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2008-09-202001BA501A021957－。*E-mail:czbhdx@163.com*150090、、0.268%TIA0.086TLU1：1、、。10%45℃30min4.28mL·min-1。TIATIATIA。2.0g·L-1：=1：1、8.0%、0.01%0.004g·kg-1。TIAX792A“”[1]。WheySoyProteinsWSPpH4.5～4.8[2]。、[3]。。。4t200tBOD10000mg·L-1COD15000～22000mg·L-1100BOD80mg·L-1COD100mg·L-1[4-7]。、[8-11]。[12-15]。2S7SKunitzKTIL[16]。[17]。、、。11.10.39%NaCl40340(3):83~8920093JournalofNortheastAgriculturalUniversityMar.20091005－9369200903－0083－070.268%TIA0.086TLU。2XZ-1XWYT0％~32％HHSHG303-4AYXG.SG46.28D200~1000μLTU-1901AcculabALC-210.2/732/717GA。1.2→、、、→→、→、→→。①G4。②、、。、。10%1000mL40、45、50、55、60℃30min。③。。/1：1.5。/。GB5009.39-2003NaClNaClNaCl0.268%。、。8%NaOH1h。HpH8.0～9.07%HCl1hpH3～4。3～58%NaOH2hOHpH8～9。1～2d7%HCl1h。pH3～4。8%NaOH1hpH8.0～9.0。3~57%HCl2hHpH3～4。④TIA71%、、、、。AACC1001g50mL0.01mol·L-1NaOH3h1g。0、0.6、1.0、1.4、1.8、2.0mL2mL。2mL。5mL37℃BAPNA10min1mL。410nm。2mL5mLBAPNA37℃10min1mL2mL。AU10mL410nm0.011AbsorbanceUunitTLU。TLU·mL-1·84·401Table1DetailedrulesofproductsensoryevaluationmL。TLU=×TLU·mL-1TLUTLU·g-1=×。⑤a.4%～13%0.6g·L-11.0g·L-14.0%、5.0%、6.0%、7.0%、8.0%、9.0%、10.0%、。。b.a：=1：10.4、0.6、0.8、1.0、2.0、3.0、4.0、5.0g·L-1、。c.ab、0.006%、0.008%、0.01%、0.015%、0.02%、0.025%、0.03%、0.035%、0.04%。d.601g100mL。0.003、0.0035、0.0040、0.0045、0.0050g·kg-15100mL。e.、、、、100。1。ColorationTasteSweetsmellTransparentvibrant15～2025～3020～2520～2510～1520～2515～2015～20102015151.3GB5009.5-2003、GB5009.8-2003、GB5009.11-2003、GB5009.12-2003、GB5009.13-2003、GB4789.21、GB2760、ZBX51002-89。22.1、、2。2、Table2Influenceoftemperatureondecolorationandde-flavoringusingactivatedcarbon℃TemperatureColorSmell%Proteincontent40455055600.300.280.240.200.153·85·1.5、1、0.51.5、1、0.5。、1。。pH4.5645℃2。2。24、4.28、4.6、5、6mL·min-1NaCl0.006%、0.016%、0.023%、0.027%、0.080%97.8%、94.0%、91.46%、89.78%、70%。NaCl0.02%。44.28mL·min-1NaCl。4.28mL·min-1。2.2、、、、、、737。○×○○○○××××3.02.52.01.51.00.504045505560%Proteincontentandscorepoint、℃Temperatureofdiscoloureanddeqxorization○Proteincontent×Colorandodor1、Fig.1Effectofdifferenttemperatureoncolor,odorandproteincontentoffilteredsolution○×NaClThecontentofNaClDesalinationrate○×××××○○○○0.090.080.070.060.050.040.030.020.0103.54.54.05.05.56.06.5120100806040200NaCl％ContentofNaCl％RateofdesalinationmL·min-1Flow2Fig.2Influenceofdifferentfluxondesalinationperformanceofresin□○◇△Soya-beanmilkFermentedbeancurdBeancurdSoymilkpowder××+WheyliquidSoysauceDriedsoybeancurdBraadbeanpaste□×△○◇+×□□□□□×××××△△△△△○○○○○×××××◇◇◇◇◇+++++5.04.54.03.53.02.52.01.51.00.500.601.01.41.82.0AbsWavelengthmLVolume3Fig.3Comparativestudyontrypsininhibitoractivity(TIA)ofbean-made-foods·86·402.32.3.14.0%～10.0%、3。37%～9%。8.0%。。1：13。38.0%1.0～3.0g·L-1。2.3.2TSW－0670.006%～0.04%4。40.01%～0.02%。600.004g·kg-15。4Table4Relationshipsbetweenadditionsofessence/pigmentandproductsqualityTestnumberAdditionofessenceAdditionofpigment%AdditionofessenceFlavorg·kg-1AdditionPigment1234567890.0060.0080.010.0150.020.0250.030.0350.040.0030.00350.00400.00450.00503Table3Effectofsugarcontent/acidityontasteandflavorTestnumberSugarcontent8.0%Effectofdifferentaciditytotheproduct(Sugarcontent8.0%)%SugarcontentTasteandflavor%Solidcontentg·L-1AcidadditionTasteandflavor123456784.05.06.07.08.09.010.04.15.26.06.88.49.810.60.40.60.81.02.03.04.05.02.3.31：1、、33L933A22.0g·L-1B28%C10.01%0.004g·kg-1。5。3·87·53RAR=12.34B、CR。。:。6A、B、C3AAABCA。B。5Table5OrthogonaltestofbeverageformulaTestnumberFactorA/g·L-1AcidB/%SugarC/%FlavorScore123456789∑1∑2∑3K1K2K3R11122233322926624476.3388.6781.3312.3478978978923925424679.6784.678250.020.010.0150.0150.020.010.010.0150.022492452458381.6781.671.33737977859289818380T=793X＝82.11ABC3a.10%45℃30min。b.4.28mL·min-1。c.TIA。。d.2.0g·L-1：=1：1、8.0%、0.01%0.004g·kg-1。[][1],.[J].,6Table6VarianceanalysisVarianceQSumofsquaresfFreedomofmotionvMeansumofsquareFFvalueCriticalvalueSignificance％ContributionrateABCee＇T23.0937.563.566.8710.43278.89222248115.4518.786.8716.802.73F0.05(24)=6.944F0.01(24)=18.000*82.7913.473.74·88·402002,27(5):5-8.[2].[J].,2004(3):13-15.[3].[J].,2001,2(B12):3-7.[4].[J].,2006,32(1):68-71.[5]PouliotY,WijersMC,GauthierSE,etal.FractionationofwheyproteinhydrolysatesusingchargedUF/NFmembranes[J].JournalofMembraneScience,1999,158(1/2):105-114.[6]ZydneyAL.Proteinseparationsusingmembranefiltration:newopportunitiesforwheyfractionation[J].IntDairyJournal,1998,8(3):243-250.[7]AlkhatimHS,AlcainaMI,SorianoE,etal.Treatmentofwheyeffluentsfromdairyindustriesbynanofiltrationmembranes[J].Desalination,1998,119(1-3):177-184.[8],,.SBR[J].,2002,28(5):296-298.[9],,.SBR[J].,2005,24(3):30-33.[10].AB[J].,1997,16(2):19-22.[11],,./[J].,2004,25(4):86-89.[12],,.[J].,2005,26(4):25-27.[13]HsiehC,YangFC.Reusingsoyresidueforthesolid-statefermen-tationofGanodermalucidum[J].BioresourceTechnology,2004,91(1):105-109.[14].[D].:,2003:55-76.[15],.[J].,2002(9):48-49.[16],.[J].,2001,27(3):161-163.[17]MugioBN,VebersaxMA.Characterizationandbioconversionofgreatnorthernbeanblancheffluent[J].JFoodSci,1985,50(4):918-921.PretreatmentandapplicationofwheysoyproteinswastewatertoprocessingandbeveragesFENGXiao，RENNanqi，CHENZhaobo（StateKeyLaboratoryofUrbanWaterResourceandEnvironment,HarbinInstituteofTech