By a News Reporter-Staff News Editor at Life Science Weekly -- Researchers detail new data in Membrane Science. According to news reporting originating in Stuttgart, Germany, by NewsRx journalists, research stated, "We investigated the fractionation of bio-functional peptides from micellar casein hydrolysate by long-term cross-flow ultrafiltration (CFUF) and long-term cross-flow electro membrane filtration (CFEMF) in order to characterize the impact of fouling on fractionation. Electrolytic parameters, flux, mass flow of protein, protein content and the peptide concentration were monitored to follow the evolution of fouling."
The news reporters obtained a quote from the research from the University of Hohenheim, "The mass flow of protein of 9.8 +/- 0.9 g h(-1) m(-2) observed for CFUF increased significantly to up to 36.0 +/- 1.6 g h(-1) m(-2) on application of an electrical field. A higher total migration rate of 40% of ACE-inhibitory peptides was found by CFEMF compared to conventional filtration (23%). Once the composition of fouling was characterized via atomic force microscopy (AFM) and HPLC, the fouling layer was removed after CFUF by the application of an electric field and by the reversal of the electric field after CFEMF. The results indicate that electrostatic interactions are the main driving forces within the process."
According to the news reporters, the research concluded: "Additionally, the ACE-inhibitory activity of the micellar casein hydrolysate (217 mu g mL(-1)) and the permeate fractions (CFUF 109 mu g mL(-1) and CFEMF 36 mu g mL(-1)) revealed a significant increase in ACE-inhibitory activity of CFEMF permeate."
For more information on this research see: A study of fouling during long-term fractionation of functional peptides by means of cross-flow ultrafiltration and cross-flow electro membrane filtration. Journal of Membrane Science, 2013;446():440-448. Journal of Membrane Science can be contacted at: Elsevier Science Bv, PO Box 211, 1000 Ae Amsterdam, Netherlands. (Elsevier - www.elsevier.com; Journal of Membrane Science - www.elsevier.com/wps/product/cws_home/502692)
Our news correspondents report that additional information may be obtained by contacting A. Holder, University of Hohenheim, Inst Food Sci & Biotechnol, Dept. of Dairy Sci & Technol, D-70599 Stuttgart, Germany. Additional authors for this research include J. Weik and J. Hinrichs (see also Membrane Science).
Keywords for this news article include: Europe, Germany, Peptides, Proteins, Stuttgart, Amino Acids, Membrane Science
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