摘要
采用静态吸附方法,研究了料酒中蛋白质在D201大孔吸附树脂上的吸附等温曲线以及吸附热力学与动力学。结果表明,料酒中蛋白质在D201大孔吸附树脂上的吸附符合Langmuir模型(R^(2)>0.98),蛋白质在树脂上的吸附为吸热过程,其传质速率随温度的升高而增加,最大吸附量为112.26 mg/g;热力学研究结果表明,整个吸附过程为自发吸热的物理吸附;吸附动力学研究结果表明,料酒蛋白质的吸附动力学符合拟二阶动力学模型,Weber-Morris颗粒内扩散方程进一步表明,D201树脂对料酒中蛋白质的吸附行为可分为薄膜扩散和颗粒内扩散两个阶段。
By using static adsorption method,we studied the adsorption isotherm of protein in cooking wine by D201 macroporous resin,as well as its thermodynamics and kinetics.The results showed that the adsorption of protein by D201 macroporous resin was consistent with the Langmuir model(R^(2)>0.98),and the adsorption process was a heat-absorbing process,with the mass transfer rate increasing with the increase of temperature.The maximum adsorption capacity was 112.26 mg/g.Thermodynamic study showed that the entire adsorption process was physical adsorption with spontaneous heat absorption.Kinetic study showed that the kinetics of the adsorption process was consistent with the second-order kinetic model.The Weber-Morris intraparticle diffusion equation further indicated that the adsorption of protein in cooking wine by D201 resin could be divided into two stages,i.e.thin-film diffusion and intraparticle diffusion.
作者
马鹏程
郭明
李博斌
姚烨岑
MA Pengcheng;GUO Ming;LI Bobin;YAO Yecen(College of Agriculture and Food Science,Zhejiang Agricultural&Forestry University,Hangzhou,Zhejiang 311300;College of Science,Zhejiang Agricultural&Forestry University,Hangzhou,Zhejiang 311300;Shaoxing Product Quality Supervision and Inspection Institute,Shaoxing,Zhejiang 312000;College of Engineering,Zhejiang Agricultural&Forestry University,Hangzhou,Zhejiang 311300,China)
出处
《酿酒科技》
2021年第6期17-22,共6页
Liquor-Making Science & Technology
基金
浙江省第十四批团队科技特派员结对服务项目。
