Protein shift – Wie Membrantechnologie helfen kann

The success of membrane technology in the food industry is directly linked to the success of membranes in protein extraction. The first successful integration of membrane technology in the food industry was the extraction of proteins from whey – a byproduct of cheese production – which, due to its low solids content and high biological oxygen demand, posed a significant disposal challenge for the dairy industry until the 1970s. However, through ultrafiltration, it became possible to concentrate and desalinate whey proteins, thus enabling the production of whey protein concentrates and isolates. Based on this success story, membrane processes have been established for concentrating other animal protein-rich products such as animal blood plasma, fish proteins, and egg white.

In recent years, it has become increasingly clear that at least a partial shift from animal proteins to plant-based proteins is essential for a more sustainable food system. In this new trend as well, membrane technology can play a crucial role. The focus is on the optimal use of plant-based raw materials as sources for plant proteins. The recovery of, for example, wheat and sunflower proteins supported by membrane technology has already been implemented on an industrial scale, while the extraction of, for example, rapeseed proteins as a byproduct of rapeseed oil extraction using membrane processes is still in development.

Overall, this presentation will highlight the possibilities of membrane processes in protein extraction from both animal and plant sources, with examples from industry and development.