MASS-TRANSFER RATE OF PROTEIN EXTRACTION WITH REVERSED MICELLES
MASS-TRANSFER RATE OF PROTEIN EXTRACTION WITH REVERSED MICELLES
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DOI：
10.1016/0009-2509(90)80186-i
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发表时间：
1990-01-01
影响因子：
4.7
通讯作者：
HILHORST, R
中科院分区：
文献类型：
--
作者：
DEKKER, M;VANTRIET, K;HILHORST, R
研究了 α-淀粉酶液液萃取在水相和反胶束相之间的传质速率。传质速率系数已在混合器/沉降器和搅拌池中测量。水相的 pH 值决定了酶的分配系数，从而决定了转移方向。在 pH 10.0 时，酶从水相正向转移至反胶束相（阳离子表面活性剂）。发现该过程的传质速率由酶在水相边界层中的扩散控制。从反胶束相到水相的反向转移发生在 pH 值范围 4-6 之间。与正向转移相反，发现该过程是由反向胶束中酶释放的界面过程控制的，而不是边界层扩散。对于使用阴离子表面活性剂将核糖核酸酶 A 转移至反胶束相或从反胶束相转移，观察到了相同的效果。提出了一种解释正向和反向传输中不同传质行为的机制。
The rate of mass transfer in the liquid—liquid extraction of the enzyme α-amylase between an aqueous phase and a reversed micellar phase has been investigated. Mass transfer rate coefficients have been measured in a mixer/settler and in a stirred cell. The pH of the aqueous phase determines the distribution coefficient of the enzyme and thus the direction of transfer. Forward transfer of the enzyme from the aqueous to the reversed micellar phase (cationic surfactant) occurs at pH 10.0. The mass transfer rate of this process was found to be controlled by the diffusion of the enzyme in the aqueous phase boundary layer. Back transfer from the reversed micellar phase to the aqueous phase occurs in the pH range 4–6. In contrast to the forward transfer, this process was found to be controlled by the interfacial process of enzyme release from the reversed micelles instead of the boundary layer diffusion. The same effects have been observed for the transfer of the enzyme ribonuclease A to and from a reversed micellar phase with an anionic surfactant. A mechanism to explain the different mass transfer behaviour in forward and back transfer is suggested.