从糠饼中分离干酪素  

TO SEPAYATING CASEIN FROM CHAFF

作　　者：毛棣辉[1] 王光梅 

机构地区：[1]湖南师范大学化学系

出　　处：《湖南师范大学自然科学学报》1990年第2期137-140,共4页Journal of Natural Science of Hunan Normal University

摘　　要：本文研究常压热浸、吸附沉淀方法,从糠饼中分离干酪素(Casein)。经过反复实验,这种方法操作简便、产品质量稳定,干酪素产率可达16.4%,副产品植物磷酸氢钙(CaHPO_4·2H_2O)的产率为10%左右。余渣经处理后可作词料的原料,使廉价的糠饼变成了多种附加价值高的产品。This essay studies the method of atmospheric heat dipping and adsorptive pre-cipitation,which separates casein from chaff.Through many experiments,thismethod is proved to be stable in operation condition and products quality.The pr-oductivity of casein can reach 16.4 percent.The productivity of by-product calc-ium hydrogenphosphate is about 10 percent.The remainder,after being handled,may still be used as material of feed.In this way,the cheap chaff has been turn-ed into many kinds of valuable products.Therefore,the obvious economic andsocial benefit has been shown.

关 键 词：糠饼 酪蛋白 分离 干酪素 

分 类 号：TS209[轻工技术与工程—食品科学]