酶聚合结合超滤技术分离豆腐废水乳清蛋白的工艺研究  

Enzymatic Cross-Linking Coupled with Ultra-Filtration Technology to Isolate Soy Whey Protein

作　　者：潘秋月[1] 孟祥河[2] 

机构地区：[1]中国农业大学食品营养与工程学院,北京100083 [2]浙江工业大学生物与环境工程学院,杭州310018

出　　处：《中国粮油学报》2013年第11期74-79,共6页Journal of the Chinese Cereals and Oils Association

基　　金：浙江省植物食品加工技术创新团队项目(2010R50032-12)

摘　　要：为改善豆腐乳清蛋白及低聚糖的回收率、提高膜通量,研究采用转谷氨酰胺酶在豆腐黄浆水自然条件下(温度50℃、pH值6.0)对乳清原液预处理,使蛋白质聚合,方便后续分离工艺选用截留分子质量大的超滤膜分离大豆乳清蛋白。数据显示转谷氨酰胺酶Ⅰ可有效催化大豆乳清蛋白聚合,1%的酶添加量50℃反应30 min即可催化95%以上的大豆乳清蛋白聚合,酶添加量0.3%,聚合时间延长至5 h。与对照组相比,乳清采用酶法预处理然后超滤分离,蛋白截留率及膜通量分别提高了2倍和1.3倍,而低聚糖的透过率没有明显影响。试验结果表明,相对于单纯的超滤工艺酶聚合预处理乳清然后超滤的分离效果是显著的。To improve the isolation efficiency of soy whey protein and oligosaccharide, enzymatic pretreatment then ultra - filtration technology was applied to whey protein in this study. Under natural conditions （50 ℃, pH 6.0）, whey protein could be cross -linked-well by Transglutaminase （TGase）, which would facilitate the subsequent isolation of whey protein by using ultra - film with large pores. Results suggested that TGase I could effectively catalyze cross-linking of whey protein. When enzyme load was 1% ,95% of whey protein could be aggregat.ed at 50 ℃ for 30 min. As enzyme load decreased to 0.3 %, the aggregation time was prolonged to 5 h. Results suggested that enzymatic pretreatment then ultra -filtration process could significantly increase protein recovery and member flux, with values of 2 fold and 1.3 fold resoectivelv in comparison with control.

关 键 词：大豆乳清 酶交联 超滤 转谷氨酰胺酶蛋白分离 

分 类 号：TS214[轻工技术与工程—粮食、油脂及植物蛋白工程]