食品科学 ›› 2006, Vol. 27 ›› Issue (12): 455-458.
• 工艺技术 • 上一篇 下一篇
武军,梁歧,陶红,闫海洋
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WU Jun,LIANG Qi,TAO Hong,YAN Hai-yang
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摘要: 本试验采用纳滤膜,对大豆分离蛋白水解液进行脱盐处理。在试验中针对纳滤膜的工作压力、膜通量、电导率、灰分等指标进行比对,结果发现,在0.6MPa的操作压力下,可保持适当的膜通量,同时盐的截留率也相对降低,脱盐效果好。在设计的四种处理方法中,方法3、4的脱盐效果优于方法1、2。
关键词: 膜, 纳滤, 大豆分离蛋白, 脱盐
Abstract: In this study, the SPI was desalted through nanofiltration membrance. Some important indexes, such as membrance working press, membrance flux, electric conductivity, mineral ash, etc. were compared. The results indicated that the effect of desalting was good under the 0.6MPa operating press, because membrance flux could keep normal and salt with hold rate was correspondingly reduced under 0.6MPa condition. In the four devised means of desalting, the effect of methods 3 and 4 were better than 1 and 2.
Key words: membrance, nanofiltration, SPI(soybean protein isolate), desalt
武军,梁歧,陶红,闫海洋. 大豆分离蛋白水解液脱盐方法的研究[J]. 食品科学, 2006, 27(12): 455-458.
WU Jun,LIANG Qi,TAO Hong,YAN Hai-yang . Study on Desalting of Hydrolysis of Soybean Protein Isolate[J]. FOOD SCIENCE, 2006, 27(12): 455-458.
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