不同pH下离子强度对泡沫分离乳清蛋白的影响  

Effect of ionic strength on the foam separation of whey protein with different pH

作　　者：赵艳丽[1] 张芳[1] 吴兆亮[1] 王洪武[1] 

机构地区：[1]河北工业大学化工学院,天津300130

出　　处：《河北工业大学学报》2012年第4期40-45,共6页Journal of Hebei University of Technology

基　　金：河北省自然科学基金(B2011202056)

摘　　要：为了提高泡沫分离效率,以乳清蛋白溶液为体系,研究了不同pH下离子强度对分离过程的影响.结果表明离子强度对乳清蛋白泡沫分离具有重要的影响.随着离子强度的增大,体系表面张力和泡沫的稳定性先减小,在离子强度为0.051 2 mol kg1时达到最小值然后增大,相反泡沫大小、溶液的起泡性、乳清蛋白泡沫分离的回收率和富集比都先增大,在离子强度为0.051 2 mol kg1时达到最大值然后减小,在装液量250 mL,气速400 mL min1和离子强度为0.051 2 mol kg1时的条件下,最大的富集比和回收率分别为11.16和94.16%(溶液pH=5.5)及11.95和78.68%(溶液pH=4.0).而且离子种类对乳清蛋白的富集比及回收率也有影响.The effect of ionic strength on separation process with different pH was studied by using whey protein used as the surfactant in order to improve the efficiency of foam separation.The results showed that ionic strength had important effects on foam separation of whey protein.Surface tension and foam stability decreased firstly until it reached its minimum value at ionic strength 0.0512 mol kg 1and then increased.On the contrary,bubble size,foaming ability,enrichment ratio and recovery of whey protein all increased firstly until they reached their maximum values at ionic strength 0.051 2 mol kg 1and then decreased.Under the conditions of feed liquid 250 mL,air flow rate 400 mL min 1and ionic strength 0.0512 mol kg 1,the maximum enrichment ratio and recovery of whey protein were 11.16 and 94.16% at pH 5.5 and 11.95 and 78.68% at pH 4.0,respectively.Furthermore,enrichment ratio and recovery of whey protein were also affected by ionic types.

关 键 词：离子强度 PH 乳清蛋白 泡沫分离 富集比 

分 类 号：TQ936[化学工程]