深层过滤在酱油除浊中的应用研究

本文采用深层过滤法对酱油过滤进行分析，得出结论：酱油用石英砂介质过滤最佳条件为：温度60℃，过滤速度10L／m^2h；过滤压力0．07Mpa；床层高度800mm；过滤床层粒度0.6-0.9mm；在该条件下，过滤除去率为83．5％－91．7％。     

无机陶瓷膜澄清酱油的工艺研究

研究了不同孔径的无机陶瓷膜处理酱油，膜通量与过滤温度、过滤时间、操作压力及流速的关系，确定选用200nm的陶瓷膜、操作温度在30℃左右、操作压力为0．20 MPa过滤酱油可以解决酱油的二次沉淀现象，并可获得较高的膜通量。     

膜分离技术在酱油过滤中的应用研究

本利用不同孔径无机膜和有机膜过滤设备，对酱油进行过滤试验，比较了几种常用过滤设备过滤速度，产量和生产成本等。结果表明：膜过滤虽然成本相对较高，但应用于酱油生产中是可行的，孔径为1．2μm的无机陶瓷膜过滤机较好。     

浑浊酱油的再利用

本文针对浑浊酱油中的浑浊物进行了分析，实验，确定以低盐固态发酵法生产酱油产生的酱渣为过滤介质，与浑浊酱油混合，利用小型压榨设备，再提取酱油是一种简便易行的处理浑浊酱油的方法，既保护了环境又提高了效益。     

陶瓷膜在酱油生产中的应用

应用0.4μm孔径的陶瓷膜对原酱油及酱油沉淀物进行过滤，除菌率达99％以上，酱油品质较好；对膜通量的变化及膜的清洗进行了研究。结论是将陶瓷膜应用于酱油生产中值得推广。     

采用超滤膜处理生酱油的技术

该文阐述了使用超滤膜装置进行过滤和澄清后，得到了基本无菌，理化指标无大变化，不损害原有风味，味道丰满圆润的酱油。超滤膜采用聚乙烯醇，操作压力为0．09MPa-0．11MPa，温度为室温，循环液流速为300L/min。     

除去酱油沉淀的探讨

“色不稳定”“有沉淀”是我国酱油质量的一大缺欠，寻求一种切实可行的后处理方法来提高我国酱油质量档次，是非常必要的。膜分离技术是近二十年迅速发展起来的分离技术，由于它具有节能、优质、高效等优点，已广泛用于医药、化工、生化、电子以及食品工业领域，展示了广阔的应用前景，其中应用到工业规模生产中的膜分离过程，主要有超滤（UF），反渗透（RO），微孔过滤（MF），电修桥（ED），液膜分离（LM），渗透蒸发（PV）等，本文将主要介绍膜技术在酱油生产中的情况。1微扎过滤采用o一05p的MF，对酱油进行过滤，结果见表1、表2…     

无机陶瓷膜澄清酱油的工艺研究

采用孔径为200nm、450nm、800nm的无机陶瓷膜过滤酱油,除去其中的大分子蛋白质及菌体,以澄清酱油消除二次沉淀现象。研究了不同孔径的无机陶瓷膜处理酱油,膜通量与过滤温度、过滤时间、操作压力及流速的关系,确定了选用200nm的陶瓷膜、操作温度在30℃、操作压力为0.20MPa过滤酱油可以解决酱油的二次沉淀现象,并可获得较高的膜通量。     

不同截留分子质量超滤膜对酱油过滤性能的比较

分别采用截留分子质量为50 ku、100 ku、150 ku、200 ku的超滤膜对酱油原油进行过滤。试验结果表明,几种型号超滤膜过滤对酱油主要指标氨基酸态氮几乎没有影响。从沉淀去除而言,50 ku和100 ku的超滤膜对酱油原油沉淀的去除率更好,分别达到了91.1%和91.7%。从过滤效果而言,50 ku和100 ku超滤膜更佳,过滤后酱油滤液的OD650 nm值分别为0.10、0.15;浑浊度值分别为1 750、1 800。相同条件下四种超滤膜再生后通量恢复率分别为99.5%、97.5%、95.0%、92.5%。从过滤效果、过滤后滤液稳定性、过滤后清洗膜再生通量恢复率等方面综合考虑,截留分子质量为100 ku的超滤膜更适合应用于酱油的提纯过滤。     

利用猪血生产酱油的技术研究

以猪血为原料，经天然复合蛋白酶水解、离心、过滤、调味和调色，制成酱油。结果：产品全氮１．９ｇ／１００ｍｌ，氨基氮０．８４ｇ／１００ｍｌ，超过大豆发酵酱油特级质量要求；色泽棕红，滋味鲜美，香气浓郁，体态澄清，浓度大；营养价值高，必需氨基酸比例４４．７％；出品率＞２００％；保质期６个月；不含黄曲霉素素Ｂ１。生产周期１２－２４ｈ，投资少、效益高、见效快，为猪血利用找到了一条新的有效途径。     

Purification and characterization of an extracellular beta-agarase from Bacillus sp. MK03

A new beta-agarase was purified from an agarolytic bacterium, Bacillus sp. MK03. The enzyme was purified 129-fold from the culture supernatant by ammonium sulfate precipitation, anion exchange and gel filtration column chromatographic methods. The purified enzyme appeared as a single band on sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE). Estimation of the molecular mass by SDS-PAGE and gel filtration gave values of 92 kDa and 113 kDa, respectively. The N-terminal amino acid sequence of the enzyme showed no homology to those of other known agarases. The optimum pH and temperature for this enzyme were 7.6 and 40 degrees C, respectively. The predominant hydrolysis product of agarose by this enzyme was neoagarotetraose, indicating the cleavage of beta-1,4 linkage. This enzyme could hydrolyze neoagarohexaose to produce neoagarotetraose and neoagarobiose; it could not hydrolyze these products. The enzyme digested agarose by endo-type hydrolysis.     

Application of marine biomaterials for nutraceuticals and functional foods

Recently, a great deal of interest has been paid by the consumers towards natural bioactive compounds as functional ingredients in the diets due to their various health beneficial effects. Hence, it can be suggested that bio-processed marine products are alternative sources for synthetic ingredients that can contribute to consumer’s well-being, as a part of nutraceuticals and functional foods. The ultra filtration membrane bioreactor is a novel technology to bio-process marine products. This review presents an overview of bio-processing and perspectives of bioprocessed marine products for use as nutraceuticals and functional foods.     

Versuche zur Verbesserung der Filtration von Stärkesirup

Experiments for Improvement of the Filtration of Starch Syrup . Possibilities for the improvement of starch syrup filtration according to these experimental results do not primarily depend on the type of plant which is used but on composition and the amount of suspended matter in syrups to be filtered. It was found that products of discontinually operating reactors are inhomogeneous. Even in products of 40 DE unsoluted starch could be traced. Laboratory tests have shown that a change of filtration rate of starch hydrolysates in the range below 46 DE is greater than in the range over 46 DE. A connection was found to exist between the degree of degradation and the electro-kinetic properties. Moreover, it was found that the amount of filtration inhibiting matter cannot be reduced to a level below 5 vol.-%. For the removal of these gel-like components a gel separation unit for continual operation was constructed with a maximum capacity of 10 000 l/h. In practical application the apparatus removed 94% of the suspended matter extracted from the upper, middle and lower regions of the tank. Thus, the output of the filter station increased to 30 from 20 tons per day.     

Detection of gluten in a pilot-scale barley-based beer produced with and without a prolyl endopeptidase enzyme

ABSTRACT

Immunochemical and mass spectrometric methods were used to examine the gluten composition of a gluten-reduced beer produced by brewing with barley malt in the presence of prolyl endopeptidase (PEP) and a final filtration treatment with diatomaceous earth and perlite. The competitive ELISA is generally considered appropriate for the analysis of hydrolysed gluten, but it is not considered a scientifically valid method for the quantification of gluten in fermented or hydrolysed foods due to the lack of an appropriate reference standard. As no single analytical method can capture the spectrum of gluten-derived products in beer, a comprehensive approach was employed to analyse the intact and hydrolysed fractions of gluten with complementary methods. The combination of PEP addition and diatomaceous earth/perlite filtration was more effective at reducing the concentration of detectable gluten than each of the treatments alone. However, gluten proteins and/or polypeptides were observed in filtered, PEP-treated beers using sandwich ELISA methods, western blot, and bottom-up mass spectrometry. In addition, mass spectrometry results showed that the number of hydrolysed gluten peptides was almost unaffected by the filtration process. Gluten peptides that contained potentially immunopathogenic sequences were identified in the filtered PEP-containing beers by MS. Variability in gluten composition was observed between three replicate pilot-scale productions, suggesting that the gluten profile in beer could differ from batch to batch. As there is uncertainty in the detection and quantification of gluten in hydrolysed and fermented foods, characterisation of hydrolysed gluten by complementary analytical methodologies is recommended.     

熔喷法非织造布的应用与开发

利用熔喷法非织造布纤维细、柔软、透气性好、过滤效率高的特性,开发了吸油材料、医卫材料、超细绒保暖絮材、过滤材料、电池隔板等产品.     

Characterization,antigenicity and detection of fish gelatine and isinglass used as processing aids in wines

Fish gelatine (FG) and isinglass (IG) are widely used in the pharmaceutical industry and as ingredients or processing aids in food production. Both products are the focus of interest since several countries, particularly the member states of the EU and Japan, USA, Australia and New Zealand, have introduced special labelling regulations for allergenic foodstuffs, such as fish and products thereof. Thus, there is a demand for a reliable and sensitive method for the detection of FG and IG in foodstuffs. In this study, the characterization of various FGs and IGs, polyclonal antibodies raised against fish collagen and the development of a sensitive indirect ELISA for the detection of FG and IG is described. The ELISA method detected ≤0.11 µg ml^?1 from all FGs and IGs tested. The indirect ELISA was applied to various experimental wines where FG and IG had been used as processing aids and to several commercial wines. No residues of FG and IG were detected in the experimental wines additionally treated with bentonite, a strong adsorbent for proteins, and successive filtration. Additionally, no residues were found in the commercial wines. However, amounts of up to 0.33 µg ml^?1 were found in some experimental wines not treated with bentonite and successive filtration. Therefore, wines may contain traces of FG and IG that were used as processing aids during wine production. However, treatment with bentonite in combination with additional filtration had a clear impact on these residues.     

Recent advances in whey processing and valorisation: Technological and environmental perspectives

Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products. Techniques such as membrane filtration may be utilised, but these are not applicable to all categories of whey. Novel methodologies that are agile enough to deal with whey variability can produce valorised products. This review assesses the capability of whey processing techniques, applications and methodologies, discussing pertinent research that can innovate product development further. It focuses on environmental impacts of whey as a waste and ways of minimising it.     

Whey filtration: a review of products,application, and pretreatment with transglutaminase enzyme

In the cheese industry, whey, which is rich in lactose and proteins, is underutilized, causing adverse environmental impacts. The fractionation of its components, typically carried out through filtration membranes, faces operational challenges such as membrane fouling, significant protein loss during the process, and extended operating times. These challenges require attention and specific methods for optimization and to increase efficiency. A promising strategy to enhance industry efficiency and sustainability is the use of enzymatic pre-treatment with the enzyme transglutaminase (TGase). This enzyme plays a crucial role in protein modification, catalyzing covalent cross-links between lysine and glutamine residues, increasing the molecular weight of proteins, facilitating their retention on membranes, and contributing to the improvement of the quality of the final products. The aim of this study is to review the application of the enzyme TGase as a pretreatment in whey protein filtration. The scope involves assessing the enzyme's impact on whey protein properties and its relationship with process performance. It also aims to identify both the optimization of operational parameters and the enhancement of product characteristics. This study demonstrates that the application of TGase leads to improved performance in protein concentration, lactose permeation, and permeate flux rate during the filtration process. It also has the capacity to enhance protein solubility, viscosity, thermal stability, and protein gelation in whey. In this context, it is relevant for enhancing the characteristics of whey, thereby contributing to the production of higher quality final products in the food industry. © 2023 Society of Chemical Industry.     

Subject: Developments in assessing milk quality Use of membrane filtration for assessing the hygienic quality of milk and milk products

The hygienic quality of milk can be assessed by counting bacteria and somatic cells and quantifying sediment. Membrane filtration can be used to concentrate these components before quantification. The DEFT count, which uses membrane filtration and eprfluorescent microscopy, is a new rapid. sensitive, inexpensive method for counting bacteria and somatic cells in milk. Its use should permit better control and management of supplies and reduce the risk of poor quality milk products arising from high bacterial counts in the raw material. A new method of measuring sediment in milk based on membrane filtration, microscopy, and TV image analysis is being developed at the NIRD .     

生物柴油低温过滤阻塞性能的影响因素及评价方法

生物柴油低温过滤阻塞性能差是阻碍生物柴油发展的重要原因之一。为了加强生物柴油行业规范化,促进生物柴油产业健康发展,综述了生物柴油低温过滤阻塞性能的影响因素和评价方法,并根据不同影响因素提出了建议。生物柴油中饱和脂肪酸甲酯、脂肪酸甘油酯、游离甘油、甾醇糖苷均会影响生物柴油低温过滤阻塞性能。可通过调变生物柴油分子结构,添加流动性改进剂和冷冻分离饱和脂肪酸甲酯等方法,减少饱和脂肪酸甲酯对生物柴油低温过滤阻塞性能的负面影响。ASTM D7501是评价生物柴油低温过滤阻塞性能的有效方法。在ASTM D7501基础上,制定的适用于我国生物柴油低温过滤阻塞性能评价的试验方法,对于促进我国生物柴油产品品质提升具有现实意义。