蛋白水凝胶溶解和溶胀的研究

发布时间：2018-02-02 00:45

本文关键词： 清洁蛋白质沉淀碱液溶解反应控制机理活化能　出处：《苏州大学》2016年硕士论文　论文类型：学位论文

【摘要】：最近这些年,有许多研究者致力于乳清蛋白凝胶溶解行为的机理研究,来为污垢清洁提供更有效的方法和更先进的技术。但是,目前为止,大部分的研究集中于乳清蛋白凝胶的实验研究。这使人们怀疑从乳清蛋白凝胶建立起来的理论是否适用于其他蛋白质体系。因此,我们不仅进一步研究了乳清蛋白在碱液和盐溶液里面的溶解行为,而且研究了从卵清蛋白中提取出来的天然卵清蛋白凝胶的溶解行为。研究表明,卵清蛋白凝胶的溶解行为与乳清蛋白凝胶截然不同。在大范围的碱浓度,氯化钠浓度和温度范围内,卵清蛋白凝胶可以溶解。在0-1 M碱浓度范围内,卵清蛋白凝胶的溶解速率与碱浓度呈线性关系。因此,在清洁卵清蛋白凝胶方面,没有最佳碱浓度。在溶解过程中,颗粒状卵清蛋白凝胶的活化能是70-80 k J/mol。这说明卵清蛋白凝胶的溶解过程主要受到二硫键的控制。然而,在不同盐浓度,不同温度的溶解实验中,溶胀在乳清蛋白凝胶的溶解过程中起着非常重要的作用,而在卵清蛋白的溶解实验中作用不明显。蛋白质水凝胶在碱液里面的溶胀主要依赖于凝胶结构,而纤维状的透明胶的溶胀行为可以根据蛋白质电荷用Flory-Rehner模型来预测。而颗粒状的不透明胶的溶胀行为却截然不同,因为在窄p H范围内溶胀度会有一个迅速升高。其溶胀不受蛋白质电荷的控制,而受非共价键的断裂控制。对于溶解边界,这两种结构,都与p H和溶胀度有关系。这说明无论是乳清蛋白还是卵清蛋白凝胶,只要是球状蛋白能够形成这种微结构的,其理论都适用。不同点就是每一种蛋白体系里的化学交联。对于卵清蛋白凝胶,主要受非共价键的控制。当p H11.5,这种化学交联断裂,蛋白质凝胶溶胀到最大,并最终溶解。而对于卵清蛋白凝胶,当非共价键断裂,体系内的二硫键交联作用使蛋白质凝胶溶胀到最大,但不溶解。当p H13,共价键断裂,发生溶解。目前的研究表明,与合成蛋白质水凝胶相比,天然蛋白质水凝胶的微结构有其独特的特性,而这些微结构的特性决定了溶胀。
[Abstract]:In recent years, many researchers have been working on the mechanism of whey protein gel dissolution behavior to provide more effective methods and more advanced technology for dirt cleaning. However, so far. Much of the research has focused on the experimental study of whey protein gels. This raises questions about the applicability of the theory established from whey protein gels to other protein systems. We studied not only the dissolution behavior of whey protein in alkali and salt solution, but also the dissolution behavior of natural ovalbumin gel extracted from ovalbumin. The dissolution behavior of ovalbumin gel is very different from that of whey protein gel. In a wide range of alkali concentration, sodium chloride concentration and temperature range, egg albumin gel can be dissolved. The dissolution rate of ovalbumin gel is linear with the alkali concentration. Therefore, there is no optimum alkali concentration in cleaning ovalbumin gel. The activation energy of granular ovalbumin gel is 70-80 k / mol, which indicates that the dissolution process of egg albumin gel is mainly controlled by disulfide bond. Swelling plays an important role in the dissolution of whey protein gel at different temperatures. The swelling of protein hydrogel in lye mainly depends on the gel structure. The swelling behavior of fibrous transparent adhesive can be predicted by Flory-Rehner model according to protein charge, but the swelling behavior of granular opaque adhesive is very different. The swelling is not controlled by the protein charge, but by the breaking of non-covalent bond. For the dissolution boundary, these two structures. These results indicate that both whey and ovalbumin gels can form this microstructure as long as they are globular proteins. The difference is the chemical crosslinking in each protein system. For ovalbumin gels, it is mainly controlled by non-covalent bonds. When pH 11.5, this chemical crosslinking breaks. For ovalbumin gel, when the non-covalent bond breaks, the disulfide bond crosslinking in the system results in the protein gel swelling to the maximum, but does not dissolve. Compared with synthetic protein hydrogels, the microstructures of natural protein hydrogels have their unique properties, and the properties of these microstructures determine swelling.
【学位授予单位】：苏州大学
【学位级别】：硕士
【学位授予年份】：2016
【分类号】：O648.17

【相似文献】