Study On Separating Soybean Whey Protein By Membrane Separation And Purification Technology

Protein is an important material basis for people's living. At present, proteinextraction from soybean dregs is an important discussed task on the research ofsoybean. At present, alkali-extraction and acid-precipitation is considered as themain craft of soybean protein extraction, but it resulted in lots of soybean wheyduring the production. Soybean whey will be drained during extracting soybeanprotein by the method of alkali-extraction and acid-precipitation which containssolid matter 1.5-2.5% and soybean whey protein 0.1-0.5%. Soybean whey will beproduced up to million tons in our country and lots of which is disposed intonature water as a result of resources wasted and environment polluted.Membrane separation technology is developed as a high technology withsingle-phase and heterogeneous separating technology in recent years with manycharacteristics, such as purity high for separation, simple technique condition,lower cost and none or little disposal of pollutants etc. With membrane-separatetechnology has been being developed at full speed all of the world, it widely usedin many fields.This paper studies membrane-separate technology using in proteinextraction from soybean whey. Firstly, raw material is pretreated by the methodof ultrafiltration in order to remove pellet impurity of soybean whey. ThenPXC010C50 ultrafiltration membrane is selected as the best membrane for thebean protein extraction from soybean whey based on the research of declinefactor and velocity of condensed liquor.The right craft condition can be obtained while the right membrane materialis selected and the pressure, temperature, concentration multiple, the effect of pHand technical parameter could be determined by orthogonal experimentation. The best condition is that pressure is 30 psi, PH is 9, concentration proportion is 5:1and the temperature is room temperature under which the water flux is 31.2L/m~2h and protein rejection coefficient is 78.46%. Lastly, more than 70%soybean protein and more than 70% protein rejection coefficient will be producedfrom soybean whey.