在使用酸脱硫过程中,花生油体乳液的特性和稳定性变化
Tianci Li1, Xiangrui Kong2, Zhihua Shao2
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China; School of Food and Reserves Storage, Henan University of Technology, Zhengzhou 450001, China.
Food chemistry
|July 27, 2024
概括
乙酸脱硫 (HD) 导致油体乳液 (OBE) 颗粒聚合,蛋白质分离,有助于水性酶提取 (AEE). 这一过程对于提高石油回收和脱效率至关重要.
科学领域:
- 食品科学 食品科学 食品科学
- 生物化学 生物化学
- 化学工程是化学工程的重要组成部分.
背景情况:
- 油体乳液 (OBE) 的稳定性在食品加工中至关重要.
- 水性酶提取 (AEE) 经常面临有效脱的挑战.
- 了解脱硫机制是优化提取产量的关键.
研究的目的:
- 在酸脱硫 (HD) 过程中研究油体乳液 (OBE) 的宏观和微观变化.
- 阐明酸在改变OBE特性和蛋白质结构中的作用.
- 为改善水性酶提取 (AEE) 中的脱过程提供见解.
主要方法:
- 对OBE的宏观和显微分析.
- 测量粒子大小和泽塔潜力.
- 对界面张力和表面粘度的评估.
- 蛋白质分析 (二级结构和接口脱离).
主要成果:
- OBE颗粒大小从3.04增加到8.41μm;绝对泽塔电位降至2.89mV.
- 显著减少OBE的界面张力和表面粘度.
- 从OBE接口中分离高分子蛋白质 (脂氧酶,).
- 由于HD,蛋白质二次结构和周围环境的变化.
- 乙酸诱导油滴聚合,聚合,通过降低pH值和环境变化进行相变.
结论:
- 肝酸通过促进油滴聚合和蛋白质脱落来促进OBE脱.
- 在蛋白质结构和环境中观察到的变化是HD机制的关键.
- 这项研究为克服AEE的脱挑战提供了重要的见解,增强了石油回收.
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