CAJ | 학술논문

就超滤溶液pH、操作压力、操作温度等操作参数对大豆乳清蛋白超滤过程的影响进行了研究,通过单因素试验和3因素3水平正交试验,确定了比较合适的超滤条件:超滤压力选择0.025 MPa,超滤pH选择8.0,超滤温度选择30℃.在此条件下,蛋白质的截留率为80.44%.
취초려용액pH、조작압력、조작온도등조작삼수대대두유청단백초려과정적영향진행료연구,통과단인소시험화3인소3수평정교시험,학정료비교합괄적초려조건:초려압력선택0.025 MPa,초려pH선택8.0,초려온도선택30℃.재차조건하,단백질적절류솔위80.44%.
The effects of pH in the ultrafiltration solution, operating pressure and temperature on the processes of ultrafiltration in whey soybean protein were studied by single factor test and orthogonal test. The optimized extraction method of the extracted fluid from soybean residue was as follows:pressure 0.025 MPa, pH value of 8.0, and temperature 30℃. Under these conditions, the protein content could be 80.44%.