膜技术分离脱脂乳中酪蛋白胶束和乳清蛋白工艺的研究  

Study on the separation process of casein micelle and whey protein of skim milk by membrane technology

作　　者：刘艳平[1] 项丽丽[1] 刘忠成[1] 霍贵成[1] 

机构地区：[1]乳品科学教育部重点实验室东北农业大学,黑龙江哈尔滨150030

出　　处：《食品工业科技》2009年第9期240-242,共3页Science and Technology of Food Industry

摘　　要：对膜技术分离脱脂乳酪蛋白胶束和乳清蛋白工艺进行了研究,考察了不同筛分膜的分离效果,并研究了不同操作参数对渗透通量的影响。最终确定用切割分子量300kDa的陶瓷膜进行脱脂乳浓缩分离,酪蛋白胶束和乳清蛋白的分离效果较佳,透过液中乳清蛋白占真蛋白的百分比可达98.91%。确定了膜分离的最适操作压力为0.20MPa,最适操作温度为50℃。The ceramic membranes were used to selectively separate casein micelle from whey protein in skim milk. The separation by different membranes was compared ,and the effects of technical parameters on permeation flux were discussed. 300kDa ceramic membrane was selected, and casein micelle and whey protein were well separated ,whey protein accounts for 98.91% of true protein.The optimal operating pressure and temperature were confirmed at 0.20MPa and 50%, respectively.

关 键 词：膜技术 分离 酪蛋白胶束 乳清蛋白 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]