为提取大豆乳清蛋白,文中分别用絮凝离心法和微滤法对乳清进行了预处理。并对利用CaCl2絮凝沉淀大豆乳清进行了探讨,确定了最佳的絮凝工艺条件为:pH8.0,1mol/LCaCl2的加入量为18mL/L时,50-60℃低速搅拌絮凝15min。然后研究了微滤压力及温度对微滤效果的影响,最后确定微滤压力为0.1MPa、微滤温度为40℃。在絮凝及微滤最佳条件下进行了小试,结果发现,经过预处理后的大豆乳清蛋白损失率只有10.2%,总糖几乎没有损失,脂肪去除率达到100%,透光率也有明显提高。

The soybean whey was pretreated in flocculation and microfiltration for recovering the whey protein.Through studying on condition of soybean whey’s flocculation and sedimentation by CaCl2,the optimal processing parameter was:pH 8.0,CaCl2 (1 mol/L ) 18 ml/L,temperature 50℃～60 ℃,lower speed agitating,flocculation time 15 min.the best condition of pressure and temperature was 0.1 MPa、40 ℃.Under the above conditions with the pretreatment,the soybean whey’ protein loss ratio was only 10.2%,the tatol sugar was hardly lost,fat was totally removed,and transmittance was also improved distinctly.