摘要
以CO2 为沉淀剂 ,乙醇为CO2 助溶剂 ,考察了高压CO2 和乙醇对牛乳中蛋白质的协同沉淀作用。结果表明 :牛乳中蛋白质的沉淀存在着临界温度和临界压力 ,分别为 3 2℃和2 76MPa ,当体系高于这个临界温度和临界压力时对沉淀过程有利 ;CO2 和乙醇对牛乳中蛋白质的沉淀具有双重作用 ,在水体系中加入乙醇既有助于增加CO2 的溶解度 。
The precipitation of milk protein using compressed CO 2 as precipitant and ethanol as its cosolvent were investigated The experimental results indicated that the precipitation occurred at a critical temperature of 32℃ and pressure 2 76 ?MPa. The yield was increased at temperature and pressure exceeding their critical limit The results also showed that both CO 2 and ethanol could facilitate the precipitation of milk protein, and the critical temperature and pressure would drop when cosolvent ethanol was used to increase the solubility of CO 2 precipitant
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第8期1-5,共5页
Food and Fermentation Industries
基金
国家自然科学基金资助项目 (No.2 97361 80
2 0 0 760 4 2 )
