低含量3-氯-1,2-丙二醇的水解植物蛋白生产工艺优化

Optimization of Hydrolyzed Vegetable Protein for Low Residue of 3-Monochloropropane-1,2-diol(3-MCPD)

本文研究了在低酸、低温条件下植物蛋白的优化水解工艺,此工艺旨在降低水解蛋白中的氯丙醇类物质。研究确定:在98℃左右、固液比1:5、盐酸浓度4mol/L、水解18h所得水解蛋白中3-氯-1,2-丙二醇含量为1.25mg/kg,仅是常规酸法的5%。进一步进行碱中和与减压浓缩处理,可使3-氯-丙二醇残留大幅降低。

This paper focuses on the acid hydrolysis process of vegetable proteins under the conditions of low concentration of acid and low temperature, on the purpose of eliminating the 3-MCPD. The hydrolysates(HVP) with low content in 3- Monochloropropane-1,2-diol(3-MCPD) can be prepared by optimizing the influenced factors: to hydrolyze for 18 hours under the conditions of 98℃ and 1:5( W/W), The level of the 3-MCPD can be controlled at 1.25mg/kg, which is 5% as much as that in general technology. Whereas as a result of post—treatment, there is a remarkable decrease in the 3-MCPD residue in the HVP.