Integrated method of thermosensitive triblock copolymer–salt aqueous two phase extraction and dialysis membrane separation for purification of lycium barbarum polysaccharide
•A polymer–salt aqueous two-phase system (ATPS) was employed in deproteinization.•Dialysis membrane was used to remove salt and other small molecular impurities.•The successful recovery and recycling of thermosensitive copolymer was realized. A polymer–salt aqueous two-phase system (ATPS) consisting...
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Published in | Food chemistry Vol. 194; pp. 257 - 264 |
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Main Authors | , , , , , , |
Format | Journal Article |
Language | English |
Published |
England
Elsevier Ltd
01.03.2016
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Subjects | |
Online Access | Get full text |
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Summary: | •A polymer–salt aqueous two-phase system (ATPS) was employed in deproteinization.•Dialysis membrane was used to remove salt and other small molecular impurities.•The successful recovery and recycling of thermosensitive copolymer was realized.
A polymer–salt aqueous two-phase system (ATPS) consisting of thermosensitive copolymer ethylene-oxide-b-propylene-oxide-b-ethylene-oxide (EOPOEO) and NaH2PO4 was employed in deproteinization for lycium barbarum polysaccharide (LBP). The effects of salt type and concentration, EOPOEO concentration, amount of crude LBP solution and temperature were studied. In the primary extraction process, LBP was preferentially partitioned to the bottom (salt-rich) phase with high recovery ratio of 96.3%, while 94.4% of impurity protein was removed to the top (EOPOEO-rich) phase. Moreover, the majority of pigments could be discarded to top phase. After phase-separation, the LBP in the bottom phase was further purified by dialysis membrane to remove salt and other small molecular impurities. The purity of LBP was enhanced to 64%. Additionally, the FT-IR spectrum was used to identify LBP. EOPOEO was recovered by a temperature-induced separation, and reused in a new ATPS. An ideal extraction and recycle result were achieved. |
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Bibliography: | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
ISSN: | 0308-8146 1873-7072 |
DOI: | 10.1016/j.foodchem.2015.08.016 |