泡沫分离技术在食品工业中的应用现状

APPLICATION SITUATION OF FOAM FRACTIONATION IN FOOD INDUSTRY

泡沫分离技术作为一种新型的分离浓缩方法,目前已经广泛应用于食品工业中.主要综述泡沫分离技术在蛋白质与酶、糖及皂苷类有效成分的分离提取中的应用现状,指出了泡沫分离技术目前存在的问题及发展趋势.

The foam fractionation technology has been widely applied in food industry as a new technology. The present study was to review the foam fractionation application situation in protein, enzyme, sugar and saponin. Proteins are a biological surfactant, which contains polar and non-polar groups, and can be selectively adsorbed to the gas-liquid interface in the solution. Thus, the substances such as enzyme and protein can be isolated from the low concentration solution. Sugar is generally found in plants and microorganisms and the extraction of sugar by foam separation technology is carried out according to the surface activity difference between sugar and protein or other substances. Saponin containing hydrophilic polysaccharides and hydrophobic sapogenin,is a kind of excellent natural non-ionic surface active components with good foaming properties. So saponins from natural plants can be isolated by foam separation method, which has been widely used in soybean isoflavone aglycones, ginseng saponin, bamboo ginseng saponin and so on. The current problem and development tendency of foam fractionation were also disscussed in this paper.