食品与发酵工业2024，Vol.50Issue(9)：182-187,195,7.DOI:10.13995/j.cnki.11-1802/ts.035399
膜分离法提高麦芽四糖糖浆纯度的研究
Study on improving the purity of maltotetraose syrup by membrane separation
李佳明 1张宏建 1王靓 1陈旭升 1张建华1
作者信息
- 1. 江南大学生物工程学院,江苏无锡,214122||江南大学工业生物技术教育部重点实验室,江苏无锡,214122
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摘要
Abstract
This study aimed to investigate improving the purity of maltotetraose(G4)to over 80％from its syrup by the ultrafiltration(UF)-nanofiltration(NF)membranes technology.Results showed that high recovery of total sugar and high rejection of dextrin could be obtained in permeate generated by the UF membrane XT(cut-off of 1 000 Da).The NF membrane NFX(cut-off of 150-300 Da)was most suitable for improving the purity of G4 by using permeation flux,rejection rate,and separation coefficient as evaluation indexes.The optimal nanofiltration membrane process parameters were that transmembrane pressure was 1.0 MPa,the operating temperature was 35 ℃,the total sugar concentration was 15 g/L,and the purity of G4 after nanofiltration was increased from 73.40％to 78.20％.Fur-ther,a five-stage intermittent infiltration with a concentration factor of 2 was used,and the purity of G4 in the retentate reached 87.14％.The membrane separation process could not complete the absolute separation of oligosaccharides with similar molecular weight,but the pu-rity of G4 in the product could be increased by using the different retention rates of each sugar,which would be of great significance for further study on the application value of G4.关键词
麦芽四糖/超滤/纳滤/间歇渗滤/糊精分子质量分布Key words
maltotetraose/ultrafiltration/nanofiltration/intermittent feed diafiltration/molecular weight distribution of dextrin引用本文复制引用
李佳明,张宏建,王靓,陈旭升,张建华..膜分离法提高麦芽四糖糖浆纯度的研究[J].食品与发酵工业,2024,50(9):182-187,195,7.
