基于膜技术分离纯化乳清蛋白的研究进展

doi:10.16085/j.issn.1000-6613.2021-1566

摘要/Abstract

摘要：

乳清废水有机负荷高，若直接排放将引起严重的环境污染，且造成蛋白质资源的浪费。因此，乳清废水资源化利用日益受到人们的关注。本文简要介绍了乳清蛋白组成、特性及其应用，归纳了近年来膜技术在乳清资源化利用方面的应用。首先介绍了压力驱动膜技术中超滤和荷电超滤在乳清蛋白分离和浓缩方面的应用，此后重点介绍了电驱动膜过程中电超滤（EUF）和电渗析耦合超滤体系（EDUF）在乳清蛋白以及活性肽分离回收领域的应用最新进展，并针对乳清蛋白分离过程中的膜污染现象进行了分析，提出膜污染过程的影响因素及控制措施，以期为乳清的资源化利用提供有益参考。最后指出了膜技术在单个乳清蛋白的分离回收方面以及工业化放大等方面仍存在一定局限性，并对此提出了解决方案及其未来的发展方向。

关键词: 乳清废水, 乳清蛋白, 膜, 分离, 纯化

Abstract:

Whey wastewater has a high organic load. If discharged directly, it will cause serious environmental pollution and waste of protein resources. Therefore, the resource utilization of whey wastewater has attracted increasing attention. This paper briefly introduces the composition, characteristics and application of whey protein, and summarizes the application of membrane technology in whey resource utilization in recent years. First, the application of ultrafiltration and charged ultrafiltration in the separation and concentration of whey protein in the pressure-driven membrane technology is introduced. Then, the latest progress of the application of electro-ultrafiltration(EUF) and electrodialysis with ultrafiltration membrane(EDUF) in the separation and recovery of whey protein and active peptide in the process of electro-driven membrane is emphasized. In addition, the membrane fouling phenomenon in the process of whey protein separation is analyzed, and the influencing factors as well as control measures of the membrane fouling process are put forward, in order to provide a useful reference for the resource utilization of whey. Finally, it pointed out that membrane technology still has certain limitations in the separation and recovery of single whey protein and industrial scale-up, and proposed solutions and future development directions.

Key words: whey wastewater, whey protein, membrane, separation, purification

中图分类号:

X792

马镓莉, 卢会霞, 苗晓雪. 基于膜技术分离纯化乳清蛋白的研究进展[J]. 化工进展, 2022, 41(6): 2826-2838.

MA Jiali, LU Huixia, MIAO Xiaoxue. Research progress on separation and purification of whey protein based on membrane technology[J]. Chemical Industry and Engineering Progress, 2022, 41(6): 2826-2838.

图/表 5

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乳清蛋白	质量分数/%	分子量/kDa	等电点pI	特性
β-乳球蛋白（β-Lg）	30.0~55.0	18.4	5.1~5.3	具有抗高血压、抗癌、乳化、增强食欲等作用
α-乳白蛋白（α-La）	20.0~25.0	14.4	4.4~4.8	抗高血压、抗氧化活性和抗肥胖潜力；乳化、凝胶和泡沫特性；用于婴幼儿配方奶粉加工
牛血清白蛋白（BSA）	5.0~10.0	66.5	4.7~5.0	参与脂质合成；具有抗癌和抗氧化活性；起泡、乳化和胶凝性能
乳铁蛋白（LF）	1.0~2.0	78.0	7.0~9.0	抗肥胖潜力、抗炎抗病毒和抗菌活性，耐热变性；用于食品工业中的补充剂
免疫球蛋白（Ig）	10.0	150.0~1000.0	5.5~8.3	抗胆固醇、抗菌和抗病毒特性；生产婴幼儿配方食品
乳过氧化物酶（Lp）	0.5	79.0~89.0	9.5	具有抑菌、杀菌和抗真菌活性；可预防多种疾病，例如肺炎；用于保存食品，口腔护理或化妆品
糖巨肽（GMP）	10.0~15.0	＜7.0	4.3~4.6	具有调节免疫和促生作用；有益于心血管、消化、免疫或神经系统；用于苯酮尿症患者的食品中

乳清蛋白	质量分数/%	分子量/kDa	等电点pI	特性
β-乳球蛋白（β-Lg）	30.0~55.0	18.4	5.1~5.3	具有抗高血压、抗癌、乳化、增强食欲等作用
α-乳白蛋白（α-La）	20.0~25.0	14.4	4.4~4.8	抗高血压、抗氧化活性和抗肥胖潜力；乳化、凝胶和泡沫特性；用于婴幼儿配方奶粉加工
牛血清白蛋白（BSA）	5.0~10.0	66.5	4.7~5.0	参与脂质合成；具有抗癌和抗氧化活性；起泡、乳化和胶凝性能
乳铁蛋白（LF）	1.0~2.0	78.0	7.0~9.0	抗肥胖潜力、抗炎抗病毒和抗菌活性，耐热变性；用于食品工业中的补充剂
免疫球蛋白（Ig）	10.0	150.0~1000.0	5.5~8.3	抗胆固醇、抗菌和抗病毒特性；生产婴幼儿配方食品
乳过氧化物酶（Lp）	0.5	79.0~89.0	9.5	具有抑菌、杀菌和抗真菌活性；可预防多种疾病，例如肺炎；用于保存食品，口腔护理或化妆品
糖巨肽（GMP）	10.0~15.0	＜7.0	4.3~4.6	具有调节免疫和促生作用；有益于心血管、消化、免疫或神经系统；用于苯酮尿症患者的食品中

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