甘蔗糖业2023，Vol.52Issue(5)：58-64,7.
低温气浮分离蔗汁中蛋白质的影响因素研究初探
Study on the Factors Affecting the Separation of Protein from Sugarcane Juice by Low Temperature Air Flotation
摘要
Abstract
The removal of protein in sugarcane juice was carried out by the single-factor experiments.Results showed that under the conditions of the floatation separation of protein in sugarcane juice were as follows:the concentration of solids in sugarcane juice 16.5°Bx,the velocity of airflow 60 mL/min,the flocculation dose to cane juice 1mg/kg,the phosphate dose to sugarcane juice 450 mg/kg,pH 7.5,air float duration 6 min,with over 96.9%of the protein removed from the sugarcane juice.The temperature effect study showed that air floating at higher temperature was beneficial to the enrichment and removal of protein in sugarcane juice.Which make foundation for practical application in the future.关键词
蔗汁/蛋白质/气浮/影响因素Key words
Sugarcane juice/Protein/Air flotation/Influence factor分类
轻工纺织引用本文复制引用
谢显华,莫柳珍,唐林波,张平军..低温气浮分离蔗汁中蛋白质的影响因素研究初探[J].甘蔗糖业,2023,52(5):58-64,7.基金项目
广东省科学院打造综合产业技术创新中心行动资金项目(2022GDASZH-2022010110) （2022GDASZH-2022010110）
广西重点研发计划(桂科AB23075099) （桂科AB23075099）
