牛乳液酪蛋白的CO_2沉淀分离  

Precipitation of casein from diluted milk by carbon dioxide

作　　者：王颖[1] 陈强[1] 于文利[1] 赵亚平[1] 

机构地区：[1]上海交通大学化学化工学院,上海200240

出　　处：《食品工业科技》2009年第2期193-194,291,共3页Science and Technology of Food Industry

基　　金：国家863计划(2007AA10Z350);上海交通大学第12期本科生研究计划(PRP)项目(T11012008)

摘　　要：以CO2为沉淀剂,从牛乳液中分离酪蛋白,考察了牛乳液浓度、CO2压力和温度对酪蛋白产率的影响。结果表明,在相对低温的条件下,用低压CO2处理低浓度牛乳液,可以得到较高的酪蛋白产率。据此提出了可供参考的牛乳酪蛋白分离工艺条件:牛乳液浓度为1/40纯乳;CO2压力为0.5MPa;温度为10～25℃。Casein were precipitated from diluted milk in a batch reactor using CO2 as precipitant,and the effects of concentration of milk, pressure of CO2 and temperature on the yields were examined.The results showed that high casein yields could be obtained when treating highly diluted milk with low pressure CO2.A relatively low temperature could promote the precipitation of casein.And a processing condition that might become a reference for the separation of casein from milk was put forward that concentration of diluted milk was 1/40 of pure milk,CO2 pressure was 0.5MPa,temperature was 10-25℃.

关 键 词：CO2 牛乳液 酪蛋白 

分 类 号：TS252.42[轻工技术与工程—农产品加工及贮藏工程]