低压直流电场下蛋白稳定的乳化液破乳行为分析

Demulsification of oil-in-water emulsion stabilized by protein under low voltage direct current electric field

采用低压直流电场对蛋白乳化液进行破乳行为分析。通过激光共聚焦图像和粒径分布图分析表明,低压直流电场可以实现蛋白乳化液的破乳,促进蛋白乳化液中油滴的聚并。在处理时间相同时(20 min),蛋白乳化液的破乳率随电场强度的增大而增大(电场强度从2 V/cm增加到12 V/cm,破乳率从22.2%提高到80.2%左右);在电场强度相同时(10 V/cm),蛋白乳化液的破乳率随处理时间的增长而增大(处理时间从5 min增加到30 min时,破乳率从25%增加到80.5%左右);荧光光谱和红外光谱分析表明低压直流电场处理前后蛋白质的二级结构未有明显变化。

The low voltage direct current electric field was applied to oil-in-water emulsion stabilized by protein. The laser confocal images and particle size distribution showed that the low voltage direct current electric field had a significant demulsification effect on the emulsion. At the same treatment time（20 min）, the demulsification efficiency of the emulsion increased with the increase of electric field strength（the electric field strength increased from 2 V/cm to 12 V/cm, the demulsification efficiency increased from 22.2% to 80.2%）; At the same electric field strength（10 V/cm）, the demulsification efficiency of the emulsion increased with the increase of treatment time（the demulsification efficiency increased from 25% to about 80.5% as treatment time increased from 5 min to 30 min）. The studies of fluorescence spectra and infrared spectra showed that the low voltage direct current electric field had no obvious effect on the secondary structure of the protein.