The forward and backward transport processes in the AOT/hexane reversed micellar extraction of soybean protein

文献类型： 外文期刊

第一作者： Chen, Jun

作者： Chen, Jun;Chen, Fengliang;Wang, Xianchang;Zhao, Xiaoyan;Ao, Qiang

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期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）

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收录情况： SCI

摘要： Soybean protein was taken as a model protein to investigate two aspects of the protein extraction by sodium bis(2-ethylhexyl) sulfosuccinate (AOT) reverse micelles: (1) the forward protein extraction from the solid state, and the effect of pH, AOT concentration, alcohol and water content (W-0) on the transfer efficiency; (2) the back-transfer, the capability of the protein to be recovered from the micellar solution. The experimental results led to the conclusion that the highest forward extraction efficiency of soybean protein was reached at AOT concentration 180 mmol l(-1), aqueous pH 7.0, KCl concentration 0.05 mol l(-1), 0.5 % (v/v) alcohol, W-0 18. Under these conditions, the forward extraction efficiency of soybean protein achieved 70.1 %. It was noted that the percentage of protein back extraction depended on the salt concentration and pH value. Around 92 % of protein recovery was obtained after back extraction

分类号： TS2

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