酵母菌体蛋白发泡剂的制备及性能研究-分析化学专业论文.docxVIP

本文以酵母蛋 本文以酵母蛋 试了发泡剂的发泡 数；通过不同处理 量，提高了混凝土 以Ca(OHh和 设计正交试验对水 质量分数1．5％的C 加入一定量不同类 出表面活性剂会降 著，发泡体积740 和黏度进行测试，并对照泡沫性能，表明溶液表面张力大小直接决定其发泡 性能高低，但对于本实验蛋白质发泡剂来讲，表面张力的变化并不是影响其 泡沫稳定时间的第一要素。 采用反复冻融法和自溶法对酵母细胞进行破壁处理，光学显微镜下显示 反复冻融法破壁效果明显；与未进行破壁处理的比较，破壁后泡沫性能略有 提升，发泡体积最高为755mL，泡沫稳定时间也达到25h。 以酵母蛋白发泡剂为原料预制泡沫，配比一定量的水泥(普通硅酸盐水 泥和特种水泥)、粉煤灰、水制备出不同容重的泡沫混凝土，并测试了其抗 压强度、吸水率、导热系数等性能。结果显示：在较低容重1对(325---385kg／m3)， 随着泡沫掺量和水灰比变化，28d抗压强度最大为1．05Mpa，而吸水率变化 则不明显(39％--一45％)；在高容重泡沫混凝土中(595--765kg／m3)，泡沫掺量 增加使抗压强度成规律性下降(5．7-3．2MPa)，随着养护龄期的延长，试样抗 压强度下降程度更大；水灰比增加使抗压强度呈增加趋势，当水灰比达到 0．45时，抗压强度达到此区间最大值的5．9MPa。 西南科技大学硕士研究生学位论文 西南科技大学硕士研究生学位论文 第1I页 西南科技大学硕士研究生学位论文 西南科技大学硕士研究生学位论文 第1II页 Abstract In this paper,a novel protein foaming agent for concrete was prepared with yeast protein as raw material and the performance parameters including foaming volume， foam stability and the surface tension and viscosity of protein solutions were studied． different treatment methods of disruption of the cell wall were carded out in order to improve the protein content in the solution，as a result，the performance of foaming agent Was enhanced effectively． The yeast protein slurry after treatment Was hydrolyzed by Ca(OH)2and NaHC03 as base catalyst．The experiments obtained the optimization of hydrolyzing conditions according to the orthogonal test，The experimental results showed that the foaming agent exhibited high performance under the condition of temperature 80C，Ca(OH)2 concentration 1．5％，reaction time 3h．and it Was modified by kinds of additives，such as different types of surfactants，macromolecules and small molecules．It could be known that the surfactants decreased foam stability obviously，and it was proved that the most significant modification was the foaming agent by the addition of O．03％tea saponin with its foaming volume 740mL and 28h foam retaining duration．Through measuring the surface tension and viscosity of protein solutions by comparison with foam properties，the results showed that the foamability had been deter