利用白酒丢糟制备蛋白发泡剂
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摘要
使用白酒丢糟为原料制备蛋白发泡剂。以蛋白发泡剂的发泡性能为评价指标,优化白酒丢糟的水解条件和蛋白发泡剂的制备条件,确定最适的水解条件为:选用氧化钙和氢氧化钠组成的复合水解剂,其中氧化钙用量为丢糟质量的6%,并添加氢氧化钠使得pH值为12.5,固液比为1∶4(g∶mL),温度120℃,时间3 h。此外蛋白发泡剂最佳制备条件为:脱钙率50%,浓缩前后蛋白液的pH均为7,浓缩温度和蛋白含量分别为36℃和3%,黄原胶添加量为0.15%。在此最佳条件下,最终得到蛋白发泡剂起泡体积为330 mL,稳泡体积为255 mL。
The protein foaming agent was prepared by Baijiu vinasse. Using the foamability as evaluation index, the hydrolysis conditions of Baijiu vinasse and preparation conditions of protein foaming agent were optimized. The optimum hydrolysis conditions were determined as follows: calcium oxide and sodium hydroxide as compound hydrolysis agent, calcium oxide addition 6% of Baijiu vinasse mass, and pH 12.5 adjusted by sodium hydroxide, solid-liquid ratio 1∶4(g∶ml), temperature 120 ℃ and time 3 h. The optimum preparation conditions of protein foaming agent were decalcification rate 50%, the pH of the protein solution(before and after concentration) 7, concentration temperature 36 ℃, protein concentration 3%, xanthan gum addition 0.15%. Under the optimum conditions, the foaming volume and foam volume of protein foaming agent were 330 ml and 255 ml,respectively.
The protein foaming agent was prepared by Baijiu vinasse. Using the foamability as evaluation index, the hydrolysis conditions of Baijiu vinasse and preparation conditions of protein foaming agent were optimized. The optimum hydrolysis conditions were determined as follows: calcium oxide and sodium hydroxide as compound hydrolysis agent, calcium oxide addition 6% of Baijiu vinasse mass, and pH 12.5 adjusted by sodium hydroxide, solid-liquid ratio 1∶4(g∶ml), temperature 120 ℃ and time 3 h. The optimum preparation conditions of protein foaming agent were decalcification rate 50%, the pH of the protein solution(before and after concentration) 7, concentration temperature 36 ℃, protein concentration 3%, xanthan gum addition 0.15%. Under the optimum conditions, the foaming volume and foam volume of protein foaming agent were 330 ml and 255 ml,respectively.
引文
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[13]于淼,任保增.油田发泡剂的稳定性能改良的研究[J].河南化工,2012(17):43-44.
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[17]岳秀伟,张卫江,徐娇,等.污泥微生物蛋白发泡剂的改性[J].化工进展,2011,30(6):1316-1319.
[2]MARTINEZ K D,FARIAS M E,AMR P.Effects of soy protein hydrolysis and polysaccharides addition on foaming properties studied by cluster analysis[J].Food Hydrocolloid,2011,25(7):1667-1676.
[3]LOMOLINO G,VINCENZI S,GAZZOLA D,et al.Foaming properties of potato(Solanum tuberosum)proteins:A study by the gas sparging method[J].Colloid Surface A,2015,475(1):75-83.
[4]孙萌,陈巧志.低密度泡沫混凝土发泡剂的研究[J].城市道桥与防洪,2014(6):297-299.
[5]姜松,王路明,冯扣宝.混凝土用蛋白质发泡剂的复配改性研究[J].功能材料,2015(9):9056-9061.
[6]毕波.利用酒糟生产蛋白泡沫灭火剂的研究[J].消防科学与技术,2014,33(1):92-95.
[7]何越,潘来东.一种植物蛋白泡沫灭火剂:CN104984508A[P].2015-10-20.
[8]宋书玉.中国酒业协会白酒分会、市场专业委员会2013年工作报告[J].酿酒科技,2014(6):1-9.
[9]谢正军,曹镜明,万建华.白酒糟饲用价值分析与应用探讨[J].饲料工业,2014,35(12):51-53.
[10]欧阳云凤.剩余活性污泥水解工艺的研究[D].天津:天津大学,2008.
[11]邓塔,李军生,阎柳娟,等.可溶性丝蛋白的制备及性能研究[J].日用化学工业,2013,43(2):114-118.
[12]郑浩.污泥蛋白发泡剂的制备与泡沫性能研究[D].天津:天津大学,2010.
[13]于淼,任保增.油田发泡剂的稳定性能改良的研究[J].河南化工,2012(17):43-44.
[14]中华人民共和国国家质量监督检验总局,中国国家标准委员会.GB/T19281—2014碳酸钙分析方法[S].北京:中国标准出版社,2014.
[15]中华人民共和国国家质量监督检验总局,中国国家标准委员会.GB5009.5—2010食品安全国家标准食品中蛋白质的测定[S].北京:中国标准出版社,2010.
[16]中华人民共和国国家质量监督检验总局,中国国家标准委员会.GB/T13173—2008表面活性剂洗涤剂试验方法[S].北京:中国标准出版社,2008.
[17]岳秀伟,张卫江,徐娇,等.污泥微生物蛋白发泡剂的改性[J].化工进展,2011,30(6):1316-1319.