超滤法分离干酪乳清中蛋白的研究

研究了热钙法预处理干酪乳清、超滤技术从干酪乳清中回收蛋白的工艺条件。结果表明,干酪乳清经过预处理可降低乳清混浊度,提高超滤效率,通过单因素试验,确定了干酪乳清预处理工艺:CaCl2的加入量为0.28%、pH为6.6~7.0,在此条件下,干酪乳清混浊度(500 nm吸光值)由2.74降低至0.07;通过L9(33)正交试验,得到最佳超滤工艺条件:压力0.21 MPa(30 psi),pH 6.0,V(乳清)∶V(水)=2∶1,在此条件下,超滤膜透水通量为32.66 L/(h.m2),乳糖脱除率为93.13%,蛋白截留率为94.65%。

Separation of cheese whey proteins by ultrafiltration

The technical conditions of recovery whey protein by thermocalcic precipitation and ultrafiltration from cheese whey were studied in this paper.The cheese whey should be pretreated to reduce the turbidity and enhance the efficiency of ultrafiltration.Single factor experiment showed that the optimal pretreatment conditions were 0.28% of CaCl2 addition,pH 6.6-7.0,in which the turbidity of cheese whey(500 nm ABS) was decreased from 2.74 down to 0.07.The L9(33) orthogonal experiment indicated that the optimal conditions were pressure 0.21 MPa(30 psi),pH 6.0,solid-liquid ratio 2∶1,and the flux of the ultrafiltration membrane is 32.66 L/(h\5m2),the permeation rate of lactose is 93.13% and the retention rate of whey protein is 94.65%.