A method for reclaiming protein in whey protein or MPC by compound enzyme polymerization coupling ultrafiltration

Abstract

The invention relates to an effective method for simultaneously improving the recovery rate of whey protein or protein in MPC, improving the membrane flux and reducing the lactose retention rate through complex enzyme polymerization coupling ultrafiltration. Concretely, laccase and transglutaminase are sequentially added; complex enzyme polymerization and ultrafiltration are effectively combined; a two-section type pretreatment mode is creatively used before complex enzyme polymerization; the mode that the enzyme is not deactivated after the laccase action is also combined, so that the purity and the recovery rate of the whey protein or the protein in the MPC is greatly improved; the membrane flux is improved; the lactose retention rate is reduced. Compared with the prior art, the method has the advantages that the recovery rate of the whey protein or the protein in the MPC is improved by 20 percent; the membrane flux is improved by 30 percent to 40 percent; the lactose retention rate is reduced by 10 percent; the method capable of simultaneously solving a plurality of problems is obtained. The invention also provides a high-quality product of the whey protein or the protein in the MPC; the condition that the product sensitization is obviously reduced is accidentally found; the effect is realized through the result of the complementary and synergic action of all work procedures and parameters; the operability of the method is high; only once filtering is performed; the industrialization is facilitated.

Description

technical field

[0001] The invention belongs to the technical field of food protein modification and recovery, and relates to a method for compound enzyme polymerization coupling ultrafiltration to improve the recovery rate of protein components in whey protein or MPC while reducing membrane fouling. The method simultaneously improves the recovery rate of protein components in the whey protein or MPC, increases the membrane flux, and reduces the lactose retention rate. Background technique

[0002] Whey is a by-product of cheese production. With the rapid development of the cheese industry in my country, the output of cheese whey is huge. Cheese whey contains half of the dry matter weight of milk, and the protein content in whey is 0.6%~1%. At present, the recovery of whey protein in the industry mainly adopts ultrafiltration technology, which replaces traditional heating precipitation, acid-base precipitation, chemical reagent (such as polypropylene and trichloroacetic acid...

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