Separation of protease from yellowfin tuna spleen extract by ultrafiltration: Effect of hydrodynamics and gas sparging on flux enhancement and selectivity

Li, Zhenyu; H‐Kittikun, Aran; Youravong, Wirote

doi:10.1016/j.memsci.2007.11.057

Cited by 20 publications

(17 citation statements)

References 35 publications

(43 reference statements)

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“…The R if of 0.1 lm membrane was the lowest value. The R if of 0.2 lm membrane was the highest but it can be reduced by modifying hydrodynamic operation such as gas sparging (Li et al, 2008). As mention above, not only the best recovery of phytochemical properties i.e.…”

Section: Effect Of Membrane Pore Size and Mwcomentioning

confidence: 96%

Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Laorko

Tongchitpakdee

et al. 2010

Journal of Food Engineering

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Section: Effect Of Membrane Pore Size and Mwcomentioning

confidence: 96%

Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Laorko

Tongchitpakdee

et al. 2010

Journal of Food Engineering

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“…In addition, membrane filtration is a technology which could further increase both concentration and purification of these enzymes easily. The proteases in yellowfin tuna spleen could be isolated and partially purified by ultrafiltration (Li, Youravong, & H-Kittikun, 2006;Li, H-Kittikun, & Youravong, 2008a). Therefore, the aim of the present work was to study the hydrolysis of casein and soybean protein isolate by the protease separated from yellowfin tuna spleen by membrane filtration.…”

Section: Introductionmentioning

confidence: 99%

Protein hydrolysis by protease isolated from tuna spleen by membrane filtration: A comparative study with commercial proteases

Youravong

H‐Kittikun

2010

LWT - Food Science and Technology

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“…The backflow techniques help lengthen the filtration time before the permeate flux decreases to an unaccepted level and as such they reduce the frequency of chemical washings. Use of dynamic membranes [19] or application of external forces like electric field and ultrasound, application of Gas/air sparging [20] are other techniques for enhancement of membrane separation performance. The use of spacers (in organic polymeric membranes) and turbulence promoters (in tubular ceramic membranes to create turbulent flow at the surface of the membrane or to increase shear) also prove their efficiency in improvement of membrane separation performance in many cases [21][22][23][24][25][26].…”

Section: Citationmentioning

confidence: 99%

Review on Membrane Technology Applications in Food and Dairy Processing

Dhineshkumar¹

2017

JABB

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The use of membrane technology as a processing and separation method in food industry is gaining wide application. Membrane separations can be used either as alternatives to conventional techniques or as novel technology for processing new ingredients and foods. Membrane separations are considered green technologies. In many cases, membrane processes are more advantageous than traditional technologies. For example, using cold pasteurization and sterilization with suitable membranes instead of high temperature treatment for the removal of microorganisms is more economical in terms of energy consumption. Using membrane filtration to remove microorganisms for shelf-life extension of foods instead of using additives and preservatives also create a green image for the processed foods as well as for the processing procedure. Concentration by membrane filtration instead of thermal evaporation does not employ severe heating and that it preserves the natural taste of food products and the nutritional value of heat-sensitive components. The recovery of valuable components in diluted effluents and wastewater treatment applications are among the most useful and currently active aspects of membrane technology. Pressure-driven membrane processes, namely MF, UF, NF and RO facilitate separation of components with a large range of particle sizes. It is for this reason that they find wide range of applications in food processing industry. The first part of this manuscript is to give introduction about very basic knowledge in membrane separation technology. More importantly, this review presents up-to-date commercial and potential applications of pressure-driven membrane separation processes in dairy processing industry. Keywords: Introduction Theory of membrane separationsPressure-driven membrane processes: The pressure-driven membrane processes include microfiltration (MF), ultrafiltration (UF), nanofiltration (NF), and reverse osmosis (RO). When a feed is introduced to a membrane separation system it is separated into retentate (sometimes called concentrate), the fraction that is retained by the membrane, and permeate (also called filtrate), the fraction that passes through the membrane. The products of interest can either be in the retentate or in permeate or in both streams. The word 'pressure-driven' means that the main driving force for separation of these processes is transmembrane pressure (TMP), which is the pressure discrepancy between retentate sides and permeate side. Generally speaking, the pore sizes (or MWCO-molecular weight cut-off in cases of NF and RO) of membranes decrease in the order from MF to RO (Figure 1). However, the separation principle is not based on the pore sizes alone. Especially in UF and NF the charge of the molecules/solutes and their affinity for the filtering membrane are also important [1]. MF is normally used for separation of suspended particles and microorganisms from soluble components in feed. UF can be applied to separate soluble macromolecules such as proteins and peptides. NF...

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Separation of protease from yellowfin tuna spleen extract by ultrafiltration: Effect of hydrodynamics and gas sparging on flux enhancement and selectivity

Cited by 20 publications

References 35 publications

Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Effect of membrane property and operating conditions on phytochemical properties and permeate flux during clarification of pineapple juice

Protein hydrolysis by protease isolated from tuna spleen by membrane filtration: A comparative study with commercial proteases

Review on Membrane Technology Applications in Food and Dairy Processing

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