摘要
为提取大豆乳清蛋白,文中分别用絮凝离心法和微滤法对乳清进行了预处理。并对利用CaCl2絮凝沉淀大豆乳清进行了探讨,确定了最佳的絮凝工艺条件为:pH8.0,1mol/LCaCl2的加入量为18mL/L时,50-60℃低速搅拌絮凝15min。然后研究了微滤压力及温度对微滤效果的影响,最后确定微滤压力为0.1MPa、微滤温度为40℃。在絮凝及微滤最佳条件下进行了小试,结果发现,经过预处理后的大豆乳清蛋白损失率只有10.2%,总糖几乎没有损失,脂肪去除率达到100%,透光率也有明显提高。
The soybean whey was pretreated in flocculation and microfiltration for recovering the whey protein. Through studying on condition of soybean whey＇ s flocculation and sedimentation by CaCl2 , the optimal processing parameter was： pH 8.0, CaCl2 （1 mol/L ） 18 ml/L,temperature 50℃ -60 ℃, lower speed agitating, flocculation time 15 min. the best condition of pressure and temperature was 0.1 MPa,40 ℃. Under the above conditions with the pretreatment, the soybean whey＇ protein loss ratio was only 10.2% , the tatol sugar was hardly lost, fat was totally removed, and transmittance was also improved distinctly.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2010年第4期104-110,共7页
Food and Fermentation Industries
关键词
大豆乳清蛋白
絮凝
微滤
超滤
soybean whey protein, flocculation, ultrfihration, microfihration
