超滤制备无乳糖牛乳蛋白浓缩物的工艺优化  

Optimization of process for lactose-free milk protein concentrate by ultrafiltration

作　　者：叶卉[1] 鲁大成 明平亮 罗旭 李泓[1] 张玉忠[1] YE Hui;LU Dacheng;MING Pingliang;LUO Xu;LI Hong;ZHANG Yuzhong(School of Material Science and Engineering,Tiangong University,Tianjin 300387,China)

机构地区：[1]天津工业大学材料科学与工程学院,天津300387

出　　处：《食品与发酵工业》2024年第21期216-223,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(21706189)。

摘　　要：传统牛乳浓缩工艺通过加热蒸发水分实现浓缩,具有蛋白质受热变性、感官品质降低、生产效率低及无法去除乳糖等问题。引入超滤技术以脱脂牛乳为原料制备无乳糖牛乳蛋白浓缩物(milk protein concentrate,MPC)以弥补传统工艺的缺陷,并对分离过程中的分离系统、洗滤模式及操作条件等工艺进行优化。最终采用分离精度为10 kDa的聚醚砜中空纤维超滤膜组件在自制膜分离系统中以40℃、0.1 MPa的操作条件下2倍浓缩、3次反洗补水洗滤制备了乳糖质量浓度为1.17 g/L、蛋白收率为94.0%、蛋白质量浓度为40.01 g/L、pH值为6.98、乳糖脱除率为96.5%的无乳糖MPC。超滤浓缩技术有效去除了乳糖,且工艺优化显著提高了生产效率与产品质量,制备出的无乳糖MPC可实现乳产品组分的优化。The traditional milk concentration process achieves concentration by water evaporation,but it is associated with several issues,including protein denaturation,reduced sensory quality,low production efficiency,and the inability to eliminate lactose.To address the limitations of conventional methods,ultrafiltration technology was introduced to produce lactose-free milk protein concentrate from skimmed milk.The separation system,filtration mode,and operational parameters during the separation process were meticulously optimized.Skim milk underwent processing using a 10 kDa PES hollow fiber ultrafiltration membrane at 40℃and 0.1 MPa pressure,resulting in the creation of lactose-free milk protein concentrate containing 1.17 g/L lactose,40.01 g/L protein,with a pH of 6.98,and an impressive 96.5%lactose removal rate.This ultrafiltration concentration technology efficiently eliminated lactose,while process optimization substantially enhanced production efficiency and product quality.The resulting lactose-free milk protein concentrate optimized the composition of milk products.

关 键 词：膜分离技术 中空纤维膜 无乳糖 洗滤 牛乳浓缩 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]