低温气浮分离蔗汁中蛋白质的影响因素研究初探  

Study on the Factors Affecting the Separation of Protein from Sugarcane Juice by Low Temperature Air Flotation

作　　者：谢显华 莫柳珍 唐林波 张平军 XIE Xianhua;MO Liuzhen;TANG Linbo;ZHANG Pingjun(China Light Industry Guangzhou Engineering Co.Ltd.,Guangzhou,Guangdong 510640;Institute of Biological and Medical Engineering Guangdong Academy of Sciences,Guangzhou,Guangdong 510316;Guangdong Province Engineering Research Center for Green Technology of Sugar Industry,Guangzhou,Guangdong 510316;Guilin Sanjin Pharmaceutical Co.Ltd.,Guilin,Guangxi 541199)

机构地区：[1]中国轻工业广州工程有限公司,广东广州510640 [2]广东省科学院生物与医学工程研究所,广东广州510316 [3]广东省绿色制糖工程技术研究中心,广东广州510316 [4]桂林三金药业股份有限公司,广西桂林541199

出　　处：《甘蔗糖业》2023年第5期58-64,共7页Sugarcane and Canesugar

基　　金：广东省科学院打造综合产业技术创新中心行动资金项目(2022GDASZH-2022010110);广西重点研发计划(桂科AB23075099)。

摘　　要：通过单因素实验研究了气浮法去除甘蔗汁中蛋白质的过程,通过气浮技术对甘蔗汁中蛋白质富集去除的优化实验,结果为:在甘蔗汁锤度为16.5°Bx、空气流量60 mL/min、每千克蔗汁絮凝剂量1 mg、磷酸量450 mg、pH值7.5、气浮时间6 min条件下,蔗汁中蛋白质气浮去除率可达到96.9%;通过温度因素影响的研究表明,在较高温度条件的气浮,利于富集去除甘蔗汁的蛋白质。研究结果可为提高气浮技术去除富集甘蔗汁中蛋白质的效率提供理论和技术依据。The removal of protein in sugarcane juice was carried out by the single-factor experiments.Results showed that under the conditions of the floatation separation of protein in sugarcane juice were as follows:the concentration of solids in sugarcane juice 16.5°Bx,the velocity of airflow 60 mL/min,the flocculation dose to cane juice 1mg/kg,the phosphate dose to sugarcane juice 450 mg/kg,pH 7.5,air float duration 6 min,with over 96.9% of the protein removed from the sugarcane juice.The temperature effect study showed that air floating at higher temperature was beneficial to the enrichment and removal of protein in sugarcane juice.Which make foundation for practical application in the future.

关 键 词：蔗汁 蛋白质 气浮 影响因素 

分 类 号：TS244.2[轻工技术与工程—制糖工程]