高压CO_2对水酶法乳状液破乳影响的研究

Effects of High Pressure CO_2 on Demulsification Seperated from Emulsion by Aqueous Enzymatic Method

研究高压CO2破乳过程中的各种因素对破乳效果的影响,并采用透射电镜来观察乳状液破乳前后油脂和蛋白的变化情况。在单因素基础上通过响应面优化得到最佳破乳条件:高压CO2压力为13.96MPa,温度155.64℃,处理时间21.46 s,浓度0.53 g/cm3,破乳率最优值(94.88±0.30)%。并且通过透射电镜观察发现,破乳前乳状液中大部分油脂被蛋白牢牢包裹,然而破乳后乳状液中包裹油脂的蛋白被破坏,油脂释放并结合在一起。

The article showed the effects of varies factors in high pressure CO2 demulsification processing on de- mulsification efficiency. By transmission electron microscopy （TEM） , the changes of oil and protein of the emulsionchange before and after the demulsifieation were evaluated. Based on single factor experiments, response surface optimization method was used to determine the optimal conditions for high pressure COz demulsification. The results were the high -pressure CO2 pressure of 13.96 MPa,temperature of 155.64 ℃ ,time of 21.46 s, concentration of 0.53 g/cm3 and optimal demulsification efficiency of （94.88± 0.30）%. In addition, by TEM, oil of the emulsion was tightly wrapped by the protein before demulsification by TEM and the protein was badly destroyed after demulsification, which caused the oil to be combined.