膜法制备食品级大豆浓缩磷脂过程中截留物的研究

Research on retentate produced in preparation of food-grade soy lecithin concentrate by membrane separation

对膜法制备食品级大豆浓缩磷脂的截留物进行了研究。研究表明,截留物中主要包括蛋白质、糖类以及灰分,其中蛋白质含量为45.64%,糖类33.22%(其中水溶性多糖15.86%),灰分7.44%。结果表明:正是这些截留物影响了国产大豆浓缩磷脂含杂量、透明度;截留物的组成接近于大豆粕,且热稳定性较好,富含无机矿物质元素,可以添加在大豆饼粕中。

The composition, thermal stability and mineral content of retentate produced in preparation of food- grade soy lecithin concentrate by membrane separation were researched. The results showed that the retentate was mainly composed of protein, carbohydrate and ash, in which the contents of protein, carbohydrate, soluble polysacharide and ash were 45.64%, 33.22%, 15.86% and 7.44%, respectively. Furthermore, the results indicated high impurity and low transparency in soy lecithin concentrate made in China was due to the retentate. Meanwhile, the retentate could be added back in soy meal for its similar components with soy meal, high thermostability and richness in minerals.