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Crude soy protein peptide hydrolysate features dark color, high turbidity and numerous macromolecular impurities, which downgrade final peptide product quality. Membrane separation technology including ultrafiltration and nanofiltration offers a physical, non‑thermal purification solution. Ultrafiltration removes macromolecular proteins, colloids and pigments to obtain clear peptide filtrate. Subsequent nanofiltration achieves further desalination and concentration. This article introduces process selection, practical effect and core advantages of membrane filtration for soy peptide clarification, providing references for industrial‑scale plant polypeptide production.
Traditional tangerine peel (Chen Pi) raw liquid suffers from turbidity and precipitation caused by colloids, pectin and macromolecular impurities, restricting its industrial application. Membrane separation technology realizes low‑temperature physical clarification for tangerine peel liquid. It removes colloidal impurities while retaining core active substances such as hesperidin and flavonoids. Compared with conventional filtration, this technology delivers high‑clarity golden filtrate, avoids thermal damage to ingredients, cuts consumable costs, and improves product stability and shelf‑life. The processed tangerine peel filtrate can be used for functional beverages, food flavorings, herbal intermediates and cosmetic raw materials. We provide customized membrane separation solutions for plant extract clarification.
rice wine ultrafiltration, rice wine clarification, membrane separation for wine, fermented beverage filtration, wine cold haze removal, diatomaceous earth filter replacement
