二级超滤系统处理大豆乳清

Treatment of soybean whey with dual-step ultrafiltration system

通过实验研究了由气冲强化动态超滤(MWCO 50kDa)和切向流超滤(MWCO 10kDa)组成的二级超滤系统处理大豆乳清的可行性。结果表明,该系统处理大豆乳清的单周期运行时间可达23 h以上,可将蛋白质含量从0.50%滤除到0.04%左右,而对糖和盐类的截留率均在10%以下。系统污染后的化学清洗只需2 h,膜通量恢复90%以上。长期运行不会改变膜对目标物质的截留效果。所得乳清蛋白产品中蛋白质≥70%、灰分约10%。

An experiment was conducted to investigate the treatment of soybean whey with a dual-step ultrafiltration system which consisted of an air blasting enhanced vibratory ultrafiltration （MWCO50kDa） and a cross-flow ultrafiltration （MWCO10kDa）. The results revealed that the operation duration of each cycle in the treatment of soybean whey with the dual-step ultrafiltration system reached more than 23h. The protein concentration of soybean whey was reduced from 0.5% to 0.04%; and both total sugar and salinity were retained at a lowered rate of about 10%. The membrane permeate flux of the fouled system was restored to more than 90% by chemical cleaning in 2h. The separation property of the membranes adopted in the system was not changed remarkably during long-term operation. The whey protein obtained in the experiment was a satisfactory product in that the protein concentration was higher than 70% and the salinity/was around 10%.