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Data concerning the fractionation of individual whey proteins and casein micelles by microfiltration with ceramic

Hans-Jürgen Heidebrecht1,2, Ulrich Kulozik1,2

  • 1Chair of Food and Bioprocess Engineering, Technical University of Munich, Germany.

Data in Brief
|August 17, 2019
PubMed

Data are related to the research article "Fractionation of casein micelles and immunoglobulins by microfiltration in diafiltration mode Study of the transmission and yield of IgG, IgA and IgM" [1]. The data show the transmission and yield of the individual whey proteins α-Lactalbumin (α-La), β -Lactoglobulin (β -Lg), blood serum albumin (BSA), lactoferrin (LF), lactoperoxidase (LPO) and the immunoglobulins IgG, IgA, IgM during microfiltration (0.14 μm) performed in diafiltration mode at 50 °C with different applied transmembrane pressures (0.6-3 bar). The data provide information on the decrease of the respective proteins in the microfiltration retentate and their increase in the UF retentate. The relevant analytical methods for the individual protein detection were performed by reversed phase high performance liquid chromatography and ELISA. The isoelectric point of IgG and IgM was measured with the Zetasizer Nano ZS.

Keywords:
IgGImmunoglobulinsMicrofiltration

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