<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1909-8367</journal-id>
<journal-title><![CDATA[Entre Ciencia e Ingeniería]]></journal-title>
<abbrev-journal-title><![CDATA[Entre Ciencia e Ingenieria]]></abbrev-journal-title>
<issn>1909-8367</issn>
<publisher>
<publisher-name><![CDATA[Universidad Católica de Pereira]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1909-83672018000200052</article-id>
<article-id pub-id-type="doi">10.31908/19098367.3815</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Tecnología de membranas: Obtención de proteínas de lactosuero]]></article-title>
<article-title xml:lang="en"><![CDATA[Membrane technology: Obtaining Whey Protein]]></article-title>
<article-title xml:lang="pt"><![CDATA[Tecnologia de membrana: Obtenção de proteína de soro de leite]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez]]></surname>
<given-names><![CDATA[J. S.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Solís]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vélez]]></surname>
<given-names><![CDATA[C. A.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad del Valle  ]]></institution>
<addr-line><![CDATA[Cali ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>12</volume>
<numero>24</numero>
<fpage>52</fpage>
<lpage>59</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S1909-83672018000200052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S1909-83672018000200052&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S1909-83672018000200052&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen: Las proteínas del lactosuero (LS) han adquirido gran importancia por su funcionalidad nutricional y tecnológica. En la presente revisión, se estudió el uso de la Ultrafiltración (UF) aplicada a la separación de proteínas y péptidos provenientes del LS. Se encontró que la UF es una de las mejores alternativas. Sin embargo, para lograr resultados óptimos se debe: acompañar de otras tecnologías de membranas (microfiltración, nanofiltración, electrodiálisis, diafiltración), seleccionar el tipo de membrana de UF a utilizar, y ajustar las condiciones de presión transmembranaria, pH y temperatura.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract: The whey proteins have acquired great importance due to their nutritional and technological functionality. In the present review, we studied the use of Ultrafiltration (UF) applied to the separation of proteins and peptides from whey. It was found that the UF is one of the best alternatives. However, to achieve better results it is necessary to: accompany other membrane technologies (microfiltration, nanofiltration, electrodialysis, diafiltration), select the type of UF membrane to be used, and adjust the conditions of transmembrane pressure, pH and temperature.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo: As proteínas do soro de leite (LS) adquiriram grande importância devido à sua funcionalidade nutricional e tecnológica. Na presente revisão, estudamos o uso de Ultrafiltração (UF) aplicado à separação de proteínas e péptidos da LS. Verificou-se que a UF é uma das melhores alternativas. No entanto, para obter melhores resultados, é necessário: acompanhar de outras tecnologias de membrana (microfiltração, nanofiltração, eletrodiálise, diafiltração), selecionar o tipo de membrana UF a ser usada e ajustar as condições de pressão transmembranar, pH e temperatura.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Ultrafiltración]]></kwd>
<kwd lng="es"><![CDATA[separación]]></kwd>
<kwd lng="es"><![CDATA[&#945;-lactoalbúmina]]></kwd>
<kwd lng="es"><![CDATA[&#946;-lactoglobulina]]></kwd>
<kwd lng="en"><![CDATA[Ultrafiltration]]></kwd>
<kwd lng="en"><![CDATA[separation]]></kwd>
<kwd lng="en"><![CDATA[&#945;-lactalbumin]]></kwd>
<kwd lng="en"><![CDATA[&#946;-lactoglobulin]]></kwd>
<kwd lng="pt"><![CDATA[Ultrafiltração]]></kwd>
<kwd lng="pt"><![CDATA[separação]]></kwd>
<kwd lng="pt"><![CDATA[a-lactalbumina]]></kwd>
<kwd lng="pt"><![CDATA[&#946;-lactoglobulina]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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