Destabilization of Yellow Mustard Emulsion Using Organic Solvents
Destabilization of Yellow Mustard Emulsion Using Organic Solvents
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使用有机溶剂对黄芥末乳液进行去稳定化
DOI：
10.1007/s11746-013-2202-7
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发表时间：
2013
期刊：
影响因子：
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通讯作者：
L. Diosady
中科院分区：
文献类型：
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作者：
Solmaz Tabtabaei;Veronica M. Ataya Pulido;L. Diosady
以脱皮黄芥粉为原料，通过水相接触回收蛋白质，然后将释放出的乳状液溶解于二甲基甲酰胺(DMF)或异丙醇(IPA)中，以适合工业应用的单相油-溶剂混合液的形式回收释放的油。即使在高重量比的情况下，也只有38%±0.3%的黄芥油被DMF提取，因为DMF与水广泛混溶，阻止了油从乳状液中分离。绘制了DMF/油/水的三元相图，确定了油在水存在下在DMF中的有限溶解度。采用31：1IPA：油重比可以有效地回收乳状液中94%以上的油，而多级处理乳状液的效率更高，需要较少的IPA用量才能达到较高的采油率。结果表明，多段法的最佳工艺条件为：以2：1IPA/油质量比为4级，乳化液中油的回收率为96%±11%。
An aqueous extraction process was developed consisting of aqueous contact with dehulled yellow mustard flour to recover protein followed by dissolution of the released emulsion in dimethylformamide (DMF) or isopropyl alcohol (IPA) to recover the released oil in the form of single-phase oil–solvent miscellae suitable for industrial applications. Only some 38 ± 3 % of the oil in the yellow mustard emulsion was extracted using DMF even at high weight ratios since DMF is widely miscible with water, preventing separation of the oil from the emulsion. A ternary phase diagram of DMF/oil/water was prepared and confirmed the limited solubility of the oil in DMF in the presence of water. The use of 31:1 IPA:oil weight ratio could effectively recover over 94 % of the oil in the emulsion; however, multiple-stage treatment of the emulsion was proven to be more efficient with lower volumes of IPA required to achieve high oil extraction yields. The results suggest that the optimal conditions for multiple-stage process were four stages using 2:1 IPA:oil weight ratio, with 96 ± 1 % oil recovery from the emulsion.