玉米油与水的分离:扩展表面活性剂和谷蛋白的界面行为
Jinpeng Gao1, Daniel Rossi1, Xuhong Chen1
1Department of Chemistry, University of Michigan, 930 North University Avenue, Ann Arbor, Michigan 48109, United States.
Langmuir : the ACS journal of surfaces and colloids
|July 11, 2023
概括
谷蛋白作为玉米油和水混合物的乳化剂. 经过修改的扩展表面活性剂,使用热和盐,有效地去除蛋白质,改善油水分离过程.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 表面化学 表面化学
背景情况:
- 油/水混合物的乳化剂使净化复杂化.
- 扎因蛋白和表面活性剂影响玉米油的提炼.
- 谷蛋白在酸性玉米油/水系统中作为乳化剂的作用尚未被探索.
研究的目的:
- 研究谷蛋白作为一种油/水乳化剂.
- 将扩展表面活性剂的蛋白质去除效率与传统表面活性剂进行比较.
- 评估热量和盐对延长表面活性剂性能的影响.
主要方法:
- 使用非线性光学光谱技术:总频率生成 (SFG) 振动光谱.
- 研究了谷蛋白,扩展表面活性剂和常规表面活性剂在玉米油/水溶液界面上的界面行为.
- 在不同条件下比较蛋白质破坏和去除能力.
主要成果:
- 格鲁特林在酸性水性环境中起到油/水乳化剂的作用.
- 与扩展表面活性剂相比,传统表面活性剂通常表现出优越的蛋白质去除.
- 添加热量和盐显著提高了扩展表面活性剂的蛋白质去除能力.
结论:
- 谷蛋白被认为是玉米油/水系统中的关键乳化剂.
- 扩展表面活性剂可以通过环境修改 (热量,盐) 来优化蛋白质的去除.
- 研究结果为改善食品和生物化学工业的分离过程提供了洞察力.
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