Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties
We describe the effect of enzyme (protease M) addition on reducing turbidity and self-flocculating of solid particles (mainly starch) in the drainage water after boiling a type of wheat-flour noodle (DWBWN) without the addition of flocculants to decrease waste-water-treatment costs to reuse the cont...
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doaj-0afba48423a744a1a7b366d06e2867252021-06-03T04:56:42ZengElsevierWater Resources and Industry2212-37172021-06-0125100150Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic propertiesMasanori Watanabe0Thanongsak Chaiyaso1Charin Techapun2Tadahiko Shiono3Tomoki Hoshino4Kozo Nakamura5Shinji Takenaka6Maeda Isamu7Tomoyuki Nabeshima8Takashi Nishizawa9Graduate School of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka, Yamagata, 997-8555, Japan; Corresponding author.Bioprocess Research Cluster, The School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai, 50100, ThailandBioprocess Research Cluster, The School of Agro-Industry, Faculty of Agro-Industry, Chiang Mai University, Mae-Hea, Mueang, Chiang Mai, 50100, ThailandHiroshima Prefectural Food Technology Research Center, 12-70 Hijiyamahon-machi, Minami-ku, Hiroshima, 732-0816, JapanGraduate School of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka, Yamagata, 997-8555, JapanDepartment of Bioscience and Biotechnology, Graduate School of Agriculture, Shinshu University, Minamiminowamura, Nagano, 399–4598, JapanDepartment of Agrobioscience, Graduate School of Agricultural Science, Kobe University, 1-1 Rokkodai, Nada-ku, Kobe, 657–8501, JapanGraduate School of Agricultural Science, Utsunomiya University, 350 Minemachi, Utsunomiya, 321-8505, JapanGraduate School of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka, Yamagata, 997-8555, JapanGraduate School of Agriculture, Yamagata University, 1-23 Wakaba-machi, Tsuruoka, Yamagata, 997-8555, JapanWe describe the effect of enzyme (protease M) addition on reducing turbidity and self-flocculating of solid particles (mainly starch) in the drainage water after boiling a type of wheat-flour noodle (DWBWN) without the addition of flocculants to decrease waste-water-treatment costs to reuse the content of such drainage water. Reduction in turbidity and flocculation/sedimentation of solid particles in DWBWN are highly dependent on enzyme addition/concentration and pH level. We conducted experiments to determine the effect of adding protease to DWBWN. A decrease in turbidity of over 90% was observed in protease-added DWBWN. A decrease in total carbon (TC) of approximately 40% in the clear upper portion of DWBNW was also observed after protease addition and sedimentation. This TC was almost the same as with the supernatant of stock DWBWN without protease addition after centrifuging. Adding protease to DWBWN decreased the protein content, strengthened the negative surface electron charge, and decreased the isoelectric point of the solid particles. To determine the dissociation of phosphate ions in relation to reduction in turbidity and flocculation/sedimentation of solid particles, these processes were observed at the same pH level of a specific dissociate form of phosphorylated (mono-ester phosphates) starch in solid particles. This suggest that the strong negative zeta-potential of solid particles formed in DWBWN reduce turbidity, and flocculation/sedimentation of solid particles depends on the electrostatic properties.http://www.sciencedirect.com/science/article/pii/S2212371721000135Wheat-flour noodleBoiling drainage waterProteaseTurbiditySurface electron chargeIsoelectric point |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Masanori Watanabe Thanongsak Chaiyaso Charin Techapun Tadahiko Shiono Tomoki Hoshino Kozo Nakamura Shinji Takenaka Maeda Isamu Tomoyuki Nabeshima Takashi Nishizawa |
spellingShingle |
Masanori Watanabe Thanongsak Chaiyaso Charin Techapun Tadahiko Shiono Tomoki Hoshino Kozo Nakamura Shinji Takenaka Maeda Isamu Tomoyuki Nabeshima Takashi Nishizawa Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties Water Resources and Industry Wheat-flour noodle Boiling drainage water Protease Turbidity Surface electron charge Isoelectric point |
author_facet |
Masanori Watanabe Thanongsak Chaiyaso Charin Techapun Tadahiko Shiono Tomoki Hoshino Kozo Nakamura Shinji Takenaka Maeda Isamu Tomoyuki Nabeshima Takashi Nishizawa |
author_sort |
Masanori Watanabe |
title |
Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
title_short |
Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
title_full |
Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
title_fullStr |
Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
title_full_unstemmed |
Effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
title_sort |
effect of protease addition for reducing turbidity and flocculation of solid particles in drainage water derived from wheat-flour noodle boiling process and its electrostatic properties |
publisher |
Elsevier |
series |
Water Resources and Industry |
issn |
2212-3717 |
publishDate |
2021-06-01 |
description |
We describe the effect of enzyme (protease M) addition on reducing turbidity and self-flocculating of solid particles (mainly starch) in the drainage water after boiling a type of wheat-flour noodle (DWBWN) without the addition of flocculants to decrease waste-water-treatment costs to reuse the content of such drainage water. Reduction in turbidity and flocculation/sedimentation of solid particles in DWBWN are highly dependent on enzyme addition/concentration and pH level. We conducted experiments to determine the effect of adding protease to DWBWN. A decrease in turbidity of over 90% was observed in protease-added DWBWN. A decrease in total carbon (TC) of approximately 40% in the clear upper portion of DWBNW was also observed after protease addition and sedimentation. This TC was almost the same as with the supernatant of stock DWBWN without protease addition after centrifuging. Adding protease to DWBWN decreased the protein content, strengthened the negative surface electron charge, and decreased the isoelectric point of the solid particles. To determine the dissociation of phosphate ions in relation to reduction in turbidity and flocculation/sedimentation of solid particles, these processes were observed at the same pH level of a specific dissociate form of phosphorylated (mono-ester phosphates) starch in solid particles. This suggest that the strong negative zeta-potential of solid particles formed in DWBWN reduce turbidity, and flocculation/sedimentation of solid particles depends on the electrostatic properties. |
topic |
Wheat-flour noodle Boiling drainage water Protease Turbidity Surface electron charge Isoelectric point |
url |
http://www.sciencedirect.com/science/article/pii/S2212371721000135 |
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