Ethanol / Water Separation Technology is a long term research. LTA molecular sieve, which is an industrially important desiccant as a kind of zeolite molecular sieve. It is always used in the reverse osmosis method, which is one of the sea water desalination, and extraction of industrial ethanol method in the world. Membrane separation technology is widely used in cell science[1, 2], human science[1, 2], microbial science[3], military industry, battery technology[4, 5] and so on. With 2 years invention and attempts, prototype membrane is finished and the filtered data has also been measured in different side, such as Linda Type A(LTA) making temperature, raw material ratio of membrane preparation and filter curves. The physicochemical analysis of the samples before and after filtration was carried out. The manbrane filtration losses are very low and can be used with food grade filtration
In this study, the effect of low concentration of proanthocyanidins (extracted from grape seeds) on the gel properties of chicken breast myofibrillar protein was studied. The addition of proanthocyanidins could strengthen the spatial structure of myofibrillar proteins and slow down the gel oxidation. The threshold value of the addition amount of proanthocyanidins refers to the threshold value of NaNO2, a commonly used food additive in meat products, closer to the actual production and application. In the threshold range, low concentration of proanthocyanidins had more stable water retention and slower structural decay. High concentration of proanthocyanidins’ gel (PG) had better stability in the first ten days, but a rapid decline occurred after 10 days. Raman microscope showed that the gel formed after adding proanthocyanidins had more compact spatial structure and smaller pore size, which was more conducive to maintaining water content. In this experiment, when the amount of proanthocyanidins exceeded the national standard threshold, the spatial structure of the gel was destroyed, and the data were disordered. Proanthocyanidins extracted from grape seeds (PFGS) could be appropriately added within the national standard threshold, which was beneficial to the stability, oxidation resistance and texture of the gel. Therefore, improving the stability of protein gel systems was important for the design and development of novel food products.
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