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涡流空化-机械研磨协同强化大豆粕蛋白溶解的研究
Strengthening dissolution of soy protein by current cavitation-mechanical grinding
  
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中文关键词:  涡流空化  机械研磨  大豆粕  蛋白质  溶解度
英文关键词:current cavitation  mechanical grinding  soy meal  protein  solubility
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Author NameAffiliation
CHENG Haitao, SHEN Xianshuang  
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中文摘要:
      在涡流空化-机械研磨协同作用下，强化大豆粕蛋白溶解。利用单因素实验研究了水力空化压力、水力空化时间、水力空化温度、料液比、机械研磨转速、机械研磨时间对大豆粕蛋白溶解度的影响。利用响应面实验法优化了涡流空化-机械研磨协同强化大豆粕蛋白溶解工艺条件，测定了涡流空化-机械研磨协同强化大豆粕蛋白水溶液的表面活性。结果表明：涡流空化-机械研磨协同强化大豆粕蛋白溶解最优工艺条件为水力空化压力0.36 MPa，水力空化时间65 min，水力空化温度43?℃，料液比1.8∶?100，机械研磨转速2 000 r/min，机械研磨时间30 min；在最优条件下进行处理，大豆粕蛋白溶解度由原料的0.780 mg/mL提高到1.624 mg/mL；涡流空化-机械研磨协同强化大豆粕蛋白水溶液具有一定表面活性。
英文摘要:
      The soy meal was used as raw material, and the current cavitation-mechanical grinding was applied to strengthen the dissolution of soy protein. The effects of the hydrodynamic cavitation pressure, hydrodynamic cavitation time, ratio of material to liquid, hydrodynamic cavitation temperature, mechanical grinding speed and mechanical grinding time on the solubility of soy protein were researched by single factor experiment. The optimal conditions were obtained by response surface methodology as follows: hydrodynamic cavitation pressure 036 MPa, hydrodynamic cavitation time 65 min, ratio of material to liquid 1.8∶?100, hydrodynamic cavitation temperature 43?℃, mechanical grinding speed 2 000 r/min, mechanical grinding time 30 min. Under the optimal conditions, the solubility of soy protein increased from 0.780 mg/mL to 1.624 mg/mL. In addition, the water-soluble soybean protein had certain surface activity.
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