大豆乳清蛋白废水预处理及在饮料中的应用研究

Pretreatment and application of whey soy proteins wastewater to processing and beverages

为考察不同条件下大豆乳清蛋白废水预处理效果及在饮料中的应用,对不同温度下活性炭脱色、脱嗅效果、不同树脂交换流量下脱盐效果(进水中盐浓度为0.268%)以及大豆胰蛋白酶抑制剂活性(TIA,进水中含量为0.086TLU)进行研究,同时以酸度(以柠檬酸和苹果酸1:1的混合酸添加)、糖度、香料为因素进行正交试验,研究以乳清蛋白液为原料调配饮料的最优条件,得出该饮料的最佳配方。废水预处理结果表明,采用10%体积的活性炭在45℃水浴中30min时脱色脱嗅效果最好;采用离子交换脱盐法,流速选择4.28mL·min-1时效果最佳。TIA试验结果表明,黄桃味清型大豆乳清蛋白饮料所用的TIA低于市面上销售可食用商品的TIA。饮料最优配方为:2.0g·L-1的混合酸(苹果酸:柠檬酸=1:1)、8.0%浓度的蔗糖、0.01%的黄桃香精和0.004g·kg-1的柠檬黄色素为最佳配比。

Pretreatment and application of whey soy proteins to wastewater processing and beverages were investigated under different conditions. Decoloration and deflavoring efficiency were determined using activated carbon under different temperature, and desalination performance of resin and different flux and trypsin inhibitor activity（TIA） was investigated when tested in salt and TIA concentration 0.268% and 0.086 TLU. The experimental results of whey soy proteins wastewater pretreatment showed that the best conditions of decoloration de-flavoring were： 10% of activated carbon, 45℃ of temperature, adsorption time for 30 min, and the best condition of desalination was 4.28 mL.min-1 of flux using ion exchanging resin. The experimental results also indicated that trypsin inhibitor activity （TIA） ranked the lowest in whey soy proteins proportions of formula of beverage were determined through orthogonal beverages. At the same time, the optimum test： 2.0 g.L-1 of the mixed acid with citric acid/malic acid ratio of 1：1, 8.0% of sugar degree, 0.01% of yellow peach flavor, and 0.004 g.kg-1 of tartrazine.