乳清蛋白超滤过程中膜污染机制及监测方法研究进展  

The mechanism of membrane fouling and monitoring methods in the process of whey protein ultrafiltration

作　　者：王文琼 周吉阳 李健驹 于倩 郭胜 徐粉林 鲁茂林[1] 顾瑞霞[1] WANG Wenqiong;ZHOU Jiyang;LI Jianju;YU Qian;GUO Sheng;XU Fenlin;LU Maolin;GU Ruixia(Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control,College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China;Weiwei Food&Beverage Co.Ltd.,Xuzhou 221111,China)

机构地区：[1]江苏乳品生物技术与安全控制重点实验室(扬州大学)食品科学与工程学院,江苏扬州225127 [2]维维食品饮料股份有限公司,江苏徐州221111

出　　处：《食品与发酵工业》2021年第23期272-279,共8页Food and Fermentation Industries

基　　金：国家青年基金项目(31901715);2019江苏省“双创博士”项目;扬州市“绿杨金凤”计划项目。

摘　　要：尽管乳清蛋白超滤浓缩已经实现工业化应用,但仍存在膜污染严重、生产成本高等问题。该文从pH、温度、跨膜压力、离子强度等方面综述乳清蛋白超滤过程中膜污染的形成机制;介绍了目前描述乳清蛋白超滤过程中膜污染的3种数学模型,用于预测膜污染过程中膜通量随时间变化规律;总结了乳清蛋白超滤过程中的原位监测技术的物理原理、优点和缺点,以预测和控制超滤过程中的膜污染行为,为蛋白超滤过程的实时监测提供有效的动态信息,为膜污染的控制提供理论依据。Although the ultrafiltration concentration of whey protein has been applied in industry,serious membrane fouling and high production cost still exist.In this review,the mechanism of membrane fouling formation in the process of whey protein ultrafiltration was reviewed from the aspects of pH,temperature,transmembrane pressure and ionic strength.Three mathematical models used to describe membrane fouling in the process of whey protein were introduced in order to predict the variation of membrane flux with time.The physical principles,advantages and disadvantages of in-situ monitoring technology in the process of whey protein ultrafiltration were summarized in order to predict and control the membrane fouling behavior in the process of ultrafiltration.It also were used to provide effective dynamic information for real-time monitoring of protein ultrafiltration process,and to provide the theoretical basis for the control of membrane fouling in the future.

关 键 词：乳清蛋白 膜污染 数学模型 膜监测 

分 类 号：TS201.21[轻工技术与工程—食品科学]