Development of method to desalinization of protein hydrolysates.
DOI:
https://doi.org/10.5433/1679-0375.1992v13n4p223Keywords:
Hydrolysates, hydrolysis, desalinization.Abstract
A method was developed to produce hydrolysates with low sodium chloride level by injection of water vapour into the distillation and application flask of vacuum to eliminate the HCI used in the process. The efficiency of the method was measured by determining the sodium chloride content in the samples after distillation and neutralization with sodium hydroxide. It was noticed that during the 90 minutes of distillation a progressive reduction to 88% of the original concentration of sodium chloride occurred when the hydrolyses was prepared with 30% hydrochloric acid.
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