Process for producing soy-bean whey separator
A manufacturing method and technology of soybean whey, which are applied to the preparation methods of peptides, the preparation of sugar derivatives, chemical instruments and methods, etc., can solve the problem that the pores of ultrafiltration membranes are easily blocked and it is difficult to obtain high-concentration soybean whey concentrates. , reduce the amount of penetration, etc.
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Embodiment 1
[0103] step (a)
[0104] 70kg of soybean whey (solid content 2.9% by weight, pH 4.6, total trypsin inhibitor activity value 357000 units, total β-amylase activity value 9120000 units, crude protein content 20.1 dry Weight (dry) %, ash content 19.7 dry weight %, sugar 60.2 dry weight %) using the evaporator (CEP-L type) made by Okawara Seisakusho Co., Ltd. at the boiling temperature of soybean whey at 50°C (heating temperature at 80°C) Concentrate under reduced pressure to obtain 4600 g of concentrated whey with a solid content of 41.3% by weight, a total trypsin inhibitor activity value of 333,000 units, and a total beta-amylase activity value of 8,530,000 units (about 300 g was lost due to adsorption and other reasons).
[0105] Cool the concentrated whey to 15°C, adjust the pH to 4.0 with phosphoric acid, let it stand for 3 hours, and then perform centrifugation (1500G×10 minutes) to separate into supernatant and precipitate.
[0106] The separated supernatant (the supernat...
Embodiment 2
[0116] Using the same soybean whey as in Example 1, concentrate under reduced pressure in the same way, and be concentrated to 300 g of concentrated whey (total trypsin inhibitor activity value 26000 units, total β-amylase activity value of 51.5% by weight) until the solid content is 51.5% by weight. value 698,000 units) to 15°C, adjust the pH to 4.0, and after standing for 3 hours, perform centrifugation (1500G×10 minutes) to separate into supernatant and precipitate.
[0117] The separated supernatant was 271g, its solid content was 50.9% by weight, the total trypsin inhibitor activity value was 15,000 units, and the total beta-amylase activity value was 611,000 units; the obtained precipitate was 34g, and its solid content was 48.8% by weight %, total trypsin inhibitor activity value 13000 units, total β-amylase activity value 101000 units.
[0118] When concentrated to a solid content of 51.5% by weight, the degree of selective precipitation of the trypsin inhibitor was in...
Embodiment 3
[0120] Using the same soybean whey as in Example 1, concentrate under reduced pressure in the same way, and be concentrated to 300 g of concentrated whey (total trypsin inhibitor activity value 15000 units, total β-amylase activity value) of 28.7% by weight to a solid content 361000 units), the concentrate was cooled to 15°C, and the pH was adjusted to 4.0. After standing for 3 hours, centrifugation was carried out (1500G×10 minutes), and the supernatant and precipitate were separated.
[0121] The separated supernatant was 286g, its solid content was 27.9% by weight, the total trypsin inhibitor activity value was 7300 units, and the total beta-amylase activity value was 320000 units; the obtained precipitate was 18g, and its solid content was 35.2% by weight %, total trypsin inhibitor activity value 8100 units, total β-amylase activity value 54000 units.
[0122] When the concentration of the solid content was 28.7% by weight, compared with Example 1, the precipitation of the...
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