Use of commercial enzymatic and non-enzymatic detergents

被引：6

作者：

Arguello, MA ^{[1
]}

Elzo, D ^{[1
]}

Riera, FA ^{[1
]}

Alvarez, R ^{[1
]}

机构：

[1] Univ Oviedo, Lab Genie Chim, E-33006 Oviedo, Spain

来源：

CANADIAN JOURNAL OF CHEMICAL ENGINEERING | 1998年 / 76卷 / 02期

关键词：

D O I：

10.1002/cjce.5450760216

中图分类号：

TQ [化学工业];

学科分类号：

0817 ;

摘要：

The main aim of this study is to characterize the effect of some commercial detergents on whey proteins in order to select an efficient detergent to clean inorganic membranes fouled during the process of whey proteins fractionation. The influence of such variables such as time, pH, temperature, type and detergent concentration on the rate of protein hydrolysis has been established. Also, the nature and size of produced peptides have been determined. The most efficient values of cleaning parameters have been obtained by using the enzymatic detergent P3-Ultrasil 62.

引用

页码：276 / 280

页数：5

共 6 条

[1]

ARGUELLO MA, 1996, 4 INT C IN MEMBR GAT

[2]

ARGUELLO MA, 1995, EUROMEMBRANE 95

[3] SPECTROPHOTOMETRIC ASSAY USING ORTHO-PHTHALDIALDEHYDE FOR DETERMINATION OF PROTEOLYSIS IN MILK AND ISOLATED MILK-PROTEINS [J].