Lupine protein enrichment by milling and electrostatic separation
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- 作者：Jue Wang ; Jun Zhao ; Martin de Wit ; Remko M. Boom ; Maarten A.I. Schutyser ; maarten.schutyser@wur.nl" class="auth_mail" title="E-mail the corresponding author
- 关键词：Dry fractionation ; Milling ; Electrostatic separation ; Agglomeration
- 刊名：Innovative Food Science & Emerging Technologies
- 出版年：2016
- 出版时间：February 2016
- 年：2016
- 卷：33
- 期：Complete
- 页码：596-602
- 全文大小：951 K
文摘
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An optimised dry fractionation process for lupine protein enrichment is proposed.
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Relatively coarsely milled lupine flour is preferred for electrostatic separation.
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Protein enrichment by electrostatic separation is 15% higher than air classification.
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Step-wised milling & electrostatic separation improves both yield and purity.