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Food Science and Technology International
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Cross-flow Filtration through Ceramic Membranes of Enzymes and Degradation Products from Enzymatic Peeling of Satsuma Mandarin Segments

M. Moliner

Food Technology, Veterinary Faculty, University of Murcia. Campus Universitario Espinardo. 30100 Murcia, Spain, CIMUSA, Cítricos de Murcia S.A. Ceutí, Murcia, Spain

D. Saura

Universidad Miguel Hernández. Orihuela, Alicante, Spain

J.M. Ros

Food Technology, Veterinary Faculty, University of Murcia. Campus Universitario Espinardo. 30100 Murcia, Spain

J. Laencina

Food Technology, Veterinary Faculty, University of Murcia. Campus Universitario Espinardo. 30100 Murcia, Spain, laencina{at}um.es

The present work evaluates the possibility of using cross-flow filtration to recover enzymatic activities from commercial enzymes used for peeling mandarin segments. Two ceramic membranes of different pore size and molecular weight cut-off were assayed. The membrane of 40 kDa molecular weight cut-off provided better separation of enzymes and carbohydrates than the membrane of 0.14 µm pore size, since the enzymes were readily retained in the retentate fraction, while carbohydrates easily passed into the permeate fraction. After separation, both fractions (enzymes and carbohydrates) could be further used.

Key Words: cross-flow filtration • satsuma • mandarin • segment • enzyme • enzymatic peeling

Food Science and Technology International, Vol. 14, No. 5 suppl, 71-76 (2008)
DOI: 10.1177/1082013208094681
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