A novel application of electrostatic separation technology on green enrichment for protein from Enteromorpha prolifera

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Innovative Food Science & Emerging Technologies Pub Date : 2024-08-01 DOI:10.1016/j.ifset.2024.103791

Ningning Wang , Hongguang Zhu , Le Bao, Guoxiu Sun, Shengnan Zhao, Yunqing Yan, Zichao Li

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引用次数: 0

Abstract

Electrostatic separation technology had been applied for the first time to the separation of algal proteins. The results indicated that grinding to a subcellular scale (<20 μm) effectively achieved the physical dispersion of Enteromorpha prolifera (E. prolifera) protein nuclei from other matrices. Compared to E. prolifera polysaccharides, proteins exhibited superior tribocharging properties, allowing them to acquire more positive charges during friction with polytetrafluoroethylene (PTFE) tubes. The electrostatic separation of E. prolifera ultrafine powder was optimized by adjusting the friction tube length and airflow velocity. It was found that with a friction tube length of 200 cm, an airflow velocity of 5 m/s, and an electric field strength of 1.2 kV/cm, the content of obtained protein increased from 4.29 ± 0.19% to 9.38 ± 0.44%, with a separation efficiency of 67.67 ± 3.14%. These findings suggest the potential application of electrostatic separation technology for the green enrichment of algal proteins.

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静电分离技术在肠藻蛋白质绿色富集中的新应用

静电分离技术首次应用于藻类蛋白质的分离。结果表明，研磨到亚细胞尺度（20 μm）可有效地实现增殖肠藻（Enteromorpha prolifera）蛋白质核与其他基质的物理分散。与Enteromorpha prolifera多糖相比，蛋白质表现出更优越的三电荷特性，使其在与聚四氟乙烯（PTFE）管摩擦时获得更多正电荷。通过调整摩擦管长度和气流速度，对 E. prolifera 超细粉末的静电分离进行了优化。结果发现，摩擦管长度为 200 cm、气流速度为 5 m/s、电场强度为 1.2 kV/cm 时，获得的蛋白质含量从 4.29 ± 0.19% 增加到 9.38 ± 0.44%，分离效率为 67.67 ± 3.14%。这些研究结果表明，静电分离技术在绿色富集海藻蛋白质方面具有潜在的应用前景。

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来源期刊

Innovative Food Science & Emerging Technologies 工程技术-食品科技

CiteScore

12.00

自引率

6.10%

发文量

259

审稿时长

25 days

期刊介绍： Innovative Food Science and Emerging Technologies (IFSET) aims to provide the highest quality original contributions and few, mainly upon invitation, reviews on and highly innovative developments in food science and emerging food process technologies. The significance of the results either for the science community or for industrial R&D groups must be specified. Papers submitted must be of highest scientific quality and only those advancing current scientific knowledge and understanding or with technical relevance will be considered.