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超滤/纳滤在大豆乳清资源化处理中的应用研究
引用本文:吕斯濠,张从良,陈福明,王岩,王晓玉. 超滤/纳滤在大豆乳清资源化处理中的应用研究[J]. 大豆科学, 2007, 26(4): 597-602
作者姓名:吕斯濠  张从良  陈福明  王岩  王晓玉
作者单位:郑州大学化学工程学院,郑州,450002;深圳清华大学研究院,深圳,518057;郑州大学化学工程学院,郑州,450002;深圳清华大学研究院,深圳,518057;哈尔滨宏兴水处理公司,哈尔滨,150090
摘    要:研究了超滤和纳滤在大豆乳清资源化处理中的应用效果,结果表明采用MWCO5kDa的PS亲水UF膜切向流过滤大豆乳清时,膜通量随乳清浓缩比(VCR)的增大而迅速衰减,当VCR大于8以后,膜通量衰减速率减缓;该超滤膜对蛋白质、盐类、糖份和异黄酮的平均截留率分别为90%、3%、7.2%和6.1%.采用聚酰胺NF-1812(MWCO360Da)切向流过滤UF透过液时,当VCR小于3时,膜通量基本上随VCR增大而线性衰减,其后变化相对缓慢;该NF膜对盐份截留率小于20%,对糖份和异黄酮的平均截留率分别为95%和85%左右.

关 键 词:超滤  纳滤  大豆乳清  蛋白质  低聚糖  异黄酮
文章编号:1000-9841(2007)04-0597-06
修稿时间:2006-12-08

APPLICATION OF UF/NF IN RESOURCE RECLAMATION OF SOYBEAN WHEY
LU Si-hao,ZHANG Cong-liang,CHEN Fu-ming,WANG Yan,WANG Xiao-yu. APPLICATION OF UF/NF IN RESOURCE RECLAMATION OF SOYBEAN WHEY[J]. Soybean Science, 2007, 26(4): 597-602
Authors:LU Si-hao  ZHANG Cong-liang  CHEN Fu-ming  WANG Yan  WANG Xiao-yu
Affiliation:1. School of Chemical Engineering, Zhengzhou University, Zhengzhou, 450002 ; 2. Research Institute of Tsinghua University in Shenzhen ,Shenzhen,518057 ;3. Hongxing Water Treatment Technology Corporation , Harbin, 150090
Abstract:The application of ultrafiltration and nanofiltration in the resource reclamation of soybean whey was studied.The results revealed that while a hydrophilic PS UF membrane(MWCO 5kDa) was adopted in filtrating the soybean whey under a crossflow manner,the permeate flux declined with the increase of volume concentration ratio(VCR),on condition that VCR was larger than 8,the decline rate was slower comparatively.The UF retaining ratios of protein,salinity,sugar and isoflavones were around 90%,3%,7.2% and 6.1% respectively.The UF permeate was treated with a polyamide NF(NF-1812,MWCO360Da,FILMTECT) which had a salinity retaining ratio below 20%,sugar and isoflavones retaining ration about 95% and 85%.While VCR was less than 3,the NF permeate flux would decline linearly with the increase of VCR,thereafter,it changed relatively slowly.
Keywords:Ultrafiltration   Nanofiltrationm soybean whey   Soy protein   Oligosaccharides   Isoflavones
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