关于基酸对的吸附行为在Enteromorpha prolifera中的研究
Yuke Mo1,2, Liping Zhou1,2, Shiqian Fu1,2
1Key Laboratory of Food Deep Processing Technology of Animal Protein of Zhejiang Province, College of Food Science and Engineering, Ningbo University, Ningbo, Zhejiang, P. R. China.
概括
酸有效地从藻Enteromorpha prolifera中去除,提高了它的质量. 这种安全高效的方法增强了风味成分和蛋白质,同时减少了重金属.
科学领域:
- 环境科学 环境科学
- 海洋生物学 海洋生物学
- 生物技术是生物技术.
背景情况:
- 在Enteromorpha prolifera中的高含量威胁到藻类生长和人类健康.
- 开发有效的方法来从藻类中去除是至关重要的.
研究的目的:
- 为了研究使用酸从Enteromorpha prolifera中去除的因素,影响和过程.
- 优化除条件,评估对藻类构成的影响.
主要方法:
- 试验优化酸度,pH值,温度和去除的持续时间.
- 分析风味成分,蛋白质,氨基酸,多糖和微量元素的变化.
- 红外光谱学用于确定参与吸附的功能群.
主要成果:
- 在最佳条件下 (0.0330 g·L−1 酸,pH 3.80,34°C,40分钟) 实现了80.18%的去除率.
- 治疗显著增加了风味成分,蛋白质和氨基酸,同时减少了多糖和矿物质 (Ca,Mg).
- 红外光谱学证实了基,基和基在Al3+结合中的作用.
结论:
- 酸提供了一种安全有效的方法,可以从Enteromorpha prolifera中去除.
- 吸附过程是自发的,涉及三个阶段的物理和化学相互作用.
- 处理后改善了藻类质量,改善了营养和风味.
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