4.6 Article

Protein enrichment by foam Fractionation: Experiment and modeling

期刊

CHEMICAL ENGINEERING SCIENCE
卷 256, 期 -, 页码 -

出版社

PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.ces.2022.117715

关键词

Protein; Foam fractionation; Flotation; Modeling; Dynamic adsorption; Surface equation of state; Flow-on-bubble

资金

  1. Deutsche Forschungsgemeinschaft (DFG) [HE 7529/2-1, HE 7529/3-1, AN 387/7]
  2. Helmholtz Zentrum Dresden-Rossendorf (HZDR)

向作者/读者索取更多资源

This study investigates the enrichment of bovine serum albumin protein through foam fractionation. Experiments and numerical simulations were conducted to analyze the recovery and grade of the extract. The results showed that foam coalescence accelerates liquid drainage, leading to a drier extract and higher protein enrichment. The simulation model successfully reproduced the experimental results within a reasonable error range, providing a useful tool for optimization and up-scaling of protein foam fractionation.
This work investigates the enrichment of bovine serum albumin (BSA) protein through foam fractionation. Here, we performed experiments using BSA and measured the recovery and grade of the extract. Additionally, an unsteady-state simulation of the protein foam fractionation process was carried out by numerically solving the liquid drainage equation in the foam. Thereby, the extracted liquid volume and protein concentration were calculated. Required quantities such as foam stability, interface coverage or bubble size distribution were measured in corresponding experiments and were fed into the model. The experiments showed that the foam coalescence accelerates the liquid drainage leading to dryer extract and higher protein enrichment. The modeling also reproduced the liquid recovery and extract concentration of the foam fractionation tests within a reasonable error range. The modeling solely relies on experimental inputs and does not require any tuning parameters. It can be further used for optimization or up-scaling of protein foam fractionation. (C) 2022 Published by Elsevier Ltd.

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