| 溶液pH对不同超滤膜超滤大豆黄浆水的影响 |
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| 引用本文： | 伍军,艾启俊,于同泉.溶液pH对不同超滤膜超滤大豆黄浆水的影响[J].食品科技,2004(3):89-91. |
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| 作者姓名： | 伍军 艾启俊 于同泉 |
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| 作者单位： | 北京农学院食品科学系,北京·102206 |
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| 摘 要： | 实验研究溶液pH值对不同超滤膜超滤大豆黄浆水的影响。结果表明,当溶液pH值偏离大豆蛋白等电点时,渗透通量增大,膜衰减系数减小,蛋白质截留率变化不大,总糖透过率略有上升,PES-10膜的适宜pH为11,PS-10膜的适宜pH为6.2。
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| 关 键 词： | 超滤 大豆黄浆水 大豆低聚糖 大豆乳清蛋白 pH |
| 文章编号： | 1005-9989(2004)03-0089-03 |
| 修稿时间： | 2003年10月20 |
Effect of pH to ultrafiltrate soybean whey by different membranes |
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| WU-Jun,AI Qi-jun,YU Tong-quan.Effect of pH to ultrafiltrate soybean whey by different membranes[J].Food Science and Technology,2004(3):89-91. |
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| Authors: | WU-Jun AI Qi-jun YU Tong-quan |
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| Abstract: | The effect of pH to ultrafiltrate soybean whey by different membranes was studied. The results show: when pH is varied from the isoelectric point, flux will increase, decline factor will decrease, protein rejection coefficient will not change and carbohydrate permeation rate will increase with the few, the optimum pH for PES-10 is 11, and for PS-10 is 6.2. |
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| Keywords: | ultrafiltration soybean whey soybean oligosaccharides soybean whey protein pH |
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