【摘要】 文章以鲜奶为原料，通过100 nm孔径陶瓷膜微滤分离乳清蛋白与酪蛋白，并利用10 ku陶瓷膜微滤脱乳糖后经4次洗滤，制备不同蛋白浓度乳清蛋白浓缩物（Whey protein concentrate,WPC）。经浓缩和喷雾干燥，获得蛋白含量分别为19.6%、36.8%、58.4%、94.3%的鲜奶级乳清蛋白粉（Milk whey protein concentrate,mWPC）和94.3%蛋白含量的乳清分离蛋白（Milk whey protein isolate,mWPI）(mWPC20、mWPC35、mWPC60、mWPI)。对这4种蛋白粉粒径、溶解性、乳化性、起泡性及微观结构等加工特性进行对比分析。试验中随洗滤次数增加，粉体粒径逐渐减小，溶解性逐渐升高，zeta电位绝对值逐渐增大，蛋白质变性热焓值显著上升，蛋白质结构稳定性增强。结果表明，陶瓷膜分离技术可实现乳清蛋白的有效富集及不同蛋白含量的乳清蛋白粉制备，结果为该技术在蛋白粉分级及粉体特性的研究提供了理论依据和数据参考。更多还原

【Abstract】 This article utilized fresh milk as raw material, separating whey protein from casein through 100 nm pore-size ceramic membrane microfiltration. Following lactose removal via 10 ku ceramic membrane microfiltration and four diafiltration cycles, whey protein concentrate(WPC) with varying protein concentrations was prepared. Through concentration and spray drying, milk whey protein concentrates(mWPC) with protein contents of 19.6%, 36.8%, and 58.4%, along with milk whey protein isolate(mWPI) with 94.3% protein content(termed mWPC20, mWPC35, mWPC60, mWPI), were obtained. The processing characteristics of these four protein powders-including particle size, solubility, emulsifying properties, foaming properties, and microstructure-were comparatively analyzed. The experiments revealed that with increasing diafiltration cycles, the powder particle size gradually decreased, solubility progressively increased, the absolute value of zeta potential rose, protein denaturation enthalpy significantly increased, and protein structural stability was enhanced. The results demonstrate that ceramic membrane separation technology effectively enriches whey protein and enables the production of whey protein powders with varying protein contents. This provides a theoretical basis and data reference for research on protein powder fractionation and powder characteristics using this technology.更多还原