酪蛋白溶解过程及其聚集状态研究-化学工艺专业论文.docxVIP

酪蛋白溶解过程及其聚集状态研究摘要 酪蛋白溶解过程及其聚集状态研究 摘要 本文采用粘度法对酪蛋白溶液粘度的浓度依赖性、时间依赖 性、温度依赖性及cu”对酪蛋白溶液粘度的影响进行了系统的研究。 通过动态激光光散射仪(DLS)及凝胶渗透色谱仪(GPC)研究了酪 蛋白分子的构象。并且利用芘作为荧光探针，研究了酪蛋白及接枝 酪蛋白水溶液的疏水微区极性。 结果表明：当酪蛋白溶液浓度小于动态接触浓度时，酪蛋白分子 在溶液中主要以孤立链形式存在，溶液粘度较小。当浓度大于临界交 叠浓度时，由于分子链间发生缠结，溶液粘度急剧增大。随着放置时 间的延长，酪蛋白分子亚单元逐渐分离，溶液粘度下降。当酪蛋白溶 液浓度小于临界交叠浓度时，cu“主要作用于单个酪蛋白分子内部， 使单个分子链内缠结加剧；当溶液浓度大于临界交叠浓度时，Cu”主 要作用在不同酪蛋白分子之间，酪蛋白分子链间缠结加剧。温度升高 会使酪蛋白溶液的粘度降低。动态激光光散射和凝胶色谱研究进一步 证实了酪蛋白分子亚单元分离。利用芘作为荧光探针可对酪蛋白溶液 中的疏水微区进行有效的分析，在不同pH值下，疏水微区的极性不 同，与MMA接枝聚合后，酪蛋白溶液中的疏水微区增大，极性显著降 低，疏水性增加，表明酪蛋白与MMA接枝聚合发生在酪蛋白疏水微区 中。 关键词：酪蛋白溶解过程聚集粘度亚单元 THE THE STUDY ON DISSOLVE PROCESS AND THE AGGREGATIoN oF CASEIN SoLUTIoN ABSTRACT The effect of concentration，time，temperature and Cu2+on the viscosity of the casein molecule was investigated systematically by viscosity method．The conformation of casein was studied by DLS and GPC．And the polarity of hydrophobic microdomain of casein and grafted casein in solution was studied using pyrene as fluorescence probe The results indicated that viscosity of casein solution is lower and the casein is separated when the concentration of casein solution is lower than Cs．The viscosity of solution increases sharply because the chains of molecule tangle each other when the concentration of solution is higher than C+．Along with the time goes the sub-units of casein apart step by step and viscosity decrease．Cu2+act mainly on inner of separated casein molecule and make the tangle in it more acute when the concentration of solution is lower than C女．Cu2+act mainly between the chmns of casein molecule and make the tangle between them more acute when the concentration of solution is higher than C+．The viscosity of casein solution decreased with increasing the temperature．The separation of sub—unit of casein molecule is approved by DLS and(3PC．Pyrene was an effective effective fluorescence probe for detecting the hydrophobic microdomain of casein in solution．The hydrophobic microdomain of casein solution exhibited different pol