Study on Desalination of Oat Protein Hydrolysate with Macroporous Adsorption Resin DA201-CⅡ

doi:10.7506/spkx1002-6630-200910022

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (10): 118-122.doi: 10.7506/spkx1002-6630-200910022

Previous Articles Next Articles

Study on Desalination of Oat Protein Hydrolysate with Macroporous Adsorption Resin DA201-CⅡ

REN Qing1，ZHANG Xiao-ping1，ZHAO Shi-feng2，JIANG Qiong1， LIU Yong-guo1， DONG Yin-mao1,*

(1. Beijing Key Laboratory of Plant Resources Research and Development, Beijing Technology and Business University, Beijing
100037, China；2. Zhangjiakou Academy of Agricultural Sciences, Zhangjiakou 075000, China)

Received:2008-08-07 Revised:2008-12-01 Online:2009-05-15 Published:2010-12-29
Contact: DONG Yin-mao1,* E-mail:ymdong2008@163.com

Abstract

Abstract:

Several macroporous adsorption resins were applied to desalination of oat protein hydrolysate. The experiments of static adsorption and desorption showed that macroporous adsorption resin DA201-CⅡhad the highest adsorption-desorption capability and to oat peptides among 8 resins. In further study, the optimal desalination conditions of oat protein hydrolysate with the resin DA201-CⅡwere confirmed as follows: pH of oat protein hydrolysate 4.0, concentration of oat peptides 39 mg/ml, flow rate of water washing 1 BV/h, and desorption rate of 75% ethanol 1.5 ml/min. Under these conditions, the desaltion rate reached about 93.4%, and the recovery of oat peptides was about 72.3%.

Key words: macroporous adsorption resin (MAR), oat peptides, desalination, adsorption, desorption

CLC Number:

TS201.2

REN Qing1，ZHANG Xiao-ping1，ZHAO Shi-feng2，JIANG Qiong1， LIU Yong-guo1， DONG Yin-mao1,*. Study on Desalination of Oat Protein Hydrolysate with Macroporous Adsorption Resin DA201-CⅡ[J]. FOOD SCIENCE, 2009, 30(10): 118-122 https://doi.org/10.7506/spkx1002-6630-200910022

[1]	ZHOU Hao, ZHAO Hailin, QI Yanxia. Application of Matrix-Assisted Laser Desorption/Ionization Time-of-Flight Mass Spectrometry in the Study of Endogenous Peptides in Dairy Products [J]. FOOD SCIENCE, 2026, 47(6): 404-414.
[2]	WANG Lang, LIU Simiao, LIU Linlin, HUANG Yuyang, ZHU Xiuqing, ZHU Ying. Interfacial Regulation Mechanisms and Stability of Animal and Plant Protein-Based Emulsions: A Review [J]. FOOD SCIENCE, 2026, 47(3): 13-24.
[3]	SUN Xiuhu, LI Juxiu, SHENG Zhanwu. Interaction of Food-Related Nanoparticles with Proteins: Advances in the Formation, Properties and Functions of Protein Corona [J]. FOOD SCIENCE, 2026, 47(10): 420-432.
[4]	XIONG Yanshu, WEI Wei, LI Mei, WANG Jiaxin, LU Haiqin, LI Wen, LI Kai. Construction of Polyamine Modified Soy Protein/Graphene Oxide Composite Aerogel and Mechanism by Which It Efficiently Removes Saccharin [J]. FOOD SCIENCE, 2025, 46(7): 23-33.
[5]	LI Jiahao, WANG Tianlin, CAI Yuzheng, LIU Sihan, LI Tiange, WAN Libin, HUANG Xianqing, SONG Lianjun. Recent Progress in the Application of Nanomaterials in Mycotoxin Detoxification [J]. FOOD SCIENCE, 2025, 46(6): 344-353.
[6]	ZHANG Yurong, LI Ye, DU Geng’an, WU Wenliang, WU Qiong, ZHANG Dongdong, LIU Ruoting. Research Advances in Graphene Oxide-Based Adsorbents for Mycotoxin Decontamination in Foods [J]. FOOD SCIENCE, 2025, 46(24): 361-372.
[7]	SHAO Zhenchao, PANG Bo, REN Yulong, DI Shuangshuang, LIAN Jie, NIE Honggang. Application of Matrix-Assisted Laser Desorption/Ionization-Mass Spectrometry Imaging in Food Authenticity Assessment and Variety Identification [J]. FOOD SCIENCE, 2025, 46(17): 326-334.
[8]	ZHANG Zihao, WANG Junqiao, NIE Shaoping. Effects of Different Matrices on the Analysis of Oligosaccharides and Polysaccharides by Matrix-Assisted Laser Desorption Ionization Time-of-Flight Mass Spectrometry [J]. FOOD SCIENCE, 2025, 46(14): 225-237.
[9]	ZHAO Xinyu, HAN Yongbin, LIU Dongfeng, TAO Yang. Mass Transfer Mechanism in the Adsorption of Orange Phenols by Macroporous Resin Pretreated by High-Intensity Ultrasound [J]. FOOD SCIENCE, 2025, 46(12): 32-41.
[10]	LI Mingxing, HUANG Qiqi, LU Haiqin, WEI Yanhong, LI Wen, LI Kai. Quaternary Ammonium-Modified Chitosan Aerogels for Adsorbing Caramel Pigments: Mass Transfer and Density Functional Theory Analysis [J]. FOOD SCIENCE, 2025, 46(10): 11-21.
[11]	LI Weixuan, XIE Dongchao, SHAO Chenyang, ZHANG Yue, LÜ Haipeng, LIN Zhi, DU Qizhen, ZHU Yin. Dynamic Headspace Combined with Gas Chromatography-Olfactometry-Mass Spectrometry for Analysis of Volatile Components in Baked Green Tea from Different Cultivars [J]. FOOD SCIENCE, 2024, 45(5): 137-148.
[12]	YU Yingtao, XIAO Liuyang, YANG Xiaofan, HAN Fujuan, HAN Lihong. Effect of Ultrasonic Treatment Combined with Enzymatic Hydrolysis on the Multilevel Structure and Adsorption Properties of Maize Starch [J]. FOOD SCIENCE, 2024, 45(5): 174-183.
[13]	CUI Mengqi, SHAN Guancheng, SUN Ruohan, TIAN Bo, SUI Xiaonan. Properties of Composite Oleogels Based on Soybean Isolate Protein Reinforced with Sodium Carboxymethylcellulose [J]. FOOD SCIENCE, 2024, 45(4): 60-67.
[14]	GU Xinyue, LI Qin, ZHANG Yiting, LI Jianlong, HU Kaidi, ZHAO Ning, LIU Shuliang. Research Progress in the Mechanisms of Microbial Adsorption and Degradation of Pyrethroids Pesticides [J]. FOOD SCIENCE, 2024, 45(19): 342-352.
[15]	Reyanggu ABULA, Resalaiti YIMIN, WU Ze. Magnetic Molecularly Imprinted Polymer for Selective Enrichment of Resveratrol in Pomegranate Rind [J]. FOOD SCIENCE, 2024, 45(18): 33-39.

Study on Desalination of Oat Protein Hydrolysate with Macroporous Adsorption Resin DA201-CⅡ

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments