辣木籽蛋白对水中浊度的去除研究  

Removal of Turbidity from Water by Proteins Extracted from Moringa Oleifera Seed

作　　者：李翀[1] 黄鑫[2] 宋盼辉 刘鹏飞[1] 帖靖玺[1] 

机构地区：[1]华北水利水电大学环境与市政工程学院,河南郑州450045 [2]华北水利水电大学水利学院,河南郑州450045

出　　处：《华北水利水电大学学报（自然科学版）》2014年第5期85-88,共4页Journal of North China University of Water Resources and Electric Power：Natural Science Edition

基　　金：南京大学国家重点实验室开放基金(PCRRF12016);华北水利水电学院博士启动基金(000802)

摘　　要：采用盐溶与盐析相结合的方法提取了辣木籽油渣中的蛋白质.红外光谱结果证明了提取物中蛋白质的存在,考马斯亮蓝法确定蛋白浓度为222 mg/L.研究辣木籽蛋白提取液对水浊度的去除效果.结果表明,去除效果受原水温度和pH值的影响较小,对中高浊度（90 ～ 280 NTU）水的去除效果好,而对低浊度（20 ～30 NTU）水的去除效果较差;辣木籽蛋白提取液对水质影响很小.A combination of salting-in with salting-out was used to extract proteins from moringa oleifera seed presscake. FTIR spectroscopy had revealed the existence of proteins in moringa oleifera seed presscake and the protein concentration was 222 mg/L determined by the Bradford method. The protein extracting solution of moringa oleifera seed Was used to remove turbidity from water and the removal effect was studied. The results indicate that the influence of temperature and pH of the raw water on turbidity removal effect was slight, and the effect was better on the removal of medium and high turbidity （90 - 280 NTU） than on the removal of the low turbidity （20 - 30 NTU）. The protein extracting solution of moringa oleifera seed had little negative effect on the quality of treated water.

关 键 词：辣木籽 蛋白质 浊度 水质 

分 类 号：X131.2[环境科学与工程—环境科学]