Separation of functional macromolecules and micromolecules: From ultrafiltration to the border of nanofiltration

被引：234

作者：

Galanakis, Charis M. ^{[1
]}

机构：

[1] Galanakis Labs, Dept Res & Innovat, Skalidi 34, GR-73131 Khania, Greece

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2015年 / 42卷 / 01期

关键词：

OLIVE MILL WASTEWATERS; WHEY-PROTEIN; BETA-LACTOGLOBULIN; DIETARY FIBER; BY-PRODUCTS; EMERGING TECHNOLOGIES; BIOACTIVE COMPOUNDS; MEMBRANE; FRACTIONATION; RECOVERY;

D O I：

10.1016/j.tifs.2014.11.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The recovery of functional compounds from underutilized bio-resources is today accomplished in five distinct stages, whereas ultrafiltration has been utilized for the separation and the clarification of macromolecules from smaller molecules or the opposite. The current article highlights the outcomes of an integral study including research articles, which cover the separation mechanisms dominating during UF (from 100 to 1 kDa) of different feed solutions and extracts, under similar processing conditions. Target macromolecules concern dietary fibers (i.e. pectin, beta-glucan), proteins and polymeric anthocyanins, while assayed micromolecules were sugars, cations, monomeric anthocyanins and different phenolic classes such as o-diphenols, hyxrodycinnamic acid derivatives and flavonols.

引用

页码：44 / 63

页数：20

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