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

被引：1
|
作者：
Wang, Ningning [1 ]
Zhu, Hongguang [1 ]
Bao, Le [1 ]
Sun, Guoxiu [1 ]
Zhao, Shengnan [1 ]
Yan, Yunqing [1 ]
Li, Zichao [1 ]
机构：
[1] Qingdao Univ, Coll Life Sci, Dept Food Sci & Engn, Qingdao 266071, Peoples R China
来源：
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES | 2024年 / 96卷
关键词：
Enteromorpha prolifera; Protein; Electrostatic separation; Ultrafine grinding; DRY FRACTIONATION; CHEMICAL-COMPOSITION; ULVA-PROLIFERA; PLANT PROTEIN; WHEAT BRAN; PURIFICATION; STARCH; FLOUR; ALGAE;
D O I：
10.1016/j.ifset.2024.103791
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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 mu m) 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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页数：9
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