FOOD SCIENCE ›› 2006, Vol. 27 ›› Issue (12): 455-458.
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WU Jun,LIANG Qi,TAO Hong,YAN Hai-yang
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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
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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