Concentration of proteins by foaming

✍ Scribed by Zdr. Lalchev; D. Exerowa

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 371 KB
• Volume: 23
• Category: Article
• ISSN: 0006-3592
• DOI: 10.1002/bit.260230402

✦ Synopsis

Abstract

Factors influencing foam concentration of proteins are studied. Projecting practical application of the results, the possibilities for obtaining good enrichment ratio are studied. The dependencies of enrichment ratio and albumin concentration in the foam on the initial solution concentration and expansion factor are investigated. Using a method of application of pressure difference in the Plateau‐Gibbs borders of the foam, stabilized by albumin and lysozyme, comparatively high enrichment ratio of the proteins is obtained. The method is applicable for any protein foams and is more effective for more stable foams. The enrichment ratio of albumin significantly depends on the parameters and properties of the foam (dispersion, expansion factor, stability, etc). and also on the initial concentration of the solution. The protein concentration in the foam and the foam dispersion depend in a different way on the initial concentration by the creation of pressure difference in the foam and the R^f^/C~0~ dependence shows a maximum. The latter indicates the existence of an optimum of the initial protein concentration with respect to the efficiency of the foam concentration and the foam separation of proteins from solutions.