| 超滤法分离干酪乳清中蛋白的研究 |
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| 引用本文： | 蒋超,张彧,陈历俊,姜铁民. 超滤法分离干酪乳清中蛋白的研究[J]. 大连轻工业学院学报, 2010, 0(6) |
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| 作者姓名： | 蒋超 张彧 陈历俊 姜铁民 |
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| 作者单位： | 大连工业大学食品学院;北京三元食品股份有限公司; |
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| 基金项目： | “十一五”国家科技支撑计划项目(2006BAD04A13) |
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| 摘 要： | 研究了热钙法预处理干酪乳清、超滤技术从干酪乳清中回收蛋白的工艺条件。结果表明,干酪乳清经过预处理可降低乳清混浊度,提高超滤效率,通过单因素试验,确定了干酪乳清预处理工艺:CaCl2的加入量为0.28%、pH为6.6~7.0,在此条件下,干酪乳清混浊度(500 nm吸光值)由2.74降低至0.07;通过L9(33)正交试验,得到最佳超滤工艺条件:压力0.21 MPa(30 psi),pH 6.0,V(乳清)∶V(水)=2∶1,在此条件下,超滤膜透水通量为32.66 L/(h.m2),乳糖脱除率为93.13%,蛋白截留率为94.65%。
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| 关 键 词： | 超滤 干酪乳清 透水通量 乳清蛋白 乳糖 |
Separation of cheese whey proteins by ultrafiltration |
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| JIANG Chao,,ZHANG Yu,CHEN Li-jun,JIANG Tie-min.School of Food Science , Technology,Dalian Polytechnic University,Dalian ,China. Separation of cheese whey proteins by ultrafiltration[J]. Journal of Dalian Institute of Light Industry, 2010, 0(6) |
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| Authors: | JIANG Chao ZHANG Yu CHEN Li-jun JIANG Tie-min.School of Food Science Technology Dalian Polytechnic University Dalian China |
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| Affiliation: | JIANG Chao1,2,ZHANG Yu1,CHEN Li-jun2,JIANG Tie-min21.School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China,2.Beijing Sanyuan Foods Company Limited,Beijing 100085 |
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| Abstract: | The technical conditions of recovery whey protein by thermocalcic precipitation and ultrafiltration from cheese whey were studied in this paper.The cheese whey should be pretreated to reduce the turbidity and enhance the efficiency of ultrafiltration.Single factor experiment showed that the optimal pretreatment conditions were 0.28% of CaCl2 addition,pH 6.6-7.0,in which the turbidity of cheese whey(500 nm ABS) was decreased from 2.74 down to 0.07.The L9(33) orthogonal experiment indicated that the optimal c... |
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| Keywords: | ultrafiltration cheese whey flux whey protein lactose |
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