云南乳饼副产物中乳糖和乳清蛋白的提取利用  

Extraction and Utilization of Lactose and Whey Protein in By-products of Yunnan Lacties

作　　者：邹丽蓉 谢蕊 杨依然 王雪峰[1,2] 普岳红 董文明[1] 黄艾祥 ZOU Lirong;XIE Rui;YANG Yirang;WANG Xuefeng;PU Yuehong;DONG Wenming;HUANG Aixiang(College of Food Science and Technology,Yunnan Agricultural University,Kunming650201,China;Yunnan Engineering Technology Research Center for Processing of Livestock Products,Kunming650201,China)

机构地区：[1]云南农业大学食品科学技术学院,昆明650201 [2]云南省畜产品加工工程技术研究中心,昆明650201

出　　处：《中国乳品工业》2022年第6期28-32,共5页China Dairy Industry

基　　金：云南省农业联合专项(2018FG001-040);云南省现代农业奶牛产业技术体系资助项目(2019KJTX0014)。

摘　　要：以乳饼加工副产物-乳清水为原料,采用适宜工艺提取其中的乳糖和乳清蛋白成分,进一步利用以提高其综合利用率。结果表明,在超滤压力35 MPa、温度55℃、料液比1∶2(体积比)时乳糖得率最高,提取物中质量分数为68.22%,所加工形成的酸奶组织状态良好、呈乳白色、酸甜适口且具有发酵乳特有香味,在温度50℃,pH值为7.5,浓度为1 mol/L的CaCl_(2)添加量12 mL/L时,提取物中乳清蛋白质量分数达到39%,进一步酶解处理所得酶解物具有较好的抗氧化活性,其DPPH清除能力为64%,还原力为0.25。该实验为后续乳清水中2种主要成分的进一步开发利用提供一定参考。With the milk cake processing by-product-milk water as raw material,the lactose and whey protein components are extracted and further used to improve its comprehensive utilization rate.the results show that,The highest lactose yield rate at the ultrafiltration pressure is 35 MPa,temperature of 55℃,and liquid ratio 1∶2(volume ratio),The mass fraction in the extract was 68.22%,The processed yogurt tissue is good,milky white,sweet and sour,and has the unique aroma of fermented milk,At the temperature,at 50℃,The pH value is 7.5,At a concentration of 1 mol/L,CaCl_(2) was added to 12 mL/L,The whey protein volume fraction in the extract reached 39%,The enzymatic solution obtained from further enzymatic hydrolysis had better antioxidant activity,Its DPPH clearance capacity is 64%,The reduction force is 0.25.This experiment provides some reference for the further development and utilization of the two main components in whey water.

关 键 词：乳饼 乳清水 乳糖 乳清蛋白 抗氧化 

分 类 号：TS252.9[轻工技术与工程—农产品加工及贮藏工程]