Application of Whey Soy Proteins Waste Water in Beverages

Guo You Yin; Jie Sun

doi:10.4028/www.scientific.net/AMR.287-290.2389

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 287-290Application of Whey Soy Proteins Waste Water in...

Application of Whey Soy Proteins Waste Water in Beverages

Abstract:

Application of whey soy proteins to wastewater processing and beverages were investigated under different conditions.Decoloration and deflavoring eficiency were determined using activated carbon under different temperature,and desalination with ion exchange resins and trypsin inhibitor activity(TIA)was investigated when tested in Sucrose addition and Citric acid addition.The experimental results of whey soy proteins wastewater pretreatment showed that the best conditions of decoloration de-flavoring were:10% of activated carbon,50°C of temperature,adsorption time for 40 min,and the best condition of desalination was 4.28mL/min of flux using ion exchanging resin.

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Periodical:

Advanced Materials Research (Volumes 287-290)

Pages:

2389-2392

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.287-290.2389

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Online since:

July 2011

Authors:

Guo You Yin, Jie Sun

Keywords:

Beverage, Trypsin Inhibitor Activity, Whey Soy Proteins

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References

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