Kübra Ayan , Remko M. Boom , Constantinos V. Nikiforidis
{"title":"扩大油菜籽蛋白质和油脂体的电泳分离规模","authors":"Kübra Ayan , Remko M. Boom , Constantinos V. Nikiforidis","doi":"10.1016/j.jfoodeng.2024.112188","DOIUrl":null,"url":null,"abstract":"<div><p>Gentle extraction of ingredients from raw materials is essential for high-quality food ingredients and can lead to reducing the use of water, chemicals, and energy in the extraction. For example, a simple aqueous extraction can yield a mixture of oil, in the form of a natural oil-in-water oleosome emulsion, and proteins. The oleosomes and proteins can then be further separated in a next step. We explored a continuous counter-current electrophoretic process that separates oleosomes and proteins based on their electrophoretic mobility by balancing an electric field with an opposing solvent flow. The separation is accomplished through the retention of the component with the higher electrophoretic mobility, the oleosomes, and the passage of the proteins, having lower mobility. The fluxes of oleosomes and proteins from rapeseed, after aqueous extraction, were analyzed as a function of the electric field (0–75 Vcm<sup>−1</sup>) and 1.2 ± 0.1 mLmin<sup>-1</sup> solvent flow rate. At 50 Vcm<sup>−1</sup>, the permeation flux of proteins was 10-fold higher than that of oleosomes, as shown by the selectivity increasing to 9.84 from 1.90 at 25 Vcm<sup>−1</sup>. The difference in their flux promises to become more pronounced under an increasing treatment duration, but two main technical limitations, electrolysis-based pH alteration and membrane fouling, restrict further separation. We expect the listed challenges can be mitigated with the addition of electrode rinse chambers and the use of larger pore size membranes.</p></div>","PeriodicalId":359,"journal":{"name":"Journal of Food Engineering","volume":null,"pages":null},"PeriodicalIF":5.3000,"publicationDate":"2024-06-13","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0260877424002541/pdfft?md5=f86f4afc187fb923ca6c9fa474b87084&pid=1-s2.0-S0260877424002541-main.pdf","citationCount":"0","resultStr":"{\"title\":\"Scaling the electrophoretic separation of rapeseed proteins and oleosomes\",\"authors\":\"Kübra Ayan , Remko M. Boom , Constantinos V. Nikiforidis\",\"doi\":\"10.1016/j.jfoodeng.2024.112188\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>Gentle extraction of ingredients from raw materials is essential for high-quality food ingredients and can lead to reducing the use of water, chemicals, and energy in the extraction. For example, a simple aqueous extraction can yield a mixture of oil, in the form of a natural oil-in-water oleosome emulsion, and proteins. The oleosomes and proteins can then be further separated in a next step. We explored a continuous counter-current electrophoretic process that separates oleosomes and proteins based on their electrophoretic mobility by balancing an electric field with an opposing solvent flow. The separation is accomplished through the retention of the component with the higher electrophoretic mobility, the oleosomes, and the passage of the proteins, having lower mobility. The fluxes of oleosomes and proteins from rapeseed, after aqueous extraction, were analyzed as a function of the electric field (0–75 Vcm<sup>−1</sup>) and 1.2 ± 0.1 mLmin<sup>-1</sup> solvent flow rate. At 50 Vcm<sup>−1</sup>, the permeation flux of proteins was 10-fold higher than that of oleosomes, as shown by the selectivity increasing to 9.84 from 1.90 at 25 Vcm<sup>−1</sup>. The difference in their flux promises to become more pronounced under an increasing treatment duration, but two main technical limitations, electrolysis-based pH alteration and membrane fouling, restrict further separation. We expect the listed challenges can be mitigated with the addition of electrode rinse chambers and the use of larger pore size membranes.</p></div>\",\"PeriodicalId\":359,\"journal\":{\"name\":\"Journal of Food Engineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":5.3000,\"publicationDate\":\"2024-06-13\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002541/pdfft?md5=f86f4afc187fb923ca6c9fa474b87084&pid=1-s2.0-S0260877424002541-main.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Engineering\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0260877424002541\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"ENGINEERING, CHEMICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Engineering","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0260877424002541","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"ENGINEERING, CHEMICAL","Score":null,"Total":0}
Scaling the electrophoretic separation of rapeseed proteins and oleosomes
Gentle extraction of ingredients from raw materials is essential for high-quality food ingredients and can lead to reducing the use of water, chemicals, and energy in the extraction. For example, a simple aqueous extraction can yield a mixture of oil, in the form of a natural oil-in-water oleosome emulsion, and proteins. The oleosomes and proteins can then be further separated in a next step. We explored a continuous counter-current electrophoretic process that separates oleosomes and proteins based on their electrophoretic mobility by balancing an electric field with an opposing solvent flow. The separation is accomplished through the retention of the component with the higher electrophoretic mobility, the oleosomes, and the passage of the proteins, having lower mobility. The fluxes of oleosomes and proteins from rapeseed, after aqueous extraction, were analyzed as a function of the electric field (0–75 Vcm−1) and 1.2 ± 0.1 mLmin-1 solvent flow rate. At 50 Vcm−1, the permeation flux of proteins was 10-fold higher than that of oleosomes, as shown by the selectivity increasing to 9.84 from 1.90 at 25 Vcm−1. The difference in their flux promises to become more pronounced under an increasing treatment duration, but two main technical limitations, electrolysis-based pH alteration and membrane fouling, restrict further separation. We expect the listed challenges can be mitigated with the addition of electrode rinse chambers and the use of larger pore size membranes.
期刊介绍:
The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including:
Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes.
Accounts of food engineering achievements are of particular value.