Stirring-assisted dead-end ultrafiltration for protein and polyphenol recovery from purple sweet potato juices: Filtration behavior investigation and HPLC-DAD-ESI-MS2 profiling
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- 作者：Zhenzhou Zhua ; Fenqi Yuana ; Zhengming Xua ; Wuliang Wanga ; Xiaohui Dia ; Francisco J. Barbab ; Wangyang Shena ; whwangyangshen@126.com" class="auth_mail" title="E-mail the corresponding author ; Mohamed Koubaac ; koubaa.mohamed@gmail.com" class="auth_mail" title="E-mail the corresponding author
- 关键词：Purple sweet potato ; Membrane ; Ultrafiltration ; Separation ; Fouling
- 刊名：Separation and Purification Technology
- 出版年：2016
- 出版时间：1 September 2016
- 年：2016
- 卷：169
- 期：Complete
- 页码：25-32
- 全文大小：847 K
文摘
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Stirring assisted dead-end filtration to recover polyphenols from purple sweet potato juices.
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The highest protein removal (86%) and polyphenol selectivity (12.2) were obtained at 600 rpm.
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The optimum ultrafiltration conditions were 600 rpm, 100 kDa membrane and TMP of 0.3 MPa.