Xanthan gum assisted foam fractionation for the recovery of casein from the dairy wastewater
Xanthan gum assisted foam fractionation for the recovery of casein from the dairy wastewater
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DOI：
10.1080/10826068.2019.1658119
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发表时间：
2019-08-26
影响因子：
2.9
通讯作者：
Zhao, Xiaomei
中科院分区：
文献类型：
--
作者：
Wu, Zhaoliang;Yin, Hao;Zhao, Xiaomei
酪蛋白是哺乳动物乳汁中的主要蛋白质，在乳制品生产过程中，酪蛋白大量流失在废水中。采用泡沫分离法从乳品废水中回收酪蛋白。为了提高泡沫稳定性，利用蛋白质与多糖的缔合作用，选用黄原胶作为泡沫稳定剂。扫描电子显微镜（SEM）和荧光发射光谱的结果表明，酪蛋白与黄原胶的结合主要是通过静电吸引作用实现的，pH值对结合作用有显著影响。黄原胶的引入对酪蛋白分散液的表面张力、起泡能力、泡沫稳定性、浊度、zeta电位和平均粒径等均有显著影响。在pH值为6.0、装液量为400 mL、酪蛋白与黄原胶的质量比为1：2、体积流速为100 mL/min、气体分布器孔径为0.180 mm的适宜操作条件下，酪蛋白的富集率和回收率分别达到16.81和86.51%。本工作有望提供一种经济有效的方法，通过提高泡沫稳定性的基础上分子间的力量，以回收微量的所需材料。
Casein was the major protein in the milk of mammals and it was massively lost in the discharged wastewater during dairy product manufacture. This work was aimed at recovering casein from the dairy wastewater by using foam fractionation. In order to improve the foam stability, xanthan gum was used as the foam stabilizer based on the association between protein and polysaccharide. The results of the scanning electron microscope (SEM) and fluorescence emission spectrum suggested that casein could be associated with xanthan gum primarily through electrostatic attraction, which was significantly affected by pH. Moreover, the introduction of xanthan gum had a marked impact on the surface tension, foam ability, foam stability, turbidity, zeta potential and average particle size of casein dispersion. Foam fractionation was performed under the suitable operation condition of pH 6.0, loading liquid volume 400 mL, amount ratio of casein and xanthan gum 1:2, volumetric airflow rate 100 mL/min and pore diameter of gas distributor 0.180 mm. The enrichment ratio and the recovery percentage of casein reached as high as 16.81 and 86.51%, respectively. This work is expected to provide a cost-effective method to recover the trace desired material through improving foam stability based on intermolecular forces.