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| 1 | Isolation of protein from Chlorella sorokiniana CY1 using liquid biphasic flotation assisted with sonication through sugaring-out effect显示文摘Microalgae,a sustainable source of multi beneficial components has been discovered and could be utilised in pharmaceutical,bioenergy and food applications.This study aims to investigate the sugaring-out effect on the recovery of protein from wet green microalga,Chlorella sorokiniana CY1 which was assisted with sonication.A comparison of monosaccharides and disaccharides as one of the phaseforming constituents shows that the monosaccharides,glucose was the most suitable sugar in forming the phases with acetonitrile to enhance the production of protein(52% of protein).The protein productivity of microalgae was found to be significantly influenced by the volume ratio of both phases,as the yield of protein increased to 77%.The interval time between the sonication as well as the sonication modes were influencing the protein productivity as well.The optimum protein productivity was obtained with 10s of resting time in between sonication.Pulse mode of sonication was suitable to break down the cell wall of microalgae compared to continuous mode as a lower protein yield was obtained with the application of continuous mode.The optimum condition for protein extraction were found as followed:200g/L glucose as bottom phase with volume ratio of 1:1.25,10s of resting time for ultrasonication,5s of ultrasonication in pulse mode and 0.25g of biomass weight.The high yield of protein about 81% could be obtained from microalgae which demonstrates the potential of this source and expected to play an important role in the future. | CHIA Shir Reen CHEW Kit Wayne SHOW Pau Loke SIVAKUMAR Manickam LING Tau Chuan TAO Yang | 2019 | Journal of Oceanology and Limnology2019，37，3： | 2 |
| 2 | Wastewater treatment : a novel energy efficient hydrodynamic cavitational technique显示文摘 | Manickam Sivakumar Aniruddha B Pandit | 2002 | Ultrason Sonochem2002，9，： | 1 |
| 3 | Kinetics of p-nitrophenol degradation:effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Manickam Sivakumar Prashant A Tatake Aniruddha B Pandit | 2002 | Chemical Engineering Journal2002，85，： | 1 |
| 4 | Wastewater treatment a novel energy efficient hydrod ynamic cavitational technique显示文摘 | Manickam Sivakumar Aniruddha B Pandit | 2002 | Ultrasonics Sonochemistry2002，9，9： | 1 |
| 5 | Kinetic of p-nitrophenol degradation:effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Manickam Sivakumar Prashant A Tatake Aniruddha B Pandit | 2002 | Chemical Engineering Journal2002，85，： | 1 |
| 6 | Kinetics of p-nitrophenol degradation:effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Sivakumar Manickam Tatake Prashant A Pandit Aniruddha B | 2002 | Chemical Engineering Journal2002，85，23： | 1 |
| 7 | Kinetics of p - nitrophenol degradation : effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Manickam Sivakumar Prashant A Tatake Aniruddha B Pandit | 2002 | Chemical Engineering Journal2002，85，： | 1 |
| 8 | Kinetics of p-nitrophenol degradation:effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Sivakumar Manickam Tatake Prashant A Pandit Aniruddha B | 2002 | Chemical Engineering Journal2002，85，23： | 1 |
| 9 | Kinetics of p-nitrophenol degradation:effect of reaction conditions and cavitational parameters for a multiple frequency system显示文摘 | Sivakumar Manickam Tatake Prashant A Pandit Aniruddha B | 2002 | Chemical Enginee-ring Journal2002，85，： | 1 |
| 10 | Biochemical and physical investigations on detoxification of ginkgo kernel juice using probiotic fermentation with macroporous resin addition显示文摘The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approach used was probiotic fermentation with autochthonous lactic acid bacteria combined with macroporous resin.Compared to using lactic acid fermentation alone,adding macroporous resin during probiotic fermentation significantly enhanced the removal of toxic ginkgolic acid and 4'-O-methylpyridoxine from ginkgo kernel juice.After 48 h of fermentation with macroporous resin,the contents of ginkgolic acid and 4'-O-methylpyridoxine decreased by more than 69%and 61%,respectively.Interestingly,the adsorption of microbial growth inhibitors,such as ginkgolic acid,4'-O-methylpyridoxine,and phenolics,by the resin did not hinder the growth of lactic acid bacteria or their metabolic activities involving organic acids and monosaccharides.The study further confirmed that microbial adsorption was the primary reason for removing ginkgolic acid during probiotic fermentation.Also,the adsorption mechanism of ginkgolic acid during probiotic fermentation with macroporous resin was explored.From a mass transfer perspective,incorporating macroporous resin during the probiotic fermentation of ginkgo kernel juice reduced the mass transfer resistance for surface diffusion.Consequently,this lowered the contribution of surface diffusion to the overall diffusion process and facilitated the efficient removal of toxic ginkgolic acid.This work can help to understand the physical mechanism regarding detoxification of ginkgo kernel juice by probiotic fermentation,and offer potential strategies to enhance the safety of ginkgo kernel products. | Yuyu Sun Jiaying Zhao Sivakumar Manickam Jingyang He Dandan Li Yongbin Han Xiaosan Jiang Yang Tao | 2023 | Food Innovation and Advances2023，2，4： | 0 |
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