Alles Maria Julia Ledur, Tessaro Isabel Cristina, Noreña Caciano Pelayo Zapata
Institute of Food Science and Technology, Federal University of Rio Grande do Sul, Avenida Bento Gonçalves n° 9500, Prédio 43212, 91501-970, Porto Alegre, RS, Brazil.
Laboratory of Membrane Separation Processes, Chemical Engineering Department, Federal University of Rio Grande do Sul, Rua Engenheiro Luiz Englert, s/n° - Prédio 12204, 90040-040, Porto Alegre, RS, Brazil.
Food Technol Biotechnol. 2015 Jun;53(2):190-200. doi: 10.17113/ftb.53.02.15.3766.
Yacon is a perennial plant originating from the Andean region whose roots have been receiving increased attention due to their high content of prebiotic fructooligosaccharides (FOS). Apart from many health benefits, FOS have interesting characteristics as food ingredients, so are used as sugar substitute, and their extraction from yacon roots may be an alternative to commercially available FOS. This work evaluates membrane technology for concentration and purification of FOS from yacon root extract, combining ultrafiltration (UF) with nanofiltration (NF), with and without the use of discontinuous diafiltration (DF). After UF, 63.75% of the saccharides from the initial feed were recovered in total permeate. DF did not largely influence FOS retention during NF (it increased from 68.78% without DF to 70.48% with DF), but decreased glucose and fructose retentions, from 40.63 to 31.61% and 25.64 to 18.69%, respectively, which was desirable, allowing greater purification of FOS in the retentate. The yield of total saccharides in the final retentate after combined UF and NF processes was 50.89% and of FOS was 51.85%, with 19.75% purity. The results indicate that the combined UF and NF is a promising technique for concentrating yacon saccharides, but more diafiltration steps are required for the improvement of FOS purity.
雪莲果是一种原产于安第斯地区的多年生植物，其根因富含益生元低聚果糖（FOS）而受到越来越多的关注。除了诸多健康益处外，FOS作为食品成分具有有趣的特性，因此被用作糖替代品，从雪莲果根中提取FOS可能是市售FOS的一种替代方法。本研究评估了膜技术用于从雪莲果根提取物中浓缩和纯化FOS的效果，将超滤（UF）与纳滤（NF）相结合，同时考虑了使用和不使用间断渗滤（DF）的情况。超滤后，初始进料中63.75%的糖类在总渗透物中得以回收。渗滤在纳滤过程中对FOS保留率的影响不大（从无渗滤时的68.78%增加到有渗滤时的70.48%），但降低了葡萄糖和果糖的保留率，分别从40.63%降至31.61%以及从25.64%降至18.69%，这是有利的，使得截留物中FOS的纯化程度更高。超滤和纳滤联合过程后最终截留物中总糖类的产率为50.89%，FOS的产率为51.85%，纯度为19.75%。结果表明，超滤和纳滤联合是一种有前景的浓缩雪莲果糖类的技术，但需要更多的渗滤步骤来提高FOS的纯度。
