Preparation of Pumpkin Polysaccharide Using Ultrafiltration under Ultrasonic Field and Electric Field
Considered to be a major active component of pumpkin,pumpkin polysaccharide plays a significant role in regulating blood sugar and lipid level,as well as in anti-cancer effects.However,its extraction and purification still remain a challenge for the further application of pumpkin polysaccharide.In this study,raw pumpkin polysaccharide was concentrated by ultrafiltration (UF) under the physical fields such as ultrasonic field and electric field.Under only ultrasonic field (USF),the effect of UF time,temperature,pressure,ultrasonic power and frequency on the membrane flux of pumpkin polysaccharide was investigated.When electric filed (EF)was applied,the flux increased with the rising of electric power and reached the maximum at the pulse frequency of 600 Hz.Moreover,the flux was greatly improved while the combination of ultrasonic and electric field was applied.In addition,extraneous physical fields had been demonstrated to significantly reduce membrane fouling degree and improve membrane flux recovery rate,thus may offer a solution for concentration polarization and membrane fouling in pumpkin polysaccharide UF process.
Pumpkin polysaccharide Ultrafiltration Electric field Ultrasonic field
LI Lin LIU Si-yuan ZHANG Xia XU Zhen-bo SU Jian-yu LI Bing
College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,Chi College of Light Industry and Food Science,South China University of Technology,Guangzhou 510640,Chi
国内会议
广州
英文
271-281
2015-07-03（万方平台首次上网日期，不代表论文的发表时间）