超滤法浓缩乳清蛋白前处理研究

Pre-treatments of Whey Protein before Ultrafiltration Condensation

为了提高乳清在进行超滤的通透性,从而提高超滤的效率,对利用CaCl2絮凝沉淀乳清的工艺条件进行研究,通过单因素和正交试验优化,综合考虑蛋白含量、脂肪含量和透光率3个指标,确定最佳的絮凝工艺条件为pH7.5、1mol/L CaCl2溶液添加量12mL/L、在60℃水浴缓慢搅拌絮凝15min。在最佳絮凝工艺条件下进行验证,结果表明:经过预处理后的乳清蛋白损失率只有13.6%,脂肪去除率达到86%以上,透光率也有显著提高。

In order to improve the permeability and ultrafdtration efficiency of whey protein, the flocculation of whey protein with CaC12 was optimized by one-factor-at-a-time and orthogonal array design methods based on protein content, fat content and transmittance. The optimal ftocculation conditions were determined as pH 7.5, 1 mol/L CaC12 addition at a ratio of 12 mL/L, and gentle stirring on 60 ℃ water bath for 15 rain. After these pretreatments, the loss rate of whey protein was only 13.6%, the defatting rate was over 86%. Meanwhile, the transmittance was significantly improved.