Studies On The Kinetics And Mechanism In Reverse Micelle Systems Extraction Of Soy Protein

Three reverse micelle systems are studied in this paper, the forward extractionand backward extraction are also researched. The basic properties of AOT reversemicelle system, the extraction dynamics and mechanism of foreward and backward inAOT reverse micelle system extraction, and the properties and structures of four kindssoy protein prepared by different methods are researched in this paper.AOT, SDS, CTAB reverse micelle systems are used to extract soy protein. Theeffects of soy concentration, Wo, pH, temperature, time, ionic strength and ultrasonicpower are investigated in forward extraction. Besides, the effects of ultrasonic power,ionic strength, pH, temperature, time are studied in backward extraction.The basic properties of AOT reverse micelle system are studied. The relationshipbetween AOT concentration, the volume of buffer solution and reverse micelle Wo,viscosity, refractive index, size of reverse micelle. It can be seen that Wo, viscosity,refractive index, size are increased with the increase of buffer solution volume.The forward and backward extraction kinetics of AOT reverse micelle extractionare researched. Shrinking unreacted core model is applied to forming kinetic equationof forward extraction of soy protein which tallies with experimental data. Theexperimental results showed that the extracting process was the first order reaction. Inthe backward extraction, the ionic strength, pH, and temperature are studied. Theconclusion is made that the backward extraction was controlled by the interfacedifusion process.In this paper four kinds of soy protein extracted by different methods are studied.Experimental results showed that SPI extracted by reverse micelle system possesseshigher water absorption, foaming capacity and foam stability, emulsifying capacityand emulsion stability except the solubility. The microstructure differences of fourkinds of soy protein are analyzed by FTIR. The results showed that the effect ofreverse micelle extraction on the soy protein is less than that of alkali-solution andacid-isolation extraction.