超滤法提取大豆低聚糖的研究

Study on extracting soybean oligosaccharides through ultrafiltration

本研究采用调酸、加金属盐和加热方法沉淀大豆乳清蛋白，大豆乳清预处理工艺参数为pH4．3CaCl2浓度3％－5％，加热温度为80℃－90℃，加热时间为20min，该处理过程蛋白质沉淀率为85．20％，大豆低聚糖的保存率为91．24％。经预处理的大豆乳清采用截留分子量为1000的膜超滤，超滤压力p：3．0psi－4．5psi，超滤温度：40℃－50℃，蛋白质的截留率为87．32％，大豆低聚糖的截留率为8．91％。

Soybean whey protein was precipitated by the method of acid, metal salt and heating, The optimum technological parameter is pH4. 3, CaCl2 concentration 3% ~ 5%, 80℃ ~ 90℃ of heating tem-perature, 20min of heating time. The protein precipitation rate was 85. 20%. The soybean oligosaccharides retention rate was 91. 24%. The ultrafiltration pressure was 3. 0psi ~ 4. 5psi, ultrafiltration temperature 40℃ ~ 50℃, and the molecular weight of ultrafiltration membrane was 10000. The soybean Protein block rate was 87. 32%, and soybean oligosaccharides block rate 8. 91%