pH对酪蛋白/十二烷基硫酸钠体系泡沫性能及泡沫分离酪蛋白的影响  

The Effect of pH on Foam Properties of Casein/Sodium Dodecyl Sulfate System and on Foam Separation of Casein

作　　者：魏宣彪[1] 刘桂敏[1] 吴兆亮[1] 张宏丹[1] 赵洪月[1] 

机构地区：[1]河北工业大学化工学院,天津300130

出　　处：《高校化学工程学报》2010年第6期949-953,共5页Journal of Chemical Engineering of Chinese Universities

基　　金：天津市应用基础及前沿科技研究计划重点项目(08JCZDJC25200)

摘　　要：为强化表面活性剂对起泡性差的蛋白质泡沫分离,以酪蛋白/十二烷基硫酸钠(SDS)为研究体系,用吊环法和Ross-Miles法分别研究了pH对酪蛋白/SDS体系表面张力、泡沫性能的影响,在此基础上考察了pH对SDS辅助酪蛋白泡沫分离效果的影响。结果表明,20℃条件下,随着pH下降,酪蛋白/SDS体系的表面张力下降,起泡高度变大,泡沫半衰期增长。在气速为120mL·min-1,SDS浓度为0.03g·L-1,酪蛋白浓度为0.05g·L-1,装液量为850mL条件下,SDS辅助酪蛋白泡沫分离的最佳pH为3.4,偏离了酪蛋白的等电点(pI=4.8),在此条件下酪蛋白泡沫分离的富集比为96.37,回收率为25.12%。In order to study the effect of pH value on strengthening the foam separation of the protein with weak foaming property,the casein and sodium dodecyl sulfate（SDS） were used separately as target protein and assisted surfactant.Ring method and Ross-Miles method were used to study the effect of pH on surface tension and foam properties of casein/SDS system,respectively.The results show that,at temperature of 20℃,with the decrease of the system pH,the surface tension of casein/SDS system decreases,the foam volume increases and the half life time of the foam prolongs.It was found that,at air flow rate of 120 mL·min-1,SDS concentration of 0.03 g·L-1,casein concentration of 0.05 g·L-1 and bulk liquid volume of 850 mL,the optimal pH for SDS-assisted foam seperation is 3.4 rather than the isoelectric point（4.8） of the casein/SDS system;And under above conditions,the enrichment ratio of casein is 96.37 and the recovery ratio of casein is 25.12%.

关 键 词：PH 表面张力 泡沫性能 十二烷基硫酸钠辅助 酪蛋白 泡沫分离 

分 类 号：O648.24[理学—物理化学] TQ028.15[理学—化学]