Looking at current trends within downstream processing (DSP) of high value bioproducts, it shows that there are ongoing efforts in replacing batch processes by continuous variants. However, a unit procedure which still lacks simple and compact variant is diafiltration. Here, we present such single piece diafiltration equipment achieving buffer exchange up to 99.90%. The device composed 3D-print...

This paper is a preliminary study that deals with time-optimal control of a batch membrane diafiltration processes where fouling of the equipped membrane is pronounced. We account for the membrane fouling by its dynamic model where the pore blocking mechanism applies. It is assumed that due to the deposit of foulants, the radius of membrane pores decreases and the part of membrane surface becom...

Effects of oxidative browning inhibitors on sweet potato protein (SPP) recovery and quality were studied. Oxidative browning inhibitors successfully decreased sweet potato oxidative browning, but reduced both SPP extractability and recovery. Ultrafiltration/diafiltration processed sweet potato (UDSP) protein (at pH 4, 6 and 7) showed significantly (p<0.05) higher yield, purity, solubility, ther...

Diafiltration is an ultrafiltration membrane technique for completely removing, replacing, or lowering the concentration of salts or solvents from solutions containing proteins, peptides, nucleic acids, and other biomolecules. The process selectively uses permeable (porous) membrane filters to separate the components of solutions and suspensions based on their molecular size. Smaller molecules ...

A protein fraction was obtained from human erythrocyte ghosts by solubilization with Triton X-100 or octylglucoside. Triton X-100 was removed from the protein by Bio-Beads SM-2 and octylglucoside, by diafiltration. The solubilized protein fraction catalyzed D-glucose uptake when reconstituted in sonicated liposomes. The uptake was time dependent and inhibited by mercuric ions or cytochalasin B....

Turbidity of freshly squeezed apple juice is produced by a polydisperse suspension of particles coming from the cellular tissue. After precipitation of coarse particles by gravity, only fine-colloidal particles remain in suspension. Aggregation of colloidal particles leads to the formation of fractal structures. The fractal dimension is a measure of the internal density of these aggregates and ...