食品蛋白电渗透脱水机理的研究

Dewatering of Food Protein with Electroosmosis Method

电渗透脱水应用在食品蛋白质的脱水方面尚未达到实用阶段,这是因为食品蛋白组成复杂,关于其机理研究不多,该研究以大豆分离蛋白、玉米蛋白和豆腐渣等为原料,探讨了不同电压、压力及缓冲液等实验条件下,这些含水物料的电渗透脱水效果和规律。实验表明电渗透脱水不仅速度快、效率高,还有节能效果。研究也对食品物质电渗透脱水的关键技术进行了分析,从原理和技术角度对其在食品脱水干燥领域的应用提出了新思路。

Electroosmosis dewatering has not been used practically in the food proteins dewatering because of little research on its principle and the complex components of food proteins. In this paper, the effect and law of electroosmosis dehydration on Soy Prptein Isolate, Zein and Douzha(the residue of soybean curd processing for the effective re-utilization) are detailed under differrent experimental conditions between voltage, pressure and buffer concentration, etc. Thus a conclusion is made that through electroosmosis dehydration a faster dewatering rate and high efficiency with little energy consumption can be obtained. On the other hand, the main technology on electroosmosis dehydration of food proteins is analyzed and studied, and a new idea is provided for its use in the field of food dewatering from the point of view of theory and technology.