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