Work is in progress in Japan on the utilization of ultrafiltration technique for the recovery of protein from milk and soy wheys, crushed potato and minced fish meat drain waters, and so on.
Any significant break through is not yet achieved in this field on the industrial scale application of this technique due to the adsorption of the protein on the membrane surface, resulting in a decrease of permeability and membrane efficiency. This problem needs to be handled on the top priority to popularize industrial scale application of this technique.
Ultrafiltration was applied in a fish soluble manufacturing plant, and indicated that a typical phenomenon of selected affinity exists between membrane surface and some of the components of fish protein soluble.
This finding led to the selection of suitable membranes showing minimum adsorption of protein on the surface, which led to the concentration of fish protein solution with high degree of efficiency through ultrafiltration
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