超滤法浓缩乳清蛋白前处理研究  

Pre-treatments of Whey Protein before Ultrafiltration Condensation

作　　者：雷静[1] 李开雄[1] 卢士玲[1] 刘洁洁[1] 向艳红[1] 

机构地区：[1]石河子大学食品学院,新疆石河子832003

出　　处：《食品科学》2012年第12期58-62,共5页Food Science

基　　金：石河子大学重大科技攻关项目(gxji2008zdgg04)

摘　　要：为了提高乳清在进行超滤的通透性,从而提高超滤的效率,对利用CaCl2絮凝沉淀乳清的工艺条件进行研究,通过单因素和正交试验优化,综合考虑蛋白含量、脂肪含量和透光率3个指标,确定最佳的絮凝工艺条件为pH7.5、1mol/L CaCl2溶液添加量12mL/L、在60℃水浴缓慢搅拌絮凝15min。在最佳絮凝工艺条件下进行验证,结果表明:经过预处理后的乳清蛋白损失率只有13.6%,脂肪去除率达到86%以上,透光率也有显著提高。In order to improve the permeability and ultrafdtration efficiency of whey protein, the flocculation of whey protein with CaC12 was optimized by one-factor-at-a-time and orthogonal array design methods based on protein content, fat content and transmittance. The optimal ftocculation conditions were determined as pH 7.5, 1 mol/L CaC12 addition at a ratio of 12 mL/L, and gentle stirring on 60 ℃ water bath for 15 rain. After these pretreatments, the loss rate of whey protein was only 13.6%, the defatting rate was over 86%. Meanwhile, the transmittance was significantly improved.

关 键 词：干酪乳清 絮凝 离心 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]