陶瓷膜超滤技术浓缩乳清的工艺参数研究  

Research of processing parameters of whey protein concentrate by inorganic ceramic membrane ultrafiltration

作　　者：高红艳[1] 刘振民[1] 莫蓓红[1] 

机构地区：[1]光明乳业股份有限公司技术中心,乳业生物技术国家重点实验室,上海200436

出　　处：《食品工业科技》2012年第2期351-354,共4页Science and Technology of Food Industry

基　　金：上海市科委项目(浦江人才计划:08PJ1431500)

摘　　要：采用孔径为20nm的无机陶瓷膜超滤干酪副产物乳清,浓缩乳清蛋白。通过对膜过滤压力、温度以及乳清pH三个因素进行单因素分析以及正交实验优化,得到最佳工艺条件:操作压力0.25MPa,温度51℃,pH6.1,此条件下超滤膜渗透通量达到169.37L/m2.h,乳清蛋白可浓缩至5.4%,经喷雾干燥制得WPC蛋白质含量为38.2%。The whey protein concentrate was ultrafiltrated by the inorganic ceramic membrane tubes whose aperture was 20nm to concentrate the by-product cheese whey. The optimal condition of pressure of membrane, temperature of material, and pH were studied.The results showed that the pressure of membrane at 0.25MPa, temperature of material at 51℃, and pH at 6.1, the flux of membrane was 169.37L/m2 · h under the optimal conditions.In addition,the whey protein could be concentrated to 5.4% in whey concentrate liquid, and the whey protein concentrate could reach 38.2% by spray drying.

关 键 词：乳清 浓缩乳清蛋白 陶瓷膜 超滤 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]