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Recovery of sporamin from naturally fermented sweet potato starch slurry by foam fractionation
Author(s) -
Li PengGao,
Mu TaiHua
Publication year - 2012
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2012.03046.x
Subject(s) - slurry , foam fractionation , fermentation , starch , ipomoea , fractionation , chemistry , wastewater , food science , chromatography , pulp and paper industry , botany , materials science , biochemistry , waste management , biology , pulmonary surfactant , composite material , engineering
Summary 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.