含酶反胶束萃取花生蛋白传质机理的研究

Mass Transfer Process of Peanut Protein Extracted by Enzyme-containing Reverse Micelles

摘要:

本文研究了含酶反胶束萃取花生蛋白的传质过程，分析了反胶束萃取花生蛋白的传质步骤并选取模型，考察了搅拌速率、萃取温度、花生颗粒粒径、固液比和酶与底物浓度比（[E]/[S]）等因素对萃取速率的影响。结果显示：提高萃取温度、减小花生颗粒粒径、增加固液比均有利于提高花生蛋白的萃取率，酶与底物浓度比为40000 U/g时萃取效果最佳，改变搅拌速率对萃取结果影响不大。结合阿伦尼乌斯方程计算得出花生蛋白萃取过程的表观活化能是9.64 kJ/mol，综合结果判定萃取过程的控制步骤为花生蛋白从颗粒内部扩散至颗粒表面的内扩散控制，属于一级反应，建立宏观传质模型，通过模型验证得出模型与实际萃取过程较为吻合，试验结果对含酶反胶束萃取花生蛋白传质过程提供了重要的理论依据。

Abstract:

This study evaluated the mass transfer process of peanut protein extracted by reverse micelles containing enzyme by using a corresponding model. The effects of stirring speed, extraction temperature, peanut particle size, solid-liquid ratio, and ratio of enzyme to substrate ([E]/[S]) on the extraction rate were examined. The results showed that the extraction rate increased with higher temperature, reduced particle size, and increased the solid-liquid ratio. The optimum extraction efficiency was achieved at an [E]/[S] ratio of 40,000 U/g, while changing the stirring speed had little effect on the extraction. Based on the Arrhenius equation, the apparent activation energy for the extraction of peanut protein was calculated as 9.64 kJ/mol. The results suggest that the rate-determining step in the extraction process probably was the internal diffusion control of the protein from the interior to the surface of the particle, which belongs to a first-order reaction. A macroscopic mass transfer model of peanut protein extracted by enzyme-containing reverse micelles was established, which, after model validation, agreed well with the actual extraction process. Thus, this study provides an important theoretical basis for the mass transfer process of peanut protein extracted by reverse enzyme-containing micelles.