聚电解质纳米粒子作为酶破胶剂载体的性能研究  

Study on the Performance of Polyelectrolyte Nanoparticles as the Carrier of Enzyme Breakers

作　　者：孟玉玲 赵菲 郭丹丹[1] 张志伟[1] 李旭[1] 刘开泉 李丕武[1] MENG Yu-ling;ZHAO Fei;GUO Dan-dan;ZHANG Zhi-wei;LI Xu;LIU Kai-quan;LI Pi-wu(School of Bioengineering,Qilu University of Technology(Shandong Academy of sciences),Jinan 250353,China)

机构地区：[1]齐鲁工业大学(山东省科学院)生物工程学院,济南250353

出　　处：《齐鲁工业大学学报》2021年第1期1-5,共5页Journal of Qilu University of Technology

基　　金：国家自然科学基金(31801527);山东省自然科学基金项目(ZR2019PC060)。

摘　　要：为了解决压裂施工中保持凝胶黏度与施工后凝胶破胶降黏的矛盾,我们采用了一种层层自组装形成的纳米粒子系统延迟释放甘露聚糖酶破胶剂。实验证明该纳米粒子储存10 d后,仍具有延缓压裂液破胶时间的能力,并且纳米粒子的混合顺序和环境温度都对其缓释性能有很大的影响。在高达70℃时,纳米粒子仍能够比游离酶延长破胶时间约30 min。此外,通过聚电解质纳米粒子的粒径和Zeta电位的测量证明pH是能够影响它形成的重要因素。In order to solve the contradiction between maintaining the viscosity of the gel during fracturing and reducing the viscosity after breaking,a nanoparticle system formed by layer-by-layer self-assembly was adopted to delay the release of mannanase breaker.Experiments show that the nanoparticles still have the ability to delay the fracturing fluid's breaking time after 10 days of storage,in addition,the mixing sequence of the nanoparticles and temperature of the environment have a great influence on their slow-release performance.When the temperature is up to 70℃,the nanoparticle can still extend the gel breaking time of about 30 minutes compared to the free enzyme.In addition,the measurement of nanoparticle size and Zeta potential proves that pH is an important factor that can affect its formation.

关 键 词：聚电解质 纳米粒子 缓释 压裂 

分 类 号：Q814.9[生物学—生物工程]