水力空化作用强化椰油酰化大豆粕蛋白工艺的研究

Hydraulic cavitation enhancement of coconut fatty-acylation of soybean meal protein

以大豆粕为研究对象,通过水力空化作用强化椰油酰氯酰化大豆粕蛋白工艺。在自行设计的水力空化强化反应设备上,研究了水力空化的压力、时间、温度和料液比(水溶性大豆粕蛋白溶液与椰油酰氯的体积比)等因素对酰化产率的影响,以单因素试验为基础,利用响应面法优化了工艺条件,并对酰化产物的表面性能进行了测定。结果表明水力空化作用强化椰油酰化大豆粕蛋白的较优工艺条件为:压力0.29 MPa、时间49 min、温度52℃、液料比1.8。在此条件下,酰化产率达到98.1%,酰化产物表面性能良好。

Hydraulic cavitation was used to strengthen reaction of modified soybean meal protein by coconut fatty acyl chloride. Factors that affecting the yield of the product such as pressure, time, temperature and material to liquid ratio （volume ratio of water soluble soybean meal solution to coconut fatty acyl chloride）, were studied with a set of self - designed hydraulic cavitation equipment. Based on single factor experiments, the optimum conditions were obtained using response surface methodology and surface properties of acylated product were determined. The results showed that the optimal technological conditions for reaction of modified soybean meal protein by coconut fatty acyl chloride with hydraulic cavitation are as follows： pressure, 0. 29 MPa; time ,49 min ; temperature ,52 ℃ ; material to liquid ratio, 1.8. The product yield achieves 98.1%. The surface performance of the product is fine.