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Reduction of proteins and products of their hydrolysis in process of cleaning post-production herring (Clupea harengus) marinating brines by using membranes
- Source :
- Membrane Water Treatment. 7:451-462
- Publication Year :
- 2016
- Publisher :
- Techno-Press, 2016.
-
Abstract
- The molecular weight of proteins and protein hydrolysis products (PHP) in the fractionated postproduction marinating brines left after herring marination process was determined by the HPLC. The proteins and PHP retention was evaluated in the three-stage purification process with the usage of polypropylene bag (25 μm) and ceramic membranes with the cut-off of 150 and 1 kDa. It was found that the process of marination contributes to high participation of compounds in the post-production marinating brines. Those are characterised by low molecular weight, formed as a result of protein hydrolysis. Each stage of the scavenging process was reducing the content of proteins and PHP. The lowest retention was observed in the stage at which a PP bag was used, while the highest in the UF process, with the usage of 150 kDa membrane. The total retention of proteins and PHP differed according to the type of post-production marinating brines and reached the level of 16-22%.
- Subjects :
- Chromatography
Hydrolyzed protein
biology
Chemistry
General Chemical Engineering
Ultrafiltration
Marination
04 agricultural and veterinary sciences
Clupea
biology.organism_classification
040401 food science
High-performance liquid chromatography
Fishery
Hydrolysis
0404 agricultural biotechnology
Membrane
Ceramic membrane
Water Science and Technology
Subjects
Details
- ISSN :
- 20058624
- Volume :
- 7
- Database :
- OpenAIRE
- Journal :
- Membrane Water Treatment
- Accession number :
- edsair.doi...........d0b075f6f54ff7120e4d3e1f45a20a4e
- Full Text :
- https://doi.org/10.12989/mwt.2016.7.5.451