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基于水滑石的全蛋液中磷吸附与解吸及动力学模型研究
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  • 英文篇名:Adsorption and Desorption of Layered Double Hydroxide with Phosphorus in Whole Egg Liquid and Its Kinetic Model
  • 作者:迟玉杰 ; 何晶 ; 赵英 ; 马艳秋 ; 安瑞琪
  • 英文作者:CHI Yujie;HE Jing;ZHAO Ying;MA Yanqiu;AN Ruiqi;College of Food Science,Northeast Agricultural University;College of Agriculture,Northeast Agricultural University;
  • 关键词:全蛋液 ; 水滑石 ; 磷吸附 ; 模型分析
  • 英文关键词:whole egg liquid;;layered double hydroxide;;phosphorus adsorption;;model analysis
  • 中文刊名:NYJX
  • 英文刊名:Transactions of the Chinese Society for Agricultural Machinery
  • 机构:东北农业大学食品学院;东北农业大学农学院;
  • 出版日期:2019-03-07 09:52
  • 出版单位:农业机械学报
  • 年:2019
  • 期:v.50
  • 基金:国家重点研发计划项目(2018YFD0400304);; 现代农业产业技术体系建设专项资金项目(CARS-40-K25)
  • 语种:中文;
  • 页:NYJX201904040
  • 页数:10
  • CN:04
  • ISSN:11-1964/S
  • 分类号:353-362
摘要
全蛋液营养全面,含有人体所需的蛋白质、脂类、糖类和维生素等多种成分。基于肾病患者低磷饮食的需求,采用水滑石(Layered double hydroxide,LDH)吸附法减少全蛋液中磷的含量,开发一款低磷型液蛋制品,为肾病患者提供专用型饮食。实验研究了不同吸附温度下,吸附时间、磷初始质量浓度及LDH添加量对LDH磷吸附量及蛋白质溶解度的影响,并对其动力学模型进行分析;同时探究了解吸液体积、解吸时间对LDH解吸特性的影响以及LDH重复利用情况。实验结果表明:在1~7 h内,吸附量与吸附时间成正比;各温度下(20~45℃)吸附量和溶解度均随磷初始质量浓度的增加而升高;当LDH添加量为10 g/L时,各温度下吸附效果均较好。在模型分析中,Langmuir等温式和准二级动力学模型拟合度较高,尤其吸附温度在25℃和30℃时拟合效果最佳。解吸实验中,最佳条件为解吸时间5 h,液料比1. 00 L/g,且循环利用前2次可维持较好吸附效果。脱磷后必需氨基酸占总氨基酸的质量分数大于40%,必需氨基酸与非必需氨基酸的质量百分比大于60%,对蛋白质营养性的影响较小。综上可知,LDH是一种适于去除全蛋液中磷的吸附材料,可用于专用型液蛋制品的开发。
        Whole egg liquid is nutritious,and contains proteins,lipids,carbohydrates,vitamins and other components needed by human body. Based on the demand of low phosphorus' diet in patients with kidney disease,layered double hydroxide( LDH) adsorption method was used to reduce the phosphorus content of whole egg liquid,aiming to develop a low phosphorus liquid egg product and provide a special diet for patients with kidney disease. The effects of initial phosphorus concentration,adsorption time and the amount of LDH on the quantity of adsorption and solubility at different adsorption temperatures were studied,and the kinetic models were also analyzed. Meanwhile,the effects of volume and desorption time on desorption characteristics of LDH and the reuse of LDH were investigated. The results showed that the quantity of adsorption of phosphorus was proportional to absorption time within 1 ~ 7 h,and the values of the quantity of adsorption and solubility were increased with the increase of initial phosphorus concentration at all temperatures( 20 ~ 45℃). When the LDH content was 10 g/L,the adsorption degree was good at all temperatures. In the model analysis,Langmuir isothermal model and quasi-secondorder kinetic model had high fitting degree,especially at 25℃ and 30℃. In the thermodynamic model,ΔG was negative and ΔH was positive,and the adsorption was spontaneous and endothermic. In the desorption experiment,the optimum condition was desorption for 5 h,the ratio of desorption liquid to LDH was 1. 00 L/g,and the two times in cyclic utilization could maintain a better adsorption degree.After dephosphorization,the percentages of essential amino acids in total amino acids and in non-essential amino acids were more than 40% and 60%,respectively,which had little effect on protein nutrition. In conclusion,LDH was a suitable adsorptive material for removing phosphorus from whole egg liquid,and can be used for the development of special liquid egg products for patients with kidney disease.
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