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| 复合表面活性剂辅助水剂法同步制备 花生油和蛋白 |
| Simultaneous preparation of peanut oil and proteins by compound surfactant-assisted aqueous extraction |
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| DOI： |
| 中文关键词: 花生油 水剂法 复合表面活性剂 清油提取率 蛋白提取率 |
| 英文关键词:peanut oil aqueous extraction compound surfactant extraction rate of free oil extraction rate of protein |
| 基金项目:国家自然科学基金（31671887） |
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| 中文摘要: |
| 采用复合表面活性剂辅助水剂法提取花生油，以期降低乳化程度，从而提高花生清油提取率。首先研究了吐温20、蔗糖酯和柠檬酸酯（单一或复配使用）对水剂法提取花生清油、总油和蛋白提取率的影响，并分析了表面活性剂对花生蛋白油水界面膜流变性质和Zeta电位的影响规律，试图初步揭示表面活性剂辅助破乳的机制。结果表明：吐温20、蔗糖酯和柠檬酸酯单独使用时都可以在一定程度上提高水剂法工艺花生清油提取率，而当三者按质量比1∶ 1∶ 2复配时（质量浓度为10 g/L），花生清油提取率最高达到79.7%，比不添加表面活性剂提取时花生清油提取率几乎增加了1倍。然而，小分子表面活性剂对花生总油和蛋白提取率的影响并不显著。研究发现表面活性剂取代界面吸附蛋白质后可使界面膜强度降低，Zeta电位绝对值减小，这很可能是导致乳状液失稳、清油提取率显著增加的主要原因。 |
| 英文摘要: |
| The peanut oil was extracted with compound surfactant by aqueous extraction in order to reduce emulsification,thereby increasing the extraction rate of peanut free oil.The effects of Tween 20,sucrose esters and citrate esters (single or combined using) on the extraction rates of peanut free oil,total oil and proteins were investigated.The effects of surfactants on rheological property of peanut protein oil-water interfacial membrane and emulsion Zeta potential were analyzed to reveal the mechanisms of surfactant-assisted demulsification.The results showed that when Tween 20, sucrose ester and citrate esters were used alone,they could improve the extraction rate of peanut free oil to a certain extent.When the three surfactants were compounded in a mass ratio of 1∶ 1∶ 2 (mass concentration 10 g/L),the highest extraction rate of peanut free oil reached 79.7%, which was almost double the extraction rate of peanut free oil extracted without surfactant. However, the effects of small molecule surfactants on the extraction rate of peanut total oil and protein, were not significant.It was found that after the surfactant replaced the interfacial adsorbed proteins,the strength of the interfacial membrane and the absolute value of the Zeta potential decreased,which might be the main reason for the demulsification of the emulsion and the significant increase in the extraction rate of free oil. |
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