Polysaccharides as Coagulants for the Recovery of Protein in Fish Meal Wastewater

Yanan HaoState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Lige LiuState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Guoxia FengState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Qingzhe JinState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. ChinaCorrespondence[email protected]

Xiaoqiang ZouState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

Dan XieZhongHai Ocean, Wuxi Marine Engineering Equipment Co. Ltd., Wuxi, P.R. China

Xingguo WangState Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, Wuxi, P.R. China

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ABSTRACT

In this study, polysaccharides were applied to recover protein from fish meal wastewater. The coagulation performance was optimized, and the protein recovery rates for carrageenan, guar, chitosan, and alginate were found to be 70, 49, 53, and 55%, respectively. The floc formation, including its dynamic and morphology, were investigated using small angle static light scattering. Through comparison, carrageenan is the best natural coagulant. Although its floc growth rate was the slowest (1.61 µm/s) among those tested, it exhibited the highest recovery rate (70%) and the most compact floc structure with the fractal dimension of 2.31.

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Polysaccharides as Coagulants for the Recovery of Protein in Fish Meal Wastewater

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Polysaccharides as Coagulants for the Recovery of Protein in Fish Meal Wastewater

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