Abstract
The major sweet potato root protein, sporamin (which comprises about 80-90% of the total protein mass in the sweet potato) easily foams in a bubble/foam-fractionation column using air as the carrier gas. Control of that foam fractionation process is readily achieved by adjusting two variables: bulk solution pH and gas superficial velocity. Varying these parameters has an important role in the recovery of sporamin in the foam. Changes in the pH of the bulk solution can control the partitioning of sporamin in the foam phase from that in the bulk phase. A change in pH will also affect the amount of foam generated. The pH varied between 2.0 and 10.0 and the air superficial velocities (V0) ranged between 1.5 and 4.3 cm/s. It was observed in these ranges that, as the pH increased, the total foamate volume decreased, but the foamate protein (mainly sporamin) concentration increased. On the other hand, the total foamate volume increased significantly as the air superficial velocity increased, but the foamate concentration decreased slightly. The minimum residual protein concentration occurred at pH 3.0 and V0 = 1.5 cm/s. On the other hand, the maximum protein mass recovery occurred at pH 3.0 and at V0 = 4.3 cm/s.
Author to whom all correspondence and reprint requests should be addressed.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
References
Kays, S. J. (1992), in Sweet Potato Technology for the 21st Century, W. A. Hill and P. A. Loretan (eds.), Tuskegee University, Tuskegee, AL, pp. 201–261.
Collins, W. W. and Walter, Jr., W. M. (1985), in Sweet Potato Products: A Natural Resource for the Tropics, Bouwkamp, J. C., ed, CRC, Boca Raton FL, pp. 153–173.
Osujui, G. O. and Cuero, R. G. (1992), in Sweet Potato Technology for the 21st Century, W. A. Hill and P. A. Loretan (eds.), Tuskegee University, Tuskegee, AL, pp. 78–86.
Nakamura, K. (1992), in Sweet Potato Technology for 21st Century, W. A. Hill and P. A. Loretan (eds.), Tuskegee University, Tuskegee, AL, pp. 21–25.
Prakash, C. S. and Varadarajan, U. (1992), in Sweet Potato Technology for the 21st Century, W. A. Hill and P. A. Loretan (eds.), Tuskegee University, Tuskegee, AL, pp. 27–37.
Bin, W., Lu, J., Stevens, C. and Khan, V. (1995), Tuskegee Horizons, 6, 19.
Harvey, P. J. and Boulter, D. (1993), Phytochemistry 22, 1687–1693.
Maeshima, M., Sasaki, T., and Asahi, T. (1985), Phytochemistry 24, 1899–1902.
Adamson, A. W. (1990), Physical Chemistry of Surfaces, 5th ed., John Wiley New York, pp. 525–553.
Lemlich, R. (1972), Adsorptive Bubble Separation Techniques, Academic, New York, pp. 133–143.
Prokop, A. and Tanner, R. D. (1993), Starch/Stärke, 45, 150–154.
Montero, G. A. Kirschner, T. F., and Tanner, R. D. (1993), Appl. Biochem. Biotechnol. 39/40, 467–475.
Kays, S. J. (1985), Sweet Potato Products: A Natural Resource for the Tropics, Bouwkamp, J. C., ed, CRC, Boca Raton FL, pp. 153–173.
Bradford, M. M. (1972), Anal Biochem. 72, 248–254.
Miller, G. L. (1959), Anal Chem. 31, 426–428.
Laemmli, U. K. (1970), Anal. Biochem. 72, 680–685.
Hames, B. D. and Rickwood, D. (1990), Gel Electrophoresis of Proteins, Oxford University Press, Oxford, pp. 53–55.
Fasman, G. D. (1989), Practical Handbook of Biochemistry and Molecular Biology, CRC Boston, p. 173.
Author information
Authors and Affiliations
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 1998 Springer Science+Business Media New York
About this chapter
Cite this chapter
Ko, S., Loha, V., Prokop, A., Tanner, R.D. (1998). Batch Foam Recovery of Sporamin from Sweet Potato. In: Finkelstein, M., Davison, B.H. (eds) Biotechnology for Fuels and Chemicals. Applied Biochemistry and Biotechnology. Humana Press, Totowa, NJ. https://doi.org/10.1007/978-1-4612-1814-2_50
Download citation
DOI: https://doi.org/10.1007/978-1-4612-1814-2_50
Publisher Name: Humana Press, Totowa, NJ
Print ISBN: 978-1-4612-7295-3
Online ISBN: 978-1-4612-1814-2
eBook Packages: Springer Book Archive