摘要
采用截留分子量为10 000的PS膜对咸蛋清进行超滤脱盐,利用响应面法进行优化分析,得出咸蛋清脱盐最佳工艺条件:超滤时间31 min,pH 7.7,稀释倍数12,压强0.48MPa,该条件下的脱盐率为62.63%,蛋白质损失率为5.3%。
The salted egg white is outgrowth of manufacturing salted egg yolk.The application is limited for high salt content in egg white.This paper introduces salted egg white was desalted by ultra-filtration with molecular weight cutoff of membrane 10 000.The re-sults were as follows：the ultrafiltration time is 31min,the pH is 7.7,the diluted times is 12and the pressure is 0.48MPa.The de-salination rate is 62.63% mith the method and the rate of protein loss is 5.3%.
出处
《食品与机械》
CSCD
北大核心
2011年第5期172-174,192,共4页
Food and Machinery
关键词
咸蛋清
超滤
脱盐率
salted egg white
ultrafiltration
desalination rate
