乳源酪蛋白糖巨肽超滤分离的工艺优化研究  

Study on Optimization of Ultrafiltration Separation Conditions of Milk-derived Casein Glycomacropeptids

作　　者：赵浩宇 吴莎[2] 万端极[2] 

机构地区：[1]内蒙古蒙牛乳业股份有限公司,陕西宝鸡721013 [2]湖北工业大学膜技术研究所,湖北武汉430068

出　　处：《食品研究与开发》2010年第10期171-174,共4页Food Research and Development

摘　　要：采用超滤方法分离酶解液中的酪蛋白糖巨肽,通过对料液pH值、操作压力和温度等对膜通量的影响,确定最优工艺参数,以达到最佳超滤通量性能,利用液相色谱法测定纯化后的酪蛋白糖巨肽分子量。试验结果表明:溶液pH9.0、操作压力0.3MPa、温度55℃时膜通量最高,超滤酪蛋白糖巨肽的截留率达到98.23%,产物纯度达到92.62%,酪蛋白糖巨肽的平均分子量为35682u。超滤方法分离酶解液中的酪蛋白糖巨肽是完全可行的。Using ultrafiltration separate casein Glycomacropeptide of hydrolyzate, the influnce on the membrane flux is the liquid pH, operating pressure and temperature, to determine the optimal process parameters, in order to achieve the best performance of ultrafiltration flux, using liquid chromatography measure molecular weight of purified casein Glycomacropeptide. The results showed that： the pH of solution is 9.0, the operating pressure is 0.3 MPa, when the temperature is 55 ℃, the permeate flux of membrane is the highest, the retention rate of ultrafiltration casein Glycomacropeptide is 98.23 %, the product purity is 92.62 %, the molecular weight of casein Glycomacropeptide is 35 682 u. Ultrafiltration methods for separating the casein hydrolyzate Glycomacropeptide is entirely feasible.

关 键 词：酪蛋白糖巨肽 超滤技术 分离 

分 类 号：TQ936.16[化学工程]