响应面分析法优化微波改善小麦蛋白纤维力学性能的工艺

Process optimization and improvement of wheat protein fiber mechanical properties through microwave by response surface methodology

以谷朊粉为原料,分别分离麦谷蛋白和麦醇溶蛋白后,按麦谷蛋白∶醇溶蛋白(w/w)=1∶1,蛋白浓度15%,凝固时间20 min进行湿法纺丝,并通过微波进行改性以提高蛋白纤维的力学性能并优化工艺条件。在单因素实验的基础上,选取微波功率、微波时间和p H为自变量,以断裂强度和断裂伸长率为响应值,利用响应面优化方法(RSM)中的Box-Behnken方法研究自变量及其交互作用对响应值的影响。得到的最优条件为:微波功率为206 W,微波时间为3 min,p H为8,所得的小麦蛋白纤维的断裂强度为0.69 c N/dtex,断裂伸长率为23.37%。与空白对照组相比,断裂强度增加了19%,断裂伸长率增加了302.43%。因此,微波可以明显提高小麦蛋白纤维的力学性能。

Separating gluten and gliadin from wheat gluten, the fibers were spinned according to gluten： gliadin （w/w） = 1：!, protein concentration of 15% and the coagulation time of 20 min.The spinning dope was modified by microwave to improve the fibers＇ mechanical properties and optimize the process. Based on the single factor experiment,three parameters including microwave power,time and pH were optimized using Box- Behnken central composite design and response surface methodology for achieving maximum of breaking tenacity and elongation at break.The optimum process condition was microwave 206 W, microwave time 3 min, pH = 8.The modified fibers＇ breaking tenacity was 0.69 cN/dtex and elongation at break was 23.37%. Compared with the control group, breaking tenacity of fiber increased by 19% and the elongation increased by 302.43% .Therefore, microwave can significantly improve the mechanical properties of wheat protein fiber.