摘要
实验研究溶液pH值对不同超滤膜超滤大豆黄浆水的影响。结果表明,当溶液pH值偏离大豆蛋白等电点时,渗透通量增大,膜衰减系数减小,蛋白质截留率变化不大,总糖透过率略有上升,PES-10膜的适宜pH为11,PS-10膜的适宜pH为6.2。
The effect of pH to ultrafiltrate soybean whey by different membranes was studied. The results show: when pH is varied from the isoelectric point, flux will increase, decline factor will decrease, protein rejection coefficient will not change and carbohydrate permeation rate will increase with the few, the optimum pH for PES-10 is 11, and for PS-10 is 6.2.
出处
《食品科技》
CAS
北大核心
2004年第3期89-91,共3页
Food Science and Technology
关键词
超滤
大豆黄浆水
大豆低聚糖
大豆乳清蛋白
PH
ultrafiltration
soybean whey
soybean oligosaccharides
soybean whey protein
pH
