摘要
就超滤溶液pH、操作压力、操作温度等操作参数对大豆乳清蛋白超滤过程的影响进行了研究,通过单因素试验和3因素3水平正交试验,确定了比较合适的超滤条件:超滤压力选择0.025MPa,超滤pH选择8.0,超滤温度选择30℃。在此条件下,蛋白质的截留率为80.44%。
The effects of pH in the ultrafihration solution, operating pressure and temperature on the processes of uhrafihration in whey soybean protein were studied by single factor test and orthogonal test. The optimized extraction method of the extracted fluid from soybean residue was as follows： pressure 0.025 MPa, pH value of 8.0, and temperature 30℃. Under these conditions, the protein content could be 80.44%.
出处
《大豆科技》
2012年第6期38-41,共4页
Soybean Science & Technology
关键词
大豆
乳清蛋白
超滤
纯化
Soybean
Whey protein
Uhrafihration
Purification
