血浆蛋白粉生产工艺与应用效果的研究
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摘要
本试验以新鲜猪血液为原料，采用离心分离、超微过滤和喷雾干燥技术初步研究了血浆蛋白粉的生产工艺；并生产出一定量的产品用于断奶仔猪饲养对比试验，以研究和验证血浆蛋白粉的实际营养效果。具体内容可分为如下部分：
1、离心分离实验：
采用单因素梯度设计，分别考察了离心转速(1000、1500、2000、2500、3000、3500、4000、4500、5000转／分)和离心时间(5、10、15、20、25、30分)对离心效果的影响。结果表明：随着离心转速的提高，沉淀量增加；上清液中蛋白减少，当转速达到3500转／分时，这种趋势减缓。当离心时间从5分钟变为10分钟，沉淀增加与上清液蛋白减少幅度明显，超过10分钟后，离心效果几乎不变。
2、超滤与干燥正交设计试验
采用4因素3水平正交设计就超滤压力(0.05、0.10、0.15MP)、过滤时间(5、10、15min)、喷雾干燥进风温度(225、275、325℃)、出口温度(60、80、100℃)对最终产品各营养指标的影响进行了考察。结果表明：
对于产品水分含量而言，只有出口温度影响显著(P＜0.05)，出口温度从60℃升高到80℃再到100℃，水分下降显著。进风温度与产品水分成反比，但影响不显著(P＞0.05)。
过滤时间与进风温度对产品灰份影响显著(P＜0.05)，过滤时间延长，灰份含量减少。另两个因素对灰份含量影响不显著(P＞0.05)。
四个因素对产品粗脂肪含量影响都不显著(P＞0.05)，各工艺下的粗脂肪含量最高7.1％，最低的2.9％。
超滤压力对产品粗蛋白含量影响显著(P＜0.05)，压力越大，粗蛋白越高。所观察工艺中粗蛋白最高为84.74％，最低73.87％，差距＞10个百分点。其它因素作用不显著。
出口温度与超滤压力对产品中免疫球蛋白含量的差异影响极显著(P＜0.01)。出口温度在80℃时，免疫球蛋白含量最高。温度升高到100℃，含量迅速降低。超滤压力与免疫球蛋白含量呈正比线性关系。过滤时间与进风温度对免疫球蛋白虽有影响，但不显著(P＞0.05)。
出口温度与进风温度的变化对产品蛋白溶解度的影响差异显著(P＜0.05)。随着进风温度的升高，蛋白质溶解度显著直线下降。随着出口温度增加，溶解度表现为先上升后急剧下降。
不同工艺下，赖氨酸含量变化较大。其中工艺2最低(4.30％)，工艺9最高(7.70％)，最大差距达3％。
九组工艺下的产品蛋氨酸含量都很低，位于1％左右。产品蛋氨酸在所有氨基酸中是最低的。
所有工艺下产品必需氨基酸指数都很高，除第九组变异很大外，均在93％以上，且
相互间差异不显著（P＞0刀5）。
3、guwdiiC＄V
选取35日龄断奶，体重一致的仔猪54头，随机分成三个处理组：2．5％自产SDPP、
2．5％进口 SDPP与空白，以研究血浆蛋白粉对仔猪生长性能与血液生化指标的影响。
结果表明：I阶段门．10天），自产组与进口组日增重较空白组有很大提高，差异
显著（P＜0刀5）。而饲养11期（1卜ZI天）三组的日增重差异不显著（＊＞0．05）。自产组
采食量显著高于其它两组（P＜0刀5）。添加了S＊田的组在1期与全期料肉比显著高于
空白组（P＜0刀5）；腹泻率显著低于空白组（P＜0刀5）。
自产组与进口组血液中尿素N的水平显著（P＜0刀5）低于空白组，自产组与进口
组之间的差异不显著（P＞0刀5）。自产组与进日组比空白组的谷草转氨酶含量有提升，
但差异不显著（P＞0刀5）。添加血浆蛋白粉的两组血液中乳酸脱氢酶及碱性磷酸酶较对
照组而言也有升高，但差异不显著（P＞0刀5）。三组血液中的总蛋白、白蛋白含量的差
异不大叩＞O对引：＊＊P组球蛋白较空白组有增加趋势，但不显著（P＞0．05）。
综合上述试验，得到如下结论：
从粗蛋白与免疫球蛋白最高的角度考虑，本试验中最优的工艺组合是：离心转速
3500r／min，离心时间10min，超滤压力0．15mp，过滤时间15min，进风温度325c，出口温
度 80C。
血浆蛋白粉用于仔猪断奶后早期较为有效，后期则效果不明显。自主产品与国外产
品较为接近。
In this study, with fresh porcine blood as raw material, Centrifuge, Ultrafiltration and Spray-dry technologies were adopted to determine the production process of plasma protein. Further more, a certain amount of SDPP was produced to research its nutritional effects by piglet-raising experiment. The content contains three parts as follow:
Part 1: Centrifuge experiment
Select single factor step design to determine the effects of the centrifugl volv speed(l 000,1500,2000,2500,3000,3500,4000,4500,5000 r/pm) and the centrifugl time (5,10,15,20,25,30min) on blood. The results showed : with the increasing of speed, the quantity of sediment increased and the protein content in upper fluid decreased. 3500r/pm was the suitable speed. Altering time from 5 to 10min,the change of sediment and protein content was significant. Exceed 10min,the chang affected by time wasn't obvious.
Part 2: Ultrafiltration and Spray-dry cross-counter experiment
Choose four factors(three levels) orthonagol design to determine the effects of filter pressure(0.05,0.10,0.15MP),filter time(5,10,15min),input temperature(225,275,325 ) and export temperature(60,80,100 ) on nutritional ingredient in SDPP products. Following results were gained:
As to water content of SDPP products, only export temperature had significant influence (P < 0.05) . With the increasement of export temperature from 60 to 80 more to 100 , water content of product dereased obviously. Input temperature was inverse relation with water content,but the influence was not significant (P>0.05) .
Both filter time and input temperature had significant effect on ash content of products (P<0.05) . Increasing filter time made ash content of SDPP decrease.The other two factors'influence were not significant (P>0.05) .
None of the four factors significantly(P>0.05) affected crude fat(CF) content of SDPP products. Among all kinds of process,the highest CF was 7.1%,the lowest was 2.9%.
Filter pressure was the only factor with significant (P < 0.05) influence on crude protein(CP) of products, whose increasement led to CP's rise. The maximum of CP was 84.74% and the minimum was 73.87% in nine kinds of process,the biggest difference beyond 10%.
Export temperature and filter pressure had extremely significant(P < 0.01) influence on immunoglobulin content of SDPP. At 80 of export temperature,the immunoglobulin content was comparatively higher than that at 60 and 100 . Filter time and input temperature had no significant effect (P>0.05) .
Export and input temperature had significant ( P < 0.05 ) influence on protein solution(PS).When input temperature rose, PS decreased. With the increasing of export temperature, PS increased earlier and decreased later.
In different process, the alteration of lyscine's(Lys) was comparatively obviously. The
highest appears in process 9 with 7.70%,the lowest in process 2 with 4.30%,difference almost reaching 3.5%.
The amounts of Met in all process were in a quite low level(close to 1.0%).Met was the lowest amino acid among all AA in SDPP products.
The EAAI in each kind of process was very high,above 93%(except for pro 9).
Part 3: piglet-raising experiment
Fifty four piglets weaned at 35 days with similar weight were divided into three groups ,the 2.5% own-produced SDPP group(OP group),the 2.5% import SDPP(IM group),the blank control group.Three replicates each group,with 6 piglets each replicate.The experiment experienced 21 days.The growth performance were observed and some serum index were measured,with results as follow:
In period 1(1-10th day),SDPP improved average daily gain (ADG) significantly (P<
0.05) comparing the control group. However,in period II (11-21th day),the difference of
ADG among three groups were not significant (P>0.05) ,but the OP group had higher
average daily feed intake(ADFI) (P<0.05) .SDPP decreased F/G in I and whole period
(P<0.05) ,also decreased diarrhea frequency (P<0.05) comparing with control group.
SDPP reduced significantly serum BUN (P < 0.05) comparing with control group,th
1、离心分离实验：
采用单因素梯度设计，分别考察了离心转速(1000、1500、2000、2500、3000、3500、4000、4500、5000转／分)和离心时间(5、10、15、20、25、30分)对离心效果的影响。结果表明：随着离心转速的提高，沉淀量增加；上清液中蛋白减少，当转速达到3500转／分时，这种趋势减缓。当离心时间从5分钟变为10分钟，沉淀增加与上清液蛋白减少幅度明显，超过10分钟后，离心效果几乎不变。
2、超滤与干燥正交设计试验
采用4因素3水平正交设计就超滤压力(0.05、0.10、0.15MP)、过滤时间(5、10、15min)、喷雾干燥进风温度(225、275、325℃)、出口温度(60、80、100℃)对最终产品各营养指标的影响进行了考察。结果表明：
对于产品水分含量而言，只有出口温度影响显著(P＜0.05)，出口温度从60℃升高到80℃再到100℃，水分下降显著。进风温度与产品水分成反比，但影响不显著(P＞0.05)。
过滤时间与进风温度对产品灰份影响显著(P＜0.05)，过滤时间延长，灰份含量减少。另两个因素对灰份含量影响不显著(P＞0.05)。
四个因素对产品粗脂肪含量影响都不显著(P＞0.05)，各工艺下的粗脂肪含量最高7.1％，最低的2.9％。
超滤压力对产品粗蛋白含量影响显著(P＜0.05)，压力越大，粗蛋白越高。所观察工艺中粗蛋白最高为84.74％，最低73.87％，差距＞10个百分点。其它因素作用不显著。
出口温度与超滤压力对产品中免疫球蛋白含量的差异影响极显著(P＜0.01)。出口温度在80℃时，免疫球蛋白含量最高。温度升高到100℃，含量迅速降低。超滤压力与免疫球蛋白含量呈正比线性关系。过滤时间与进风温度对免疫球蛋白虽有影响，但不显著(P＞0.05)。
出口温度与进风温度的变化对产品蛋白溶解度的影响差异显著(P＜0.05)。随着进风温度的升高，蛋白质溶解度显著直线下降。随着出口温度增加，溶解度表现为先上升后急剧下降。
不同工艺下，赖氨酸含量变化较大。其中工艺2最低(4.30％)，工艺9最高(7.70％)，最大差距达3％。
九组工艺下的产品蛋氨酸含量都很低，位于1％左右。产品蛋氨酸在所有氨基酸中是最低的。
所有工艺下产品必需氨基酸指数都很高，除第九组变异很大外，均在93％以上，且
相互间差异不显著（P＞0刀5）。
3、guwdiiC＄V
选取35日龄断奶，体重一致的仔猪54头，随机分成三个处理组：2．5％自产SDPP、
2．5％进口 SDPP与空白，以研究血浆蛋白粉对仔猪生长性能与血液生化指标的影响。
结果表明：I阶段门．10天），自产组与进口组日增重较空白组有很大提高，差异
显著（P＜0刀5）。而饲养11期（1卜ZI天）三组的日增重差异不显著（＊＞0．05）。自产组
采食量显著高于其它两组（P＜0刀5）。添加了S＊田的组在1期与全期料肉比显著高于
空白组（P＜0刀5）；腹泻率显著低于空白组（P＜0刀5）。
自产组与进口组血液中尿素N的水平显著（P＜0刀5）低于空白组，自产组与进口
组之间的差异不显著（P＞0刀5）。自产组与进日组比空白组的谷草转氨酶含量有提升，
但差异不显著（P＞0刀5）。添加血浆蛋白粉的两组血液中乳酸脱氢酶及碱性磷酸酶较对
照组而言也有升高，但差异不显著（P＞0刀5）。三组血液中的总蛋白、白蛋白含量的差
异不大叩＞O对引：＊＊P组球蛋白较空白组有增加趋势，但不显著（P＞0．05）。
综合上述试验，得到如下结论：
从粗蛋白与免疫球蛋白最高的角度考虑，本试验中最优的工艺组合是：离心转速
3500r／min，离心时间10min，超滤压力0．15mp，过滤时间15min，进风温度325c，出口温
度 80C。
血浆蛋白粉用于仔猪断奶后早期较为有效，后期则效果不明显。自主产品与国外产
品较为接近。
In this study, with fresh porcine blood as raw material, Centrifuge, Ultrafiltration and Spray-dry technologies were adopted to determine the production process of plasma protein. Further more, a certain amount of SDPP was produced to research its nutritional effects by piglet-raising experiment. The content contains three parts as follow:
Part 1: Centrifuge experiment
Select single factor step design to determine the effects of the centrifugl volv speed(l 000,1500,2000,2500,3000,3500,4000,4500,5000 r/pm) and the centrifugl time (5,10,15,20,25,30min) on blood. The results showed : with the increasing of speed, the quantity of sediment increased and the protein content in upper fluid decreased. 3500r/pm was the suitable speed. Altering time from 5 to 10min,the change of sediment and protein content was significant. Exceed 10min,the chang affected by time wasn't obvious.
Part 2: Ultrafiltration and Spray-dry cross-counter experiment
Choose four factors(three levels) orthonagol design to determine the effects of filter pressure(0.05,0.10,0.15MP),filter time(5,10,15min),input temperature(225,275,325 ) and export temperature(60,80,100 ) on nutritional ingredient in SDPP products. Following results were gained:
As to water content of SDPP products, only export temperature had significant influence (P < 0.05) . With the increasement of export temperature from 60 to 80 more to 100 , water content of product dereased obviously. Input temperature was inverse relation with water content,but the influence was not significant (P>0.05) .
Both filter time and input temperature had significant effect on ash content of products (P<0.05) . Increasing filter time made ash content of SDPP decrease.The other two factors'influence were not significant (P>0.05) .
None of the four factors significantly(P>0.05) affected crude fat(CF) content of SDPP products. Among all kinds of process,the highest CF was 7.1%,the lowest was 2.9%.
Filter pressure was the only factor with significant (P < 0.05) influence on crude protein(CP) of products, whose increasement led to CP's rise. The maximum of CP was 84.74% and the minimum was 73.87% in nine kinds of process,the biggest difference beyond 10%.
Export temperature and filter pressure had extremely significant(P < 0.01) influence on immunoglobulin content of SDPP. At 80 of export temperature,the immunoglobulin content was comparatively higher than that at 60 and 100 . Filter time and input temperature had no significant effect (P>0.05) .
Export and input temperature had significant ( P < 0.05 ) influence on protein solution(PS).When input temperature rose, PS decreased. With the increasing of export temperature, PS increased earlier and decreased later.
In different process, the alteration of lyscine's(Lys) was comparatively obviously. The
highest appears in process 9 with 7.70%,the lowest in process 2 with 4.30%,difference almost reaching 3.5%.
The amounts of Met in all process were in a quite low level(close to 1.0%).Met was the lowest amino acid among all AA in SDPP products.
The EAAI in each kind of process was very high,above 93%(except for pro 9).
Part 3: piglet-raising experiment
Fifty four piglets weaned at 35 days with similar weight were divided into three groups ,the 2.5% own-produced SDPP group(OP group),the 2.5% import SDPP(IM group),the blank control group.Three replicates each group,with 6 piglets each replicate.The experiment experienced 21 days.The growth performance were observed and some serum index were measured,with results as follow:
In period 1(1-10th day),SDPP improved average daily gain (ADG) significantly (P<
0.05) comparing the control group. However,in period II (11-21th day),the difference of
ADG among three groups were not significant (P>0.05) ,but the OP group had higher
average daily feed intake(ADFI) (P<0.05) .SDPP decreased F/G in I and whole period
(P<0.05) ,also decreased diarrhea frequency (P<0.05) comparing with control group.
SDPP reduced significantly serum BUN (P < 0.05) comparing with control group,th
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25．张晓楠，郭立安．超滤在蛋白质纯化中的应用．中国生化药物杂志．1999，20(2)：97-98
26．张鸿发．陈寿鹏等．超滤浓缩大豆乳清蛋白．食品研究与开发．2001，22(3)：3-4
27．张裕中，威其梅编．食品加工技术装备．中国轻工业出版社，2000，181-202
28．李双桂，潘水森，徐江．亚麻胶的喷雾干燥技术．化工进展．2002，21(8)：603-606
29．李英霞，邹彪．喷雾干燥技术．山东中医杂志．2000，19(6)：371-372
30．李春平．发酵血粉生产工艺．肉类工业．1992，(1)：35-36
31．李春艳，方富林．超滤膜分离技术在植酸酶浓缩中的应用．福建医科大学学报．2000，34(4)：374-376
32．李健民，莉等．不同离心方式血液离心效果的调查．中国输血杂志．2002,15(3)：207-208
33．杨胜主编．饲料分析与饲料质量检测技术．北京农业大学出版社，1993
34．邱东飚，陈群敏．白膜回浆法和富血小板血浆法制备浓缩血小板的比较．中国输血杂志．1994，7(3)：126-127
35．邹元国，陈兆铭．用白膜回浆法制备浓缩血小板．中国输血杂志．1990，3(1)：45-47
36．陆彬，李凤前．白蛋白微球的热变性对其水溶性及酶降解性的影响．药学学报．2000，35(7)：535-538
37．陈卫栋，宋载儿．喷雾干燥技术在微胶囊化食品中的应用．中国油脂．2002，27(5)：58-59
38．陈少洲，蔡同一等．不同截流分子量的超滤膜和南瓜汁澄清效果的研究．食品科学．2002，23(1)：77-80
39．陈朋引．马铃薯固体饮料开发及工艺研究．食品科技．2002，(10)：47-49
40．陈爱莲，苏娅．利用微软EXCEL计算必需氨基酸指数．粮食与饲料工业，1998，(10)：29-31
41．钟金颜，郑子修．猪血浆蛋白粉的营养评价．江西科学．1990，8(1)：24-32
42．袁森泉．血浆蛋白粉在断奶仔猪日粮中的应用．国外畜牧学：饲料．1999，(5)：42-43
43．郭宏，王熊．超滤技术在大豆分离蛋白生产中的应用研．究食品科学．2000，21(12)：56-58
44．钱俊青．膜表面特性影响蛋白质超滤分离的研究．浙江大学学报：农业与生命科学版．2000，26(2)：187-190
45．陶莉，肖开进．牦牛等畜禽血液同步生产血浆蛋白粉、血红蛋白粉、超氧化物歧化酶(SOD)．中国牦牛．1993，(4)：31-33
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49．梁国明，陆晓峰．操作条件对膜污染及蛋白质超滤滤出速度影响的研究．净水技术．1999，(1)：7-9
50．盛国华编．蛋白质资源的开发与利用．轻工业出版社，1988，165-178
51．黄立新，王宗濂．等我国喷雾干燥技术研究及进展．化学工程．2001，29(2)：51-55
52．曾庆祝，汪涛等．扇贝边酶解技术研究．中国水产科学．2001，8(1)：64-68
53．温涛，刘玉振．超滤技术在人血白蛋白浓缩中的应用．膜科学与技术．2000，20(3)：57-58
54．童应凯，李伯辉．二次发酵血粉生产工艺的研究．食品研究与开发．1997，18(3)：22-26
55．管武太，李德发．血浆蛋白粉改善断奶仔猪生产性能的机理．北京农业大学学报．1994，20(4)：451-456
56．滕建文，黄正恩．龙眼粉喷雾干燥的初步研究．广西园艺．2000，(1)：13-14
57. A Owusu-Asiedu,S K Baidoo,C M Nyachoti,R R Marquardt. Response of early-weaned pigs to spray-dried porcine or animal plasma-based diets supplemented with egg-yolk antibodies against enterotoxigenic Escherichia coli. Journal of Animal Science,2002,80:2895
58. A. Salvador, Teresa Sanz, S. M. Fiszman. Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation. 2001, (2): 212
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2．于旭华，汪儆，冯定远．血浆蛋白粉在断奶仔猪饲料中的应用．饲料博览，2001，(1)：38-39
3．马运柱，黄伯云等．离心式喷雾干燥制备纳米晶粉末的工艺原理及其影响因素．硬质合金．2002，19(3)：173-176
4．卞晓锴，陆晓峰．等蛋白质超滤过程及超滤膜的表面改性研究现状．膜科学与技术．2001，21(4)：46-51
5．方静致，袁理，陈宪辉等．四种血液成分离心条件筛选探讨．中国输血杂志．1991，4(4)：182-186
6．王文高，陈正行等．不同干燥方法对大米蛋白质功能性质的影响．粮食与饲料工业．2002,(5)：44-45
7．王春维．功能性蛋白源—血浆蛋白粉的研究与开发．粮食与饲料工业．2001，(9)：26-27
8．王家圣，潘晚平．AP950血浆蛋白粉对断奶仔猪生长表现的影响养猪．2000，(4)：18-18
9．王桂枝主编．免疫学实验指导．华中农业大学教务处印．1994
10．计成，戎易．猪鸡蛋白质和氨基酸营养．饲料工业，1999，20(8)：4-6
11．计成，许万根．蛋白质溶解度作为评定豆柏过熟程度的指标．动物营养研究与应用，1997，139-143
12．邓力等．新型喷雾干燥造塔出粉装置——双刮板式闭风卸料器．食品与机械．2001，(1)：37
13．田庚元，孙孝先．低温离心分离精制天花粉蛋白．中草药．1989，20(2)：13-14，18
14．任敏．三种清除血液中自细胞方法的比较．青海医学院学报．2001，22(1)：38-38，43
15．刘大川，张维农．超滤膜法花生分离蛋白的制备及功能特性研究．中国油脂．1998，23(1)：14-16
16．孙忠敏．超滤及其在血液制品中的应用．国外医学：预防．诊断．治疗用生物制品分册．1992，15(1)：14-18
17．孙斌，周日兴等．南瓜粉喷雾干燥生产线工艺研究．粮油加工与食品机械．2001，(4)：26-27
18．朱建华．豌豆组分的离心分离技术的实验报告．商业科技开发．1997，(1)：25-27
19．朱钦龙．喷雾干燥猪血浆蛋白(SDPP)的饲用价值．粮食科技与经济．1997，(4)：44
20．余兴明．血清脂蛋白的离心分离技术．生命的化学．1997，17(3)：44-45
21．吴士业，刘达玉．超滤浓缩乳清蛋白并分离乳糖的研究．食品与机械．1999，(2)：34-35
22．张丹凤．刘鹏龙等．牛初乳(粉)生产工艺探讨．新疆农业科学．2001，38(5)：235-239
23．张丽英，李德发．不同比例血浆蛋白粉对断奶仔猪生产性能的影响．饲料工业．1999，20(7)：24-25
24．张和平，李立民．超滤法浓缩分离免疫初乳中的抗体．中国乳品工业．1999,27(4)：3-6
25．张晓楠，郭立安．超滤在蛋白质纯化中的应用．中国生化药物杂志．1999，20(2)：97-98
26．张鸿发．陈寿鹏等．超滤浓缩大豆乳清蛋白．食品研究与开发．2001，22(3)：3-4
27．张裕中，威其梅编．食品加工技术装备．中国轻工业出版社，2000，181-202
28．李双桂，潘水森，徐江．亚麻胶的喷雾干燥技术．化工进展．2002，21(8)：603-606
29．李英霞，邹彪．喷雾干燥技术．山东中医杂志．2000，19(6)：371-372
30．李春平．发酵血粉生产工艺．肉类工业．1992，(1)：35-36
31．李春艳，方富林．超滤膜分离技术在植酸酶浓缩中的应用．福建医科大学学报．2000，34(4)：374-376
32．李健民，莉等．不同离心方式血液离心效果的调查．中国输血杂志．2002,15(3)：207-208
33．杨胜主编．饲料分析与饲料质量检测技术．北京农业大学出版社，1993
34．邱东飚，陈群敏．白膜回浆法和富血小板血浆法制备浓缩血小板的比较．中国输血杂志．1994，7(3)：126-127
35．邹元国，陈兆铭．用白膜回浆法制备浓缩血小板．中国输血杂志．1990，3(1)：45-47
36．陆彬，李凤前．白蛋白微球的热变性对其水溶性及酶降解性的影响．药学学报．2000，35(7)：535-538
37．陈卫栋，宋载儿．喷雾干燥技术在微胶囊化食品中的应用．中国油脂．2002，27(5)：58-59
38．陈少洲，蔡同一等．不同截流分子量的超滤膜和南瓜汁澄清效果的研究．食品科学．2002，23(1)：77-80
39．陈朋引．马铃薯固体饮料开发及工艺研究．食品科技．2002，(10)：47-49
40．陈爱莲，苏娅．利用微软EXCEL计算必需氨基酸指数．粮食与饲料工业，1998，(10)：29-31
41．钟金颜，郑子修．猪血浆蛋白粉的营养评价．江西科学．1990，8(1)：24-32
42．袁森泉．血浆蛋白粉在断奶仔猪日粮中的应用．国外畜牧学：饲料．1999，(5)：42-43
43．郭宏，王熊．超滤技术在大豆分离蛋白生产中的应用研．究食品科学．2000，21(12)：56-58
44．钱俊青．膜表面特性影响蛋白质超滤分离的研究．浙江大学学报：农业与生命科学版．2000，26(2)：187-190
45．陶莉，肖开进．牦牛等畜禽血液同步生产血浆蛋白粉、血红蛋白粉、超氧化物歧化酶(SOD)．中国牦牛．1993，(4)：31-33
46．顾庆礼，张菁．血细胞的Percoll不连续密度梯度分离法．苏州医学院学报．1991，11(1)：50-52
47．高云，陆军．绿豆酸奶粉的加工工艺．食品工业科技．2002，23(2)：49-51
48．高孔荣，黄惠华，梁照为编．食品分离技术．华南理工大学出版社，1998，46-88
49．梁国明，陆晓峰．操作条件对膜污染及蛋白质超滤滤出速度影响的研究．净水技术．1999，(1)：7-9
50．盛国华编．蛋白质资源的开发与利用．轻工业出版社，1988，165-178
51．黄立新，王宗濂．等我国喷雾干燥技术研究及进展．化学工程．2001，29(2)：51-55
52．曾庆祝，汪涛等．扇贝边酶解技术研究．中国水产科学．2001，8(1)：64-68
53．温涛，刘玉振．超滤技术在人血白蛋白浓缩中的应用．膜科学与技术．2000，20(3)：57-58
54．童应凯，李伯辉．二次发酵血粉生产工艺的研究．食品研究与开发．1997，18(3)：22-26
55．管武太，李德发．血浆蛋白粉改善断奶仔猪生产性能的机理．北京农业大学学报．1994，20(4)：451-456
56．滕建文，黄正恩．龙眼粉喷雾干燥的初步研究．广西园艺．2000，(1)：13-14
57. A Owusu-Asiedu,S K Baidoo,C M Nyachoti,R R Marquardt. Response of early-weaned pigs to spray-dried porcine or animal plasma-based diets supplemented with egg-yolk antibodies against enterotoxigenic Escherichia coli. Journal of Animal Science,2002,80:2895
58. A. Salvador, Teresa Sanz, S. M. Fiszman. Rheological properties of xanthan gum-gelatine spray-dried mixtures. Application in a custard-like formulation. 2001, (2): 212
59. Angulo, E., and D. Cubilo. Effect of different dietary concentrations of spray-dried porcine plasma and modified soyprotein product on growth performance of piglets weaned at 6 kg body weight. Anim. Feed Sci. Technol. 1998,72:71-79.
60. B.J. Chae, In K. Han, J.H. Kim. Effects of dietary protein sources on ileal digestibility and growth performance for early-weaned pigs. Livestock Production Science, 1999,58(1):45-54
61. Coma, J., D. Carrion, and D. R. Zimmerman. Use of plasma urea nitrogen as a rapid response criterion to determine the lysine requirement of pigs. J. Anim. Sci. 1995,73:472-481.
62. D. Torrallardona, R. Conde, E. Esteve-Garcia and J. Brufau. Use of spray- dried animal plasma as an alternative to antimicrobial medication in weanling pigs. Animal feed science and technology,2002,99(1-4):119-129
63. Ermer P Met al.The performance of weaning pigs for diets contraining either dried skimmed milk or spray dried porcine plasma. Journal of animal science, 1992,70(Supp. Ⅰ):60
64. Esther H. -J. Kim, X. Dong Chen. Surface characterization of four industrial spray-dried dairy powders in relation to chemical composition, structure and wetting property. Colloids and surfaces. B. biointerfaces.2002, 26(3): 197-212
65. G.S. Grinstead. Effects of a whey protein product and spray-dried animal plasma on growth
performance of weanling pigs. Journal of animal science, 2000,78(3):647-657
66. Gatnau R et al.Spray-dried porcine plasma as a source of immunoglobins for newborn pigs.Iowa State University Swine Research Report. 1990,13
67. GL.Cromwell.The impact ofenviroment and antimicrobial agents on the growth response of early weaned pigs to spray-dried porcine plasma. Journal of animal science, 1995,73:2532
68. Harmen J. Zwijnenberg, Antoine J. B. Kemperman. Native protein recovery from potato fruit juice by ultrafiltration. Desalination, 2002, 144(1-3): 331-334
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