| 陶瓷膜微滤分离酪蛋白与乳清蛋白 |
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| 引用本文： | 董晶莹,马莺,陈历俊.陶瓷膜微滤分离酪蛋白与乳清蛋白[J].哈尔滨工业大学学报,2009,41(6):78-81. |
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| 作者姓名： | 董晶莹 马莺 陈历俊 |
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| 作者单位： | 董晶莹,马莺,DONG Jing-ying,MA Ying(哈尔滨工业大学,食品科学与工程学院,哈尔滨,150080);陈历俊,CHEN Li-jun(北京三元食品股份有限公司技术中心,北京,100085);Jean-Louis Maubois,Jean-Louis Maubois(Laboratoire,de,Recherches,de,Technologie,Laitier,INRA,65 rue de Saint Brieuc,35042 Rennes Cedex,France) |
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| 摘 要： | 为解决干酪加工过程中乳清的处理问题,选用0.14μm的陶瓷膜将脱脂乳中的酪蛋白和乳清蛋白分开,将干酪加工过程的乳清这一"副产物"转变成"联产物".确定的分离操作条件为:温度50℃,流速5m/s,跨膜压力为0.5bar.随着浓缩因子的增加,总蛋白、酪蛋白、总固形物、脂肪及钙的质量分数均显著地增加.该过程得到的透过液无菌、无脂,为天然状态的"理想"乳清,为后续高附加值产品的生产提供了便利,具有广阔的市场前景.采用预酸化步骤可以有效地降低截留液中钙的质量分数,从而降低干酪加工过程可能存在的缺陷问题.
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| 关 键 词： | 微滤 酪蛋白 乳清蛋白 预酸化 |
Separation of casein and whey protein by ceramic membrane microfiltration |
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| Jean-Louis Maubois,DONG Jing-ying,MA Ying,CHEN Li-jun,Jean-Louis Maubois.Separation of casein and whey protein by ceramic membrane microfiltration[J].Journal of Harbin Institute of Technology,2009,41(6):78-81. |
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| Authors: | Jean-Louis Maubois DONG Jing-ying MA Ying CHEN Li-jun Jean-Louis Maubois |
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| Affiliation: | DONG Jing-ying1,MA Ying1,CHEN Li-jun2,Jean-Louis Maubois3(1.College of Food Science and Technology,Harbin Institute of Technology,Harbin 150080,China,2.Beijing Sanyuan Foods Co. Ltd.,Beijing 100085,China;3. Laboratoire de Recherches de Technologie Laitière INRA,65 rue de Saint Brieuc,35042 Rennes Cedex,France) |
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| Abstract: | In order to solve the problem of whey treatment in cheesemaking industry,partially defatted skim milk was separated into casein-rich and whey protein-rich fractions using 0.14 μm ceramic membrane. Thus the whey was changed from by-product to co-product during cheese manufacturing. The optimal operating conditions for this separation were 5 m/s and 0.5 bar at 50 ℃. The total nitrogen,casein,total solids,fat,and calcium content increased with the increasing concentration factor. The microfiltrated liquid is named as ideal whey because its native components exhibit highly functional properties and have no fat compared with traditional whey. The pre-acidification procedure can effectively reduce the calcium content in microfiltrated retentate,which decreases the manufacturing defects in cheese-making industry. |
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| Keywords: | microfiltration casein whey protein pre-acidification |
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