Precipitating Food Proteins Using High-Pressure Carbon Dioxide - Khorshid, Nawal
38,99 €
inkl. MwSt.
Versandkostenfrei*
Versandfertig in über 4 Wochen
payback
19 °P sammeln
  • Broschiertes Buch

In the process of proteins separation, it is important to reduce the consumption of salts, acids and bases for cleaner environment. To reduce the huge waste stream of salts, a high pressure carbon dioxide has been applied to precipitate two types of food proteins: soy protein and milk protein casein. The method is suitable for effective precipitation of both proteins and prevents local pH overshoot, which usually occurs in case of using mineral acids for the precipitation processes. It was possible to achieve 68.3 wt% of soy protein precipitate using 30 bars of pressurized carbon dioxide, at…mehr

Andere Kunden interessierten sich auch für
Produktbeschreibung
In the process of proteins separation, it is important to reduce the consumption of salts, acids and bases for cleaner environment. To reduce the huge waste stream of salts, a high pressure carbon dioxide has been applied to precipitate two types of food proteins: soy protein and milk protein casein. The method is suitable for effective precipitation of both proteins and prevents local pH overshoot, which usually occurs in case of using mineral acids for the precipitation processes. It was possible to achieve 68.3 wt% of soy protein precipitate using 30 bars of pressurized carbon dioxide, at pH of 5.60 and at constant temperature of 22±1oC. While for skimmed milk a precipitate of 67.4wt% casein was achieved using 30 bars of pressurized carbon dioxide, at pH of 6.25 and at a constant temperature of 40±1oC. RP-HPLC was used for the qualitative analysis of soy proteins. This process is considered one of the clean processes which lead to highly purified food proteins which need no further treatments to purify the product, which could be used in food, non food products, athletes and pharmaceutical manufacturing.
Autorenporträt
Nawal Khorshid has obtained her ME degree in Chemical and Materials Engineering in 2004 at The University of Auckland, New Zealand. B.Sc. Chemical Engineering at Baghdad University. She worked for the Ministry of Agriculture and Fisheries in Auckland, and as a research engineer for the Iraqi Research Council.