Method for producing mucus protein of sweet potato from wastewater of sweet potato f
A technology of mucus protein and sweet potato, which is applied to the preparation method of peptides, chemical instruments and methods, multi-stage water/sewage treatment, etc., can solve the problems of preparing sweet potato mucus protein, achieve strong heat sensitivity, high-efficiency transformation and utilization, and reduce environmental pollution Effect
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Embodiment 1
[0010] From the drainage outlet of the starch sedimentation tank of the processing sweet potato starch workshop, respectively take by weighing 10kg of sweet potato wastewater that is being discharged in 5 levels such as upper, middle and lower, and use after the 50kg sweet potato wastewater that is obtained is mixed as an embodiment of the present invention. Get wherein 10kg sweet potato waste water, under normal temperature, carry out rough filtration with vacuum filtration device, filter material is 120 order nylon filter cloths, and vacuum degree is 65kPa. The filter cake was collected once, and the filtrate was microfiltered again. The microfiltration material was a 0.45um microporous fiber filter membrane, and the vacuum was 70kPa. The second filter cake was collected and combined to obtain 303.9g of sticky sweet potato mucin. Freeze-dry the filter cake in a freeze dryer, the freezing temperature is -40℃~-30℃, the drying temperature is -30℃~40℃, the vacuum degree is 10~100...
Embodiment 2
[0012] Get sweet potato waste water 10kg with embodiment 1, carry out coarse filtration and microfiltration according to embodiment 1, obtain sticky sweet potato mucin 299.4g. The filter cake was dried under reduced pressure in a vacuum drying oven, the vacuum degree was 88-91kPa, the drying temperature was 48°C, and the drying time was 5h to obtain 66.2g of flaked sweet potato mucin, which was crushed and sieved according to Example 1 to obtain Light gray sweet potato mucus protein powder 66.2g. After analysis, the protein content of the mucus protein powder is 42.2%.
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