摘要
超滤是根据物质相对分子质量大小进行分离的方法,其分离效果好、运行成本低,广泛应用于食品、生物及制药行业。在苦荞麦蛋白液的生产过程中,盐分的加入使蛋白液需要进一步的纯化去除。研究了超滤过程中膜温度、蛋白液浓度、膜压力、膜操作时间等对膜通量的影响,建立了超滤法除去苦荞麦蛋白液中盐分的数学模型,并对模型进行探讨。
Ultrafiltration is widely used in many fields such as food, pharmaceutical and biotechnological industries for its high quality, high efficiency and low cost. In this article, ultrafiltration was used to purify the buckwheat protein solution which contained about 2% NaCl. About 98% salt can be removed from the buckwheat protein solution after ultrafiltration. Furthermore, a mathematic model was developed to simulate the relationships of membrane flux with temperature, pressure, and time. The wrap ratio of the model was tested and the average WR was below 1% after modification. The causes of WR were also discussed.
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2006年第3期19-24,共6页
Journal of Food Science and Biotechnology
基金
国家"十五"科技攻关项目(2001BA501A03)
关键词
超滤
苦荞麦蛋白质
膜通量
盐分
Ultrafiltration
Buckwheat protein
Member flux
Salt
