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两种反胶束体系对大豆蛋白前萃的比较研究 总被引:3,自引:0,他引:3
主要研究了以SDS/异辛烷/正辛醇反胶束体系萃取大豆蛋白的前萃过程,并分析了各因素对蛋白前萃率的影响,与AOT/异辛烷反胶束体系萃取大豆蛋白进行比较,SDS/异辛烷/正辛醇反胶束体系提取大豆蛋白的前萃率高于AOT/异辛烷反胶束体系。SDS/异辛烷/正辛醇反胶束体系萃取低温脱溶豆粕中蛋白质的最佳前萃工艺条件为:SDS浓度0.08 g/mL,加料量0.1000 g,反胶束溶液中含水量18,萃取时间30 m in,萃取温度40℃,增溶水pH 7,KC l浓度0.1 mol/L。 相似文献
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利用AOT/异辛烷/KCl溶液,SDS/异辛烷―正辛醇/KCL溶液,CTAB/异辛烷―正辛醇/KCL溶液三种反胶束体系前萃取大豆蛋白质,针对影响大豆蛋白萃取率的各种因素如W0、缓冲溶液pH、萃取温度、萃取时间、离子强度进行了研究,得到了三种反胶束前萃取的最佳工艺:W0均取16;缓冲溶液pH分别为6.5、6.5、10;萃取温度分别为45、45、35℃;萃取时间均取30 min;离子强度均取0.05 mol/L。试验结果表明AOT和SDS反胶束最佳前萃取条件相同,CTAB反胶束最佳前萃条件中pH和萃取温度与以上两种体系不同,其它条件相同。 相似文献
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反胶束溶液萃取杏仁蛋白前萃工艺的研究 总被引:2,自引:1,他引:1
对AOT/异辛烷反胶束溶液萃取杏仁蛋白的前萃工艺进行了研究。试验以AOT/异辛烷为反胶束溶液体系,以蛋白质萃取率为指标,分别对溶液的pH值、W0值、萃取时间和萃取温度进行了单因素试验以及四因素三水平的正交试验,以确定杏仁蛋白前萃的最佳工艺。正交试验结果方差分析表明,在各因素中,W0值对蛋白质提取率影响达到显著水平,其他三因素未达到显著水平,确定的最佳工艺条件为:W0值为40,溶液pH值7.0,前萃温度25℃,前萃时间90 min。 相似文献
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采用二-(2-乙基已基)琥珀酸酯磺酸钠(AOT)-异辛烷-氯化钾组成的反胶束体系萃取红芸豆蛋白(RKBP)。采用电导法考察AOT浓度对AOT-异辛烷-水反胶束体系含水量和临界增溶水量的影响,确定反胶束体系稳定的AOT浓度范围。采用单因素实验分别研究了AOT浓度、缓冲液pH、KCI浓度和萃取时间等因素对RKBP前萃率的影响,通过正交实验优化前萃条件。结果表明,不同AOT浓度对应的反胶束体系的临界含水量值(Wc)基本一致,反胶束体系能够增溶的水的体积随AOT浓度的增加而明显增大,反胶束体系稳定的AOT浓度上限值为2mol/L。正交优化获得反胶束法萃取RKBP的最佳前萃条件为:AOT浓度1.25mol/L,缓冲溶液pH7.5,KCl浓度0.05mol/L,萃取时间90min。在该最优工艺条件下,RKBP前萃率达到43.57%。 相似文献
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蛋白酶对反胶束体系前萃率规律影响的研究 总被引:1,自引:0,他引:1
主要研究利用4种蛋白酶在SDS/异辛烷/正辛醇反胶束体系萃取大豆蛋白的同时,对其酶解,考查酶加入量、缓冲溶液pH、W0、萃取温度、萃取时间,乙醇浓度等六因素对蛋白前萃率的影响规律,确定碱性蛋白酶萃取蛋白的最佳工艺条件是:W0值、缓冲溶液的pH、萃取时间、乙醇浓度、酶加入量、萃取温度,分别为16.1、7.5、30 min、0.4%、5%、45℃。为今后研究蛋白质分子空间结构和分子量大小与反胶束"水池"微观结构相互关系的规律奠定基础。 相似文献
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以十六烷基三甲基溴化铵(CTAB)和脱水山梨醇单硬脂酸酯聚氧乙烯醚(Tween-60)为混合表面活性剂溶于正丁醇-异辛烷中构成反胶团系统,萃取纯化α-淀粉酶。研究不同萃取条件下,α-淀粉酶的萃取率。其中反胶团相组成为:ρ(CTAB+Tween-60)=4g/L;n(CTAB):n(Tween-60)=2.0:1.0;V(正丁醇):V(异辛烷)=1.0:1.0。水相组成为:α-淀粉酶配制的粗酶液,此时c(NaCl)=0.04mol/L,水相pH11.04。结果表明:萃取温度40℃、V(有机相):V(水相) =2.0:1.0、振荡时间10min时,α-淀粉酶萃取率可达91%;反萃取水相组成为c(NaCl)=2.5mol/L、pH4.5、V(水相):V(有机相)=1.0:2.0,反萃取振荡时间10min、温度50℃时,α-淀粉酶反萃取率可达65%。反胶团相可重复使用,当V(水相):V(有机相)=1.0:2.75时,反胶团第2次α-淀粉酶萃取率达到71%。 相似文献
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Xiaoyan Zhao Fusheng Chen Gusoheng Gai Junqi Chen Wentong Xue Lite Lee 《Journal of the science of food and agriculture》2008,88(4):590-596
BACKGROUND: Soy protein enriched with isoflavones has been linked to various disease‐preventing and health‐promoting activities owing to the antihypertensive, hypocholesterolaemic, antiobesity and antioxidative properties of isoflavones. The isoflavone profiles of soy‐based products are known to be highly dependent on the various chemical and physical treatments to which the products have been subjected. The aim of this research was to increase the efficiency of backward extraction of soy protein and isoflavones from bis(2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micelles by studying the effects of extraction temperature, ionic strength of the aqueous stripping solution and contact time on the amounts of soy protein and isoflavones backward extracted from an AOT/H2O/isooctane reverse micellar system. RESULTS: By modifying the extraction temperature, ionic strength and contact time, 47.0–60.2% of protein, 43.3–68.4% of daidzin, 43.8–74.6% of genistin, 39.0–88.8% of glycitin, 20.8–92.6% of malonyl genistin, 20.2–52.0% of malonyl glycitin, 32.7–75.6% of acetyl genistin, 49.7–76.8% of daidzein and 19.6–38.1% of genistein present in the AOT reverse micellar solution were backward extracted into the aqueous stripping phase. Statistical analysis showed that there were significant linear and interactive effects of temperature and contact time on the backward extraction of daidzin, genistin, glycitin and daidzein. Significant linear and interactive effects of ionic strength and contact time were found in the backward extraction of daidzin and genistin. The backward extraction of genistein was only influenced by contact time and its interaction with temperature. CONCLUSION: This study showed the potential of reverse micelles as a protocol for extracting isoflavones from soy samples for analytical purposes. By modifying the extraction temperature, contact time and ionic strength, soy protein enriched with daidzin, genistin, daidzein and genistein could be produced from soy flour. The results represent an important contribution to current knowledge on utilising reverse micellar extraction in food technology. Copyright © 2007 Society of Chemical Industry 相似文献
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Milk protein concentrate (MPC) is a preferred ingredient to provide nutritional and functional benefits in various dairy and food products. Altering the protein configuration and protein-protein interactions in MPC can provide a novel functionality and may open doors for new applications. The fibrilization process converts the globular structure of whey proteins to fibrils and consequently increases viscosity and water holding capacity compared with the native protein structure. The objective of the current work was to selectively convert the whey proteins in MPC as fibrils. For this purpose, simulated control model MPC was prepared by combining solutions of micellar casein concentrate (MCC) and milk whey protein isolate (mWPI) to give casein and whey protein in an 80:20 ratio. The mWPI solution was converted to fibrils by heating at low pH, neutralized, and combined with MCC solution similar to control model MPC and termed “fibrillated model MPC.” Thioflavin T fluorescence value, transmission electron microscopy, and gel electrophoresis confirmed the fibril formation and their survival after neutralization and mixing with MCC. Further, the fibrillated mWPI showed significantly higher viscosity and consistency coefficient than nonfibrillated mWPI. Similarly, fibrillated model MPC showed significantly higher viscosity and consistency coefficient compared with control model MPC. Hence, the fibrillated model MPC can be used as ingredient to increase viscosity. Heat coagulation time was found to be significantly higher for control model MPC compared with fibrillated model MPC. 相似文献
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Functional and conformational characterisation of walnut protein obtained through AOT reverse micelles
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Haifang Hu Yali Sun Xiaoyan Zhao Di Liu Lidan Fu Haitao Zhu 《International Journal of Food Science & Technology》2015,50(11):2351-2359
Walnut protein was extracted from defatted walnut flour by bis (2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar system and alkali solution with isoelectric precipitation. The functional and conformational characteristics of two proteins were investigated and compared. Walnut protein obtained through AOT reverse micelles was found to have higher extraction yield, solubility, emulsifying activity, foam capacities, water‐ and oil‐holding capacity compared to the protein from alkali solution along with isoelectric precipitation, while the surface hydrophobicity (H0), contents of disulphide bond (SS) and sulfhydryl group (SH) were relatively lower. The differences of H0, SS and SH contents could be due to the conformational changes of walnut proteins using two extraction methods. FTIR spectra and data showed that the reverse micelles caused the decrease in α‐helix, β‐sheet, random and β‐turn of walnut protein, the increase in the side‐chain structure content, which could be responsible for the modification of functional properties. 相似文献
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Gemini型阳离子表面活性剂反胶束体系萃取纤维素酶的研究 总被引:4,自引:0,他引:4
本文研究了Gemini型阳离子酯季铵盐表面活性剂Ⅱ-14-3反胶束萃取纤维素酶的性能,以探索新型表面活性剂在反胶束萃取酶蛋白中的应用。考察了水相pH、离子强度、离子种类、酶浓度、表面活性剂浓度、助溶剂浓度、溶剂比和助表面活性剂(卵磷脂)等因素对萃取率的影响,确定了萃取纤维素酶的最佳条件:[NaCl]=50mmol/L,[Ⅱ-14-3]=0.3mmol/L,pH6.4,C0=0.14,溶剂比S=1.0,萃取率E接近80%,其酶活达到原来的93.38%;若加入适量的卵磷脂([Ⅱ-14-3]/[PC]=36:1)可提高萃取率,萃取率E达90%以上,且酶活达到121.41%。并且从反胶束微观结构给予解释。 相似文献