摘要
为有效利用动物血液,优化血浆蛋白粉的制备工艺,本文从分离、浓缩与喷雾干燥工艺出发,探讨了不同的离心转速和离心时间对血浆蛋白总浓度、血红蛋白残留量及收集率的影响,不同的超滤压力、p H对血浆蛋白粉水分、粗蛋白及灰分含量的影响,不同的进口温度和进料速率对血浆蛋白粉水分含量、粗蛋白、提取率及氮溶解指数的影响。结果表明:最佳离心条件为离心转速5000 r/min,离心时间10 min;最佳超滤条件为超滤压力0.6 MPa,血浆液p H为9;最佳喷雾干燥工艺为进口温度150℃,进料速率0.178 m L/s。经本工艺优化,血浆蛋白粉的灰分降至6%左右。本研究结果可为低灰分血浆蛋白粉生产与制备工艺的改进提供基础数据和参考。
Different separating technique, concentration technique and spray drying technique were investigated in this study in order to utilize animal blood effectively and optimize the preparation technique of plasma protein powder. First, the effects of different centrifugal speeds and times on the concentration of total plasma protein, hemoglobin residues and yield were studied. Besides, the effects of different ultrafihration pressure and pH on moisture content, crude protein content and ash content of plasma protein powder were analyzed.Finally, the effects of different inlet temperatures and feeding rates on moisture content, protein content, extraction ratio and nitrogen soluble index of plasma protein powder were investigated.The results indicated that the best centrifugal condition was at 5000 r/min for 10 min.The best ultrafihration condition was at 0.6 MPa airflow pressure, and the pH of plasma was 9.Tbe best spray drying technique was under inlet temperature 150℃ and feeding rate 0.178 mL/s. After this optimization technique, the ash content of plasma protein powder decreased to 6% .The results can provide basic data and reference for the improvement of low ash plasma protein powder preparation technique.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第15期175-180,共6页
Science and Technology of Food Industry
基金
国家农业科技创新工程-肉品质形成机理与调控技术CAAS-ASTIP-2016-IFST
现代农业人才支撑计划-农业科研杰出人才及其创新团队(2016-2020)
关键词
血浆蛋白粉
工艺优化
喷雾干燥
灰分
plasma protein powder
process optimization
spray drying
ash
作者简介
作者简介：王文婷（1989-），女，硕士研究生，研究方向：肉品加工，E-mail：wangwentingbiome@163．com。
通讯作者：张德权（1972-），男，博士，研究员，研究方向：肉品科学与技术，E-mail：dequan-zhang0118@126．com。
