Research On Preparation Of Soybean Flocculation And Application To Sugar Cane Juice

Flocculation was important in the sugar refinery; the safety problems of flocculation had been noted. Then soybean protein as a green food was widely used. The soybean flocculation was synthesized and was used to deal with sugar cane juice.Then the mechanism of flocculation was studied. The main conclusions were as follows.(1) The calcium chloride concentration, ethanol volume, reaction temperature and reaction time were studied while the soybean protein flocculation was preparaed. The orthogonal experiment was selected. The optimal results of the experiments were showed as follows. The calcium chloride concentration was 6mol/L, the ethanol volume was 0.4mL/g soybean protein, the reaction temperature was 60℃and the reaction time was 1.0 h.(2)The soybean flocculation was used in the conventional sulfitation process. Before the experiments, added-position was ascertained. The soybean protein flocculant was added after sulfitation. The orthogonal experiment was selected. The optimal results of the experiments were showed as follows. The sulfited pH level was 7.4, the second heating temperature was 100℃and the adding amount of soybean protein flocculation was 8.0g/L sulfited juice. The quality of the juice clarificated by the soybean protein flocculation was improved, the apparent purity of clarified juice increased 0.4AP, the settling velocity added 41.4%, and the ICUMSA turbidity decreased 37.9%.(3)The soybean flocculation was used in the cryogenic phosphorus floating and sulfitation process. Before the experiments, added-position was ascertained-at preliming and after sulfitation. Then the flow chart of mixed juice purification was ascertained. The orthogonal experiment was selected. The optimal results of the experiments were showed as follows. The prelimed pH level was 7.0, the first heating temperature was 55℃, the first adding amount of soybean flocculation was 4.0g/L mixed juice and the second adding amount of soybean protein flocculation was 8.0g/L floated juice.(4)The results of DSC showed that the soybean flocculation was degenerated. The results of the FTIR analysis showed that the secondary structure of the soybean flocculation had changed. The results were showed as follows:theβ-sheet and a-helix increased, then the unordered andβ-turn decreased.