马铃薯淀粉加工分离汁水资源化处理应用技术研究  

The application technology study of potato starch processing separation juice resourceful treatment

作　　者：周添红[1] 赵鑫[1] 耿庆芬[1] 刘刚[1] 

机构地区：[1]中国科学院兰州化学物理研究所环境材料与生态化学发展中心,兰州730000

出　　处：《食品科技》2014年第8期162-166,共5页Food Science and Technology

基　　金：中国科学院西部行动高新技术计划项目(KGZD-EW);农业科技成果转化资金项目(2013GB2G100485);现代农业产业技术体系建设专项资金资助(nycytx-15)

摘　　要：主要以从马铃薯加工淀粉分离汁水(PSJ)中提取马铃薯蛋白质处理量达10 m3/h的微涡流絮凝技术工艺为研究对象,详细测定了该工艺每个主要阶段的处理结果。测定结果表明该工艺对从PSJ中提取马铃薯蛋白质和处理排水效果均良好,通过马铃薯蛋白质的回收达到了资源化处理的目的,其数据为该技术的工业化推广应用提供了有力的依据。The present study aims at exploring the application of micro-eddy flocculation technology for the purpose of separating protein from potato starch processing separation juice（PSJ） at the processing capacity of 10 m3/h. The processing results of each major phase in PSJ were determined in details. The results confirmed that both of the extraction of potato protein from PSJ and the processing capability of drainage were excellent, which offered effective basis for extensive application of extracting protein from PSJ using this technology.

关 键 词：马铃薯加工淀粉 絮凝 马铃薯蛋白质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]