Separation of protein and isoflavone in soybean whey by ultrafiltration
大豆乳清中蛋白质和异黄酮的超滤分离技术

The study on the technical conditions of separating protein and isoflavone in soybean whey by ultrafiltration showed that before ultrafiltration, soybean whey should be pretreated to reduce membrane contamination. The orthogonal experiment of 2 factors and 3 levels indicated that the optimum pretreatment conditions were 5% of CaCl, addition based on the solid substance content in soybean whey, and heating up at 85 degrees C for 15 minutes. Under these conditions, the precipitation rate of whey protein was 49. 8% , while the reservation rate of isoflavone was 90.4%. Single factor experiment showed that the optimum ultrafiltration conditions were poly (ether sulfone) membrane of 10 kDa molecular weight cut-off (MWCO), 51-68 kPa, and 30 degrees C-40 degrees C. Under these conditions, the retention rate of whey protein and isoflavone was 83.9% and 7.6% , respectively.