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Innovative Food Science & Emerging Technologies · 2019 · IF 4.085

The extraction of tobacco protein from discarded tobacco leaf by hollow fiber membrane integrated process

Wenying Shi,Hongbin Li,Xianhua Zeng,Haixia Zhang,Xiaohong Qin

Plant leaf protein, especially soluble protein in tobacco leaves, has high nutritional and medicinal value, and has been gradually applied in the food field as an important source of food protein. In this study, tobacco protein was extracted and purified from discarded tobacco leaf by hollow fiber membrane integrated process. Hollow fiber ultrafiltration (UF), nanofiltration (NF) and osmosis reverse (RO) membranes were prepared and used to extract and desalinate to obtain the high-purity tobacco protein. The derived wastewater was filtered by hollow fiber osmosis reverse (RO) membrane for harmless treatment. Experimental results showed that tobacco protein rejections by UF membrane and NF membrane could reach 87.9 and 98.5%, respectively. When diluted twelve times, the concentrated protein solution could be effectively desalinated by UF membrane with a low protein loss rate of 13.89%. All membranes suffered inevitable fouling. Using combined physical washing and chemical cleaning could effectively recover membrane water flux.

研究领域: 食品科学 · 生物工程 · 环境科学
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Food Science and Technology · 2021 · IF 1.718

A roasting method with sugar supplement to make better use of discarded tobacco leaves

LI Tian-Xiao,SHI Feng-Cheng,LI Pin-He,LUO Cheng,LI Dong-Liang

Water soluble sugars play an important role in the flavors and irritations of the cigarette sensory quality and the low content of water soluble sugars in the discarded tobacco leaves was a huge obstacle for their application. To make better use of the discarded tobacco leaves, a novel roasting method with sugar supplement was developed to enhance the sugar contents and total flavor compounds (TFCs) of tobaccos. Three main factors in the roasting process namely the reaction time, reaction temperature, and glucose supplement were optimized by single factor methodology. A proper condition was established as reaction time of 10 min, reaction temperature of 140 °C, and glucose supplement of 30%, which was further optimized by the response surface method through a three-level-three-variable Box–Behnken design. Moreover, the flavor compounds of the roasted cut tobacco extracts were analyzed and their effects in cigarettes were also determined. All these results suggested that this simple and easy method could be used to make better use of discarded tobacco leaves.

CAS / MDL: 57-48-7 56570-89-9
研究领域: 烟草科学 · 食品科学
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