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Method for separating and recycling protein in bean curd yellow pulp water using membrane

A technology for separation of yellow pulp and water by membrane, applied in protein food processing, vegetable protein processing, protein food ingredients, etc., can solve the problems of reduced protein retention rate, only compromise, low protein retention rate, etc., and achieve oligomerization The effect of high sugar transmission rate, convenient operation and high protein recovery rate

Active Publication Date: 2009-07-08
杭州鸿光浪花豆业食品有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The choice of ultrafiltration membrane is very important, MWCO 30kDa, 100kDa membrane flux is high, but the protein retention rate is low (30% ~ 50%), 5kDa, 10kDa protein retention rate is high (50% - 90%), but the flux is low, Easy to pollute; therefore, only a compromise can be considered in the actual membrane selection
In addition, the concentration ratio (in terms of volume) is very important when the membrane is concentrated. 2-5 times of concentration takes a short time and has a high protein retention rate, but the quantity of the concentrate is still huge; high concentration (10-20 times), the concentrate The volume is significantly reduced, but the protein retention rate is significantly reduced. Although the multi-step cycle of concentration-dilution-concentration can be used to achieve high concentration with low protein loss, this operation will greatly increase the amount of waste water

Method used

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  • Method for separating and recycling protein in bean curd yellow pulp water using membrane

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Experimental program
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Effect test

Embodiment 1

[0015] 500mL tofu yellow syrup water (protein content 3mg / mL, total sugar content 32mg / mL), add to the Millipore cup ultrafiltration ultrafiltration at room temperature, the ultrafiltration membrane is polysulfone membrane, the molecular weight cut-off is 5kDa, the inlet pressure is 10PSI, the outlet Pressure, 15PSI, injection flow rate 2mL / min. For each concentration 2 times (volume) (that is, the volume of the original solution is twice the volume of the resulting concentrated solution, marked as 2V in Table 1), 5 times (ie the volume of the original solution is the volume of the resulting concentrated solution 5 times the volume, marked as 5V in Table 1), 10 times (that is, the volume of the stock solution is 10 times the volume of the resulting concentrated solution, marked as 10V in Table 1), 20 times (that is, the volume of the stock solution is 20 times the volume of the resulting concentrated solution, (Marked as 20V in Table 1), take the concentrate and the permeate respe...

Embodiment 2

[0017] 500mL tofu yellow syrup water (protein content 3mg / mL, total sugar content 32mg / mL), add to Millipore cup ultrafiltration ultrafiltration at room temperature, ultrafiltration membrane is polysulfone membrane, molecular weight cut-off is 10kDa, inlet pressure is 10PSI, outlet Pressure, 15PSI, injection flow rate 2mL / min. For each concentration 2 times (volume), 5 times, 10 times, 20 times, take the concentrate and the permeate respectively, record the time, detect the protein and oligosaccharide content, and calculate the protein The rejection rate, oligosaccharide permeability and membrane flux are listed in Table 1 (B).

Embodiment 3

[0019] 500mL tofu yellow syrup water (protein content 3mg / mL, total sugar content 32mg / mL), add to the Millipore cup ultrafiltration ultrafiltration at room temperature, the ultrafiltration membrane is a polysulfone membrane, the molecular weight cut-off is 30kDa, the inlet pressure is 10PSI, the outlet Pressure, 15PSI, injection flow rate 2mL / min. For each concentration 2 times (volume), 5 times, 10 times, 20 times, take the concentrate and the permeate respectively, record the time, detect the protein and oligosaccharide content, and calculate the protein The rejection rate, permeability of oligosaccharides and membrane flux are listed in Table 1 (C).

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Abstract

The invention provides an improved method for ultra-filtrating and recycling protein in bean curd yellow slurry. In the invention, the bean curd waste water is pretreated by enzyme process before being ultra-filtrated, so that small molecule soybean lactalbumin is polymerized into polymer (homopolymer and heteropolymer), and the molecular weights of the polymer and small molecular oligosaccharide increases, then ultrafiltration membrane with big aperture and high flux is used to separate the polymerized lactalbumin. The enzyme treatment process does not need to be heated but just needs the afterheat of the bean curd yellow slurry. The natural pH and ion strength of the yellow slurry can be kept and do not need to be adjusted. The protein separating method has the advantages that the technique is simple, the operation is convenient, the protein recycle rate is high, the processing amount is large, membrane module is not easy to pollute and easy to put into industrialized production.

Description

(1) Technical field [0001] The invention relates to a method for membrane separation and recovery of protein in tofu yellow syrup water, in particular to a method for enzymatically catalyzed tofu wastewater protein cross-linking and ultrafiltration separation. (2) Background technology [0002] The annual consumption of traditional soybean products in my country is close to 9 million tons. Based on 8-10 tons of wastewater produced per ton of soybeans processed, soybean product processing enterprises have about 10 million tons of high-concentration organic wastewater that needs to be treated and discharged each year. Its COD and BOD Respectively as high as 15200mg / L and 7700mg / L have brought tremendous pressure to the environment and have become a bottleneck restricting the development of the soybean product industry. How to deal with huge pollution is an important problem to be solved urgently. [0003] Tofu wastewater is the tofu yellow water, which is the wastewater that flows ...

Claims

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Application Information

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IPC IPC(8): A23J3/16A23J3/34
Inventor 孟祥河孙培龙张安强何晋浙
Owner 杭州鸿光浪花豆业食品有限公司
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