在水性酶提取中使用复合脂肪酸优化脱,以及脱过程中乳液稳定性的变化
Zhihua Shao1, Xiangrui Kong1, Hanxiang Yang1
1College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China.
Foods (Basel, Switzerland)
|March 13, 2025
概括
这项研究优化了复合脂肪酸在水性酶提取 (AEE) 中脱硫. 最佳条件实现了超过97%的脱乳化,将油中的水乳液转化为油中的水,以改善石油回收.
科学领域:
- 食品科学与技术 食品科学与技术
- 生物化学工程 生物化学工程
- 分离科学 分离科学
背景情况:
- 水性酶提取 (AEE) 可以同时分离油和蛋白质.
- 稳定的油在水 (O/W) 乳液阻碍了在AEE过程中有效地回收石油.
- 脱乳化对于克服AEE的乳液稳定性问题至关重要.
研究的目的:
- 优化使用乙酸和乙酸在AEE中的脱硫化.
- 为了确定有效破解乳液的理想条件.
- 分析脱乳剂对乳液特性和蛋白质结构的影响.
主要方法:
- 优化脂肪酸比率 (heptanoic:octanoic),度,反应时间,温度和固体与液体比率.
- 乳液性质的表征,包括颗粒大小,泽塔电位和导电性.
- 使用光谱学分析蛋白质变化的分析,以评估三级结构的修改.
主要成果:
- 最佳的脱条件:脂肪酸比例为1:3 (添加量为1.00%),40分钟,70°C,固体与液体的比例为1:1,产生97.95%的脱.
- 脱硫导致粒子大小增加,泽塔电位和导电性降低.
- 蛋白质分析表明含量减少和三级结构改变,托残留被埋葬,将环境从极地转移到非极地.
- 乳液微结构从O/W转变为W/O.
结论:
- 复合脂肪酸有效地消除了在AEE过程中形成的乳液.
- 优化的脱乳剂通过改变乳液特性,显著提高了石油回收潜力.
- 脂肪酸介导的脱乳化会影响蛋白质结构和乳液极性,促进油分离.
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