Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
6665408 | Journal of Food Engineering | 2015 | 9 Pages |
Abstract
The most promising stages are 50Â kDa UF and NF based on SDS-PAGE analyses and total amino acid concentration. The 50Â kDa stage produces a protein concentrate (>17Â kDa). NF produces a retentate containing sugars, amino acids and smaller peptides and a NF permeate containing salt and acetic acid ready for reuse. 42% of the spent marinade is recovered to substitute fresh water and chemicals. The waste water amount is reduced 62.5%. Proteins are concentrated 30 times, while amino acids and smaller peptides are concentrated 11 times.
Related Topics
Physical Sciences and Engineering
Chemical Engineering
Chemical Engineering (General)
Authors
Lene Fjerbæk Søtoft, Juncal Martin Lizarazu, Behnaz Razi Parjikolaei, Henrik Karring, Knud V. Christensen,