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| 反胶束萃取大豆蛋白反萃取过程的动力学研究 | |
| 引用本文： | 高亚辉,陈复生,赵俊廷,王海.反胶束萃取大豆蛋白反萃取过程的动力学研究[J].农业工程学报,2007,23(7):206-211. |
| 作者姓名： | 高亚辉 陈复生 赵俊廷 王海 |
| 作者单位： | 1. 河南工业大学粮油食品学院,郑州,450052 2. 河南工业大学化学化工学院,郑州,450052 3. 农业部规划设计研究院农产品加工所,北京,100026 |
| 基金项目： | 教育部科学技术研究项目;河南省高校杰出科研创新人才工程项目 |
| 摘 要： | 该文通过系统地研究影响总传质系数的各个主要因素（水相pH值、离子强度，初始有机相中蛋白质浓度、振荡速度和反萃取温度）,探讨了以丁二酸二异辛酯磺酸钠(AOT)/异辛烷反胶束体系反萃取大豆蛋白的动力学。结果表明，大豆蛋白反萃取过程中总传质系数，随着反萃取水相的pH值和温度的升高而增大；随着离子强度的增大而先增大后减小；随着振荡速度和初始有机相中蛋白质浓度的增大而几乎不变。说明在反萃取过程中，大豆蛋白在有机相和水相两相内的扩散阻力可以忽略，界面阻力是传质过程中的主要阻力。由此推断出大豆蛋白的反萃取过程属于界面控制类型，“满胶束”在界面上的聚结过程是反萃取的速率控制步骤。通过研究，深入了解了大豆蛋白反萃取过程的机理，可有效地控制和强化萃取过程，提高萃取率，为今后的研究提供可靠的基础数据和理论依据。 |
| 关 键 词： | 反胶束 反萃取 大豆蛋白 动力学 聚结 |
| 文章编号： | 1002-6819（2007）7-0206-06 |
| 收稿时间： | 2006/9/13 0:00:00 |
| 修稿时间： | 2006-09-132007-06-20 |
Kinetics of the reextraction process of soybean protein in reverse micelles |
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| Gao Yahui,Chen Fusheng,Zhao Junting and Wang Hai.Kinetics of the reextraction process of soybean protein in reverse micelles[J].Transactions of the Chinese Society of Agricultural Engineering,2007,23(7):206-211. | |
| Authors: | Gao Yahui Chen Fusheng Zhao Junting and Wang Hai |
| Institution: | College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450052, China;College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450052, China;School of Chemistry and Chemical Engineering, Henan University of Technology, Zhengzhou 450052, China;Institute of Agricultural Products Processing, Chinese Academy of Agricultural Engineering, Beijing 100026, China |
| Abstract: | The article discussed the kinetics of reextraction process of soybean protein through systemically studying the effect of main factors(pH values, ionic strength in the aqueous phase, initial protein concentration of organic phase, shaking speed and temperature) on total mass transfer coefficient in AOT(sodium bis-(2-ethylhexy) sulfosuccinate)-isooctane reverse micelle system. The results indicate that the total mass transfer coefficient increases with the increasing of temperature and pH value of aqueous phase; the total mass transfer coefficient increases and then decreases with the increasing of ionic strength; it is almost not influenced by protein concentration in organic phase and the shaking speed. It shows that the diffusion resistance of soybean protein in the aqueous phase and organic phase can be ignored and reextraction process is controlled by the interface resistance. Therefore, it can be concluded that the reextraction process belongs to the interface control type, and the velocity is controlled by coalescence process of 'full reversed micelles'. The mechanism of soybean protein reextraction process is understanded, which can effectively control and enhance extraction process, increase the extraction rate and provide reliable data and theoretical reference for further research. |
| Keywords: | reverse micelles reextraction soybean protein kinetics coalescence |
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