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| 反胶束萃取大豆蛋白前萃过程的动力学研究 | |
| 引用本文： | 高亚辉,张淑霞,陈复生,万珊.反胶束萃取大豆蛋白前萃过程的动力学研究[J].食品工业科技,2011,32(7):71-74,78. |
| 作者姓名： | 高亚辉 张淑霞 陈复生 万珊 |
| 作者单位： | 1. 洛阳理工学院环境工程与化学系,河南洛阳,471023 2. 洛阳出入境检验检疫局,河南洛阳,471023 3. 河南工业大学粮油食品学院,河南郑州,450052 |
| 基金项目： | 国家教育部科学技术重点资助项目(205094); 河南省杰出人才创新基金项目(0521000500); 洛阳理工学院青年基金项目(2008QZ05) |
| 摘 要： | 系统研究了影响总传质系数的各个主要因素(缓冲溶液pH、反胶束含水量W0、表面活性剂浓度、KCl浓度、振荡速度操作温度),探讨了以丁二酸二异辛酯磺酸钠(AOT)/异辛烷反胶束体系萃取大豆蛋白前萃过程的动力学。结果表明,大豆蛋白前萃过程中总传质系数随缓冲溶液pH和KCl浓度的升高先增大后减小,分别在pH7.0和KCl浓度0.1mol/L附近出现最大值;随W0和AOT浓度的增加而增大,当W0大于12时,总传质系数基本不变;随温度的变化总传质系数变化不大。由此可以推断出蛋白质的加溶过程,不仅与蛋白质分子和表面活性剂之间的静电相互作用力和疏水力有关,而且与界面阻力有关。 |
| 关 键 词： | 反胶束 大豆蛋白 动力学 机理 静电作用 |
Kinetics of the pre-extraction process of soybean protein by reversed micelles |
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| GAO Ya-hui,ZHANG Shu-xia,CHEN Fu-sheng,WAN Shan.Kinetics of the pre-extraction process of soybean protein by reversed micelles[J].Science and Technology of Food Industry,2011,32(7):71-74,78. | |
| Authors: | GAO Ya-hui ZHANG Shu-xia CHEN Fu-sheng WAN Shan |
| Affiliation: | GAO Ya-hui1,ZHANG Shu-xia2,CHEN Fu-sheng3,WAN Shan1 (1.Department of Environment Engineering and Chemistry,Luoyang Institute of Science and Technology,Luoyang 471023,China,2.Luoyang Entry-Exit Inspection and Quarantine Bureau,3.College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450052,China) |
| Abstract: | The kinetics of pre-extraction process of soybean protein were studied through systemical study on the effect of main factors(pH and ionic strength of buffer solution,W0,surfactant concentration,shaking speed and temperature)on total mass transfer coefficient in AOT(sodium bis-(2-ethylhexy)sulfosuccinate)-isooctane reverse micelle system.The results indicated that the total mass transfer coefficients increased first and then decreased with the buffer solution pH and the increasing of KCl concentration,at pH... |
| Keywords: | reverse micelles soybean protein kinetics coalescence electrostatics interaction |
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