Recovery of sporamin from naturally fermented sweet potato starch slurry by foam fractionation

文献类型： 外文期刊

第一作者： Li, Peng-Gao

作者： Li, Peng-Gao;Mu, Tai-Hua;Li, Peng-Gao

作者机构：

关键词： Foam fractionation;natural fermentation;sporamin;sweet potato

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2012 年 47 卷 9 期

页码：

收录情况： SCI

摘要： To recover sporamin, the major storage protein in sweet potato (Ipomoea batatas L. Lam.), from the wastewater generated by starch extracting industry by foam fractionation, the pH of the wastewater must be decreased to near three. This work explores a novel strategy where natural fermentation of the starch slurry was used to lower the pH without adding any acids. This work shows that after fermenting for 7 days the pH in the slurry significantly decreased from 6.57 +/- 0.15 to 3.40 +/- 0.00 (P < 0.05). Subsequently, sporamin was successfully recovered from the slurry with a peak recovery and enrichment of 87.9 +/- 6.07% and 1.55 +/- 0.11, respectively, at day 7. However, the concentration of protein in the slurry decreased correlatively with the decrease in pH value (r = 0.828, P = 0.042). Taken together, we concluded that the new strategy is feasible for recovering sporamin from the wastewater and fermentation for 4-7 days was recommended.

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