膜处理对从波斯胶可溶部分中去除单宁的影响

IF 2.6 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Anahita Akbarzadeh, Hossein Mirsaeedghazi, Fatemeh Azarikia
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引用次数: 0

摘要

单宁酸是众所周知的抗营养素化合物,具有限制蛋白质和矿物质生物利用率的能力,存在于波斯胶中。超滤(UF,聚砜膜,30 和 90 kDa,1、2 和 5 巴)和纳滤(NF,聚砜,400 Da,2.5 和 5 巴)用于去除波斯胶可溶部分中的单宁。结果显示,超滤(5 巴)和纳滤(5 巴)的单宁去除率最高。然而,膜工艺的使用大大降低了渗透物的表观粘度,这可能会对阿胶的功能性产生不良影响。评估了膜分子量截断、进料温度、超声波预处理、进料浓度和 pH 值对单宁酸还原量的影响,以及渗透物通量、体积浓度因子差、单宁酸还原效率和渗透物表观粘度的变化。结果表明,超声波预处理、降低进料 pH 值和提高膜截留分子量可提高单宁酸的总去除率。提高进料温度和浓度可提高渗透液的表观粘度,但其值低于对照样品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Effect of the membrane processing on tannin removal from soluble fraction of Persian gum

Tannins, which are known as anti-nutrient compounds with capability of limiting proteins and minerals bioavailability, are present in Persian gum. Ultrafiltration (UF, polysulfone membrane, 30 and 90 kDa, 1, 2 and 5 bar) and nanofiltration (NF, polysulfone, 400 Da, 2.5 and 5 bar) were used to remove tannin from the soluble fraction of Persian gum. The results revealed that the highest amount of tannin removal was achieved in UF (5 bar) and NF (5 bar). However, the use of the membrane process significantly decreased the apparent viscosity of the permeate, which might have an undesirable effect on the functionality of the gum. The effects of membrane molecular weight cut-off, feed temperature, ultrasound pre-treatment, feed concentration and pH, on the amount of tannic acid reduction, and changes in permeate flux, volume concentration factor difference, tannin reduction efficiency, and permeate apparent viscosity were evaluated. The results showed that total tannin removal efficiency was increased by ultrasound pre-treatment, reduction of feed pH, and higher membrane molecular weight cut-off. Increasing the feed temperature and concentration enhanced the apparent viscosity of permeate, although its value was lower than the control sample.

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来源期刊
CiteScore
5.80
自引率
9.10%
发文量
655
审稿时长
2.9 months
期刊介绍: The International Journal of Food Science & Technology (IJFST) is published for the Institute of Food Science and Technology, the IFST. This authoritative and well-established journal publishes in a wide range of subjects, ranging from pure research in the various sciences associated with food to practical experiments designed to improve technical processes. Subjects covered range from raw material composition to consumer acceptance, from physical properties to food engineering practices, and from quality assurance and safety to storage, distribution, marketing and use. While the main aim of the Journal is to provide a forum for papers describing the results of original research, review articles are also welcomed.
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