磷酸化辣木蛋白对浊度水的去除作用

Removal of Turbidity Water by Phosphorylated Moringa Protein

目的:研究磷酸化辣木蛋白对浊度水的去除作用.方法:采用盐析法提取辣木籽蛋白,干燥加热磷酸化法制备磷酸化辣木蛋白.通过磷含量测定检测辣木蛋白磷酸化修饰的最佳pH,混凝搅拌试验测定磷酸化辣木蛋白对浊度水的去除作用.结果:未干燥加热磷酸化修饰的辣木蛋白磷含量为0.13%,干燥加热磷酸化处理后,磷含量随pH的增大而减小,当pH为3.0,此时有机磷的含量达到2.16%.未干燥加热磷酸化修饰的辣木蛋白对浊度水的去除率为17.89%,干燥加热磷酸化修饰的辣木蛋白对浊度水的去除率为30.53%.结论:成功制备了磷酸化辣木蛋白,辣木蛋白磷酸化修饰的最佳pH为3,干燥加热磷酸化修饰增强了辣木蛋白对浊度水的去除能力.

Objective: To study the removal effect of phosphorylated moringa protein on turbid water. Methods: To extract moringa oleifera seed protein by salting out method, and to prepare phosphorylated moringa oleifera protein by drying and heating phosphorylation method. The optimum pH of phosphorylation modification of moringa oleifera protein was determined by phosphorus content determination, and the removal effect of phosphorylated moringa oleifera protein on turbidity water was determined by coagulation stirring test. Results: The phosphorus content of moringa oleifera protein modified by non-drying heat phosphorylation was 0.13%. After drying and heating phosphorylation treatment, the phosphorus content decreased with the increase of pH. When pH was 3.0, the organophosphorus content reached 2.16%. The removal rate of non-drying heat phosphorylated moringa protein to turbid water was 17.89%, while the removal rate of drying and heating phosphorylated moringa protein to turbid water was 30.53%. Conclusion: Phosphorylated moringa protein was successfully prepared. The optimal pH for phosphorylation modi fication of moringa protein was 3. Drying and heating phosphorylation modi fication enhanced moringa protein's ability to remove turbidity water.