摘要
对超滤法生产大豆分离蛋白进行研究，在小试规模基础上，探讨物料浓度、温度、操作压力、ｐＨ值、循环速度对超滤过程的影响。选取适宜大豆分离蛋白生产超滤膜，经超滤浓缩后，蛋白质的截留率高于９５％，蛋白质的回收率达９３．９％。
Producting soybean isolate protein by ultrafiltration was made with an outer-pressure tubular rustless ultrafilter. After the suitable membrane for SIP was determined, we studied the effect of various parameters for operation such as concentration, pressure, pH, cycle speed. The results of experiments show that protein retention ratio is higher than 95%, recovery is about 93 9%.
出处
《食品工业科技》
CAS
CSCD
北大核心
1997年第4期56-58,共3页
Science and Technology of Food Industry
关键词
蛋白
超滤
大豆分离蛋白
截留率
大豆制食品
ultrafiltration (UF)
soybean isolate protein (SIP)
retention ratio
