Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation
The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to fi...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Maruyama, Hideo [verfasserIn] Seki, Hideshi [verfasserIn] |
|---|
| Format: |
E-Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2022 |
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| Schlagwörter: |
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| Übergeordnetes Werk: |
Enthalten in: Process safety and environmental protection - Amsterdam : Elsevier, 1990, 162, Seite 1102-1106 |
|---|---|
| Übergeordnetes Werk: |
volume:162 ; pages:1102-1106 |
| DOI / URN: |
10.1016/j.psep.2022.05.015 |
|---|
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ELV007973020 |
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| 245 | 1 | 0 | |a Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
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| 520 | |a The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. | ||
| 650 | 4 | |a Foam separation | |
| 650 | 4 | |a Milk whey protein | |
| 650 | 4 | |a Calcium | |
| 650 | 4 | |a Magnesium | |
| 650 | 4 | |a Separation | |
| 700 | 1 | |a Seki, Hideshi |e verfasserin |4 aut | |
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10.1016/j.psep.2022.05.015 doi (DE-627)ELV007973020 (ELSEVIER)S0957-5820(22)00407-4 DE-627 ger DE-627 rda eng 660 540 333.7 DE-600 58.18 bkl Maruyama, Hideo verfasserin aut Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. Foam separation Milk whey protein Calcium Magnesium Separation Seki, Hideshi verfasserin aut Enthalten in Process safety and environmental protection Amsterdam : Elsevier, 1990 162, Seite 1102-1106 Online-Ressource (DE-627)318710420 (DE-600)2008004-9 (DE-576)284747785 nnns volume:162 pages:1102-1106 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.18 Chemische Betriebstechnik AR 162 1102-1106 |
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10.1016/j.psep.2022.05.015 doi (DE-627)ELV007973020 (ELSEVIER)S0957-5820(22)00407-4 DE-627 ger DE-627 rda eng 660 540 333.7 DE-600 58.18 bkl Maruyama, Hideo verfasserin aut Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. Foam separation Milk whey protein Calcium Magnesium Separation Seki, Hideshi verfasserin aut Enthalten in Process safety and environmental protection Amsterdam : Elsevier, 1990 162, Seite 1102-1106 Online-Ressource (DE-627)318710420 (DE-600)2008004-9 (DE-576)284747785 nnns volume:162 pages:1102-1106 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.18 Chemische Betriebstechnik AR 162 1102-1106 |
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10.1016/j.psep.2022.05.015 doi (DE-627)ELV007973020 (ELSEVIER)S0957-5820(22)00407-4 DE-627 ger DE-627 rda eng 660 540 333.7 DE-600 58.18 bkl Maruyama, Hideo verfasserin aut Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. Foam separation Milk whey protein Calcium Magnesium Separation Seki, Hideshi verfasserin aut Enthalten in Process safety and environmental protection Amsterdam : Elsevier, 1990 162, Seite 1102-1106 Online-Ressource (DE-627)318710420 (DE-600)2008004-9 (DE-576)284747785 nnns volume:162 pages:1102-1106 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.18 Chemische Betriebstechnik AR 162 1102-1106 |
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10.1016/j.psep.2022.05.015 doi (DE-627)ELV007973020 (ELSEVIER)S0957-5820(22)00407-4 DE-627 ger DE-627 rda eng 660 540 333.7 DE-600 58.18 bkl Maruyama, Hideo verfasserin aut Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. Foam separation Milk whey protein Calcium Magnesium Separation Seki, Hideshi verfasserin aut Enthalten in Process safety and environmental protection Amsterdam : Elsevier, 1990 162, Seite 1102-1106 Online-Ressource (DE-627)318710420 (DE-600)2008004-9 (DE-576)284747785 nnns volume:162 pages:1102-1106 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.18 Chemische Betriebstechnik AR 162 1102-1106 |
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10.1016/j.psep.2022.05.015 doi (DE-627)ELV007973020 (ELSEVIER)S0957-5820(22)00407-4 DE-627 ger DE-627 rda eng 660 540 333.7 DE-600 58.18 bkl Maruyama, Hideo verfasserin aut Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation 2022 nicht spezifiziert zzz rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. Foam separation Milk whey protein Calcium Magnesium Separation Seki, Hideshi verfasserin aut Enthalten in Process safety and environmental protection Amsterdam : Elsevier, 1990 162, Seite 1102-1106 Online-Ressource (DE-627)318710420 (DE-600)2008004-9 (DE-576)284747785 nnns volume:162 pages:1102-1106 GBV_USEFLAG_U SYSFLAG_U GBV_ELV SSG-OLC-PHA GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_31 GBV_ILN_32 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_74 GBV_ILN_90 GBV_ILN_95 GBV_ILN_100 GBV_ILN_101 GBV_ILN_105 GBV_ILN_110 GBV_ILN_150 GBV_ILN_151 GBV_ILN_224 GBV_ILN_370 GBV_ILN_602 GBV_ILN_702 GBV_ILN_2001 GBV_ILN_2003 GBV_ILN_2004 GBV_ILN_2005 GBV_ILN_2006 GBV_ILN_2009 GBV_ILN_2010 GBV_ILN_2011 GBV_ILN_2014 GBV_ILN_2015 GBV_ILN_2020 GBV_ILN_2021 GBV_ILN_2025 GBV_ILN_2026 GBV_ILN_2027 GBV_ILN_2031 GBV_ILN_2034 GBV_ILN_2038 GBV_ILN_2044 GBV_ILN_2048 GBV_ILN_2049 GBV_ILN_2050 GBV_ILN_2055 GBV_ILN_2056 GBV_ILN_2059 GBV_ILN_2061 GBV_ILN_2064 GBV_ILN_2065 GBV_ILN_2068 GBV_ILN_2088 GBV_ILN_2106 GBV_ILN_2108 GBV_ILN_2110 GBV_ILN_2111 GBV_ILN_2112 GBV_ILN_2113 GBV_ILN_2118 GBV_ILN_2119 GBV_ILN_2122 GBV_ILN_2129 GBV_ILN_2143 GBV_ILN_2147 GBV_ILN_2148 GBV_ILN_2152 GBV_ILN_2153 GBV_ILN_2190 GBV_ILN_2232 GBV_ILN_2336 GBV_ILN_2470 GBV_ILN_2507 GBV_ILN_2522 GBV_ILN_2548 GBV_ILN_4035 GBV_ILN_4037 GBV_ILN_4046 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4242 GBV_ILN_4249 GBV_ILN_4251 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4326 GBV_ILN_4333 GBV_ILN_4334 GBV_ILN_4335 GBV_ILN_4338 GBV_ILN_4393 58.18 Chemische Betriebstechnik AR 162 1102-1106 |
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Enthalten in Process safety and environmental protection 162, Seite 1102-1106 volume:162 pages:1102-1106 |
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Maruyama, Hideo @@aut@@ Seki, Hideshi @@aut@@ |
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Maruyama, Hideo |
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Maruyama, Hideo ddc 660 bkl 58.18 misc Foam separation misc Milk whey protein misc Calcium misc Magnesium misc Separation Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
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660 540 333.7 DE-600 58.18 bkl Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation Foam separation Milk whey protein Calcium Magnesium Separation |
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ddc 660 bkl 58.18 misc Foam separation misc Milk whey protein misc Calcium misc Magnesium misc Separation |
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ddc 660 bkl 58.18 misc Foam separation misc Milk whey protein misc Calcium misc Magnesium misc Separation |
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Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
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Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
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enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
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Enhancement of separation rate and recovery efficiency of milk whey proteins by addition of calcium and magnesium ions in batch foam separation |
| abstract |
The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. |
| abstractGer |
The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. |
| abstract_unstemmed |
The influence of Ca2+ and Mg2+ to milk whey solution at pH 6 on the enhancement of proteins recovery in batch foam separation was investigated. The pH of whey solution produced in cheese production was about pH 6. The separation rate was evaluated by the separation rate constant, k, by fitting to first-order kinetic equation, and the recovery efficiency was evaluated by the fraction of residual concentration of whey proteins. In the comparison of the case without and with the addition at pH 6, in the case with the addition of Ca2+ and Mg2+ in the range over 0.06 mol/L, the k became 4.4-fold and 2.0-fold larger, and the recovery efficiency became 5.3-fold and 1.9-fold larger than those in the case without the addition. The overall equilibrium adsorption constant, K, and the overall saturated adsorption density, X s, were also affected by the addition of Ca2+ and Mg2+. The variation tendency of K and X s was quite different. As increasing the concentration of both Ca2+ and Mg2+, mostly K decreased, on the other hand, X s increased. Judging from these results, the formation of aggregates/complexes of whey proteins by the addition of Ca2+ and Mg2+ was suggested. The addition of Ca2+ and Mg2+ could enhance the separation rate and recovery efficiency. |
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|
| score |
7.40077 |