Study On The Membrane Concentration Technology Of Cheese Whey Protein

Cheese whey which has a large production, as wastewater discharge not only wastes resources but aslo pollutes the environment. Whey protein powder on the market is lower purity, which cannot directly become a functional food additives and the scope of application is limited. On base of these problems, we use cheese whey as a raw material to attempt to recycly cheese whey protein and prepare high-purity whey protein.At first, cheese whey was clarified by flocculation centrifugation, microfiltration and coagulation microfiltration and whose physical and chemical indicators were analyzed to establish the best method of clarification. Then using single factor and orthogonal experiment method optimized cheese whey clarification. By using ultrafiltration membranes with different molecular weight cut off maked comparative experiments on membrane flux and rejection performance of whey protein, the best membrane pore size was chosen. On the basis of this, we studied on the effects of material liquid temperature, operating pressure, feed flow rate and concentration multiple on the membrane flux and whey protein retention. Finally, screening out solid-liquid ratio, flow rate, pressure, three factors that influenced the removal rate of lactose, on the basis of single factor experiment, lactose diafiltration process conditions was optimized by using response surface to determine the optimum process parameters.1.Cheese whey was clarified by flocculation centrifugation, microfiltration and coagulation microfiltration. Considering protein content, fat content, turbidity of the indexes, the best flocculation way was chosen.2.0n the basis of single factor test and orthogonal experimental design, established the best whey clarification process parameters:pH is7.5,1mol/L CaCl2addition is14mL/L,55℃water bath and stirring15min.3.Under optimal clarification conditions whey protein content is about0.599%, fat content is about0.117%, turbidity is about9.65NTU. Protein loss is6.3%, fat removal rate is76.5%, and turbidity is significantly reduced.4.Using three different MWCO RC ultrafiltration membrane, membrane flux and rejection performance of whey protein were compared, and the MWCO of10KDa was best for whey protein concentrate idea film.5,Through analyze the effects of concentration process parameters on the concentration process of whey protein on membrane flux and rejection of whey protein, whey protein membrane concentration optimum process parameters is:feed temperature of25℃, the operating pressure of0.15MPa, liquid flow rate of35m/s, the best multiple of7times.6.On the basis of single factor experiments, using response surface method optimize lactose diafiltration process conditions, to determine the optimal diafiltration conditions:liquid ratio of2:1, the flow rate of30m/s, pressure of0.14MPa, in this condition lactose removal rate is87.281%.Through the study of whey clarification process,we determined the best clarification process, which provided a strong support for whey protein membrane concentration; through the study of whey protein membrane concentration,we determined the best operating conditions, which provided a theoretical basis for the production of whey protein; through the study of lactose diafiltration process, we determined the best diafiltration conditions,which provided parameters for preparing high purity whey protein. Through this study, we effectively solve the whey recycling, utilization, which provided a source of whey protein as a functional food additives, not only saving production costs but aslo increasing value.