concentrated by filtration processes, thus achieving a volume reduction for subsequent process steps. In a second step, lactoferrin is isolated by magnetic separation. In this process, the protein binds to magnetic iron oxide particles, which are retained in the magnetic field of a magnetic separator. Subsequently, the bound lactoferrin is selectively detached from the particles by a salt solution and recovered from the process as a liquid elution with high purity (>92%, yield 60.5%).
The isolated lactoferrin can be used in a wide range of products, including infant formula or sports nutrition."
Section overview
Subjects
- Food Processing
- Resource management
