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Application Of Membrane Separation Technology In Soybean Food Processing
- Aug 08, 2018 -

Application of membrane separation technology in soybean food processing

Ultrafiltration technology has the advantages of no phase change, low energy consumption, simple process equipment, convenient and reliable operation, good separation effect, etc., so it has been widely used in the production of beverages, dairy products and soy protein isolates in recent years. 

The use of ultrafiltration technology to produce soy protein isolate can fundamentally change the traditional alkali-soluble acid-water washing method, which can greatly improve the product quality. The molecular weight of soybean protein is larger, and the molecular weight of more than 20,000 is more than 95%, which is beneficial to membrane separation. 

Technology, in practice, the molecular retention of the ultrafiltration membrane is 20,000, the membrane type is selected to roll the ultrafiltration membrane, and the pH value of the soybean protein solution is adjusted to a pH value of 7 to 9/1 far from the isoelectric point, while Properly increase the temperature of the feed liquid to lower the viscosity and increase the diffusion coefficient. In actual operation, the flow rate of the membrane fabric liquid should be increased to make it turbulent to prevent the concentration of the membrane surface and the form of the gel. In this way, the purified and concentrated soy protein isolate can be separated and purified without phase transformation, effectively avoiding the increase of salt in the traditional process of acid-base regulation, and greatly increasing the purity of the protein (up to 92%) and reducing the ash content (≤ 4.0%). In addition, ultrafiltration membrane technology can be used to properly recycle soybean whey liquid and by-product yellow syrup produced by tofu, which can not only recover whey protein and soybean oligosaccharide, but also avoid environmental pollution. US Central Soybean Company used ultrafiltration treatment of soybean whey, concentration of 1.36%, 451kg soy whey concentrated 15 times into 12.7kg concentration of 12% whey concentrate (main ingredient is oligosaccharides), due to The liquid still contains a significant amount of soluble solids and can therefore be subjected to reverse osmosis treatment.