黄豆蛋白胶体的制备和聚沉

引用本文: 高海燕, 董玉明, 杜佳琼, 宁峥雯, 陈雯清. 黄豆蛋白胶体的制备和聚沉[J]. 大学化学, 2023, 38(1): 180-186. doi: 10.3866/PKU.DXHX202201052 shu

Citation: Haiyan Gao, Yuming Dong, Jiaqiong Du, Zhengwen Ning, Wenqing Chen. Preparation and Aggregation of Soybean Protein Colloids[J]. University Chemistry, 2023, 38(1): 180-186. doi: 10.3866/PKU.DXHX202201052 shu

黄豆蛋白胶体的制备和聚沉

江南大学化学与材料工程学院, 江苏无锡 214122

通讯作者: 董玉明, dongym@jiangnan.edu.cn

基金项目:
江苏省教学改革项目(2021JSJG351)

摘要: 物理化学中胶体化学部分原有实验是氢氧化铁胶体制备和电泳速率测定，属于验证性实验，对胶体特征的表征局限于电学性质，缺少对粒径、光学性质的表征探究及创新训练。本文通过黄豆蛋白胶体的制备、表征和聚沉，将原先的验证性实验改进为具有综合性和探究性的实验。通过物理分散法获得黄豆蛋白胶体，对其粒径、光学性质、电学性质进行了表征，并对聚沉条件进行探究，最终获得豆腐产品。结果表明，黄豆蛋白胶体粒径范围为20–120 nm、最可几分布为51 nm，胶粒平均带电−41.8 mV。通过丁达尔效应，在与入射光垂直方向观察到散射的蓝光，并观察到透过的光呈橙红色。通过探究反离子种类、温度、pH等条件的影响，加深了对植物蛋白胶体聚沉过程的理解。该实验引入了现代Zeta电位及粒度分析仪，加入了蛋白质聚沉的特殊情况，强化对书本知识的延伸应用。产品豆腐与生活密切联系，有利于思政教育，彰显化学魅力。

关键词:

创新实验
/ 胶体
/ 豆腐
/ 黄豆蛋白
/ 聚沉

English

Preparation and Aggregation of Soybean Protein Colloids

School of Chemistry and Materials Engineering, Jiangnan University, Wuxi 214122, Jiangsu Province, China

Corresponding author: Yuming Dong, dongym@jiangnan.edu.cn

Received Date: 24 January 2022

Abstract: In the colloidal chemistry part of physical chemistry course, the original experiment is the preparation of iron hydroxide colloid and the determination of electrophoresis rate, which are confirmatory experiments. Furthermore, the resulting characterization of colloids is limited to electrical properties with no consideration of particle size or optical properties. In this paper, the preparation, characterization, and aggregation of soybean protein colloids were studied and the experiments were improved from the original confirmatory experiment to a comprehensive, exploratory experiment. Soybean protein colloids were prepared using the physical dispersion method, and the resulting particle size was then characterized, as well as the optical and electrical properties. Next, the aggregation and precipitation conditions were explored, and finally, tofu was produced. The particle size of the soybean protein colloids was found to be between 20–120 nm, with the most probable distribution of 51 nm, and an average charge of −41.8 mV. According to the Dindal effect, scattered blue light is observed in the direction perpendicular to the incident light, whereas the transmitted light is orange and red. By exploring the effects of counter ion types, temperature, and pH value, a deeper understanding of the colloidal precipitation process of plant protein was developed. The experiment introduces modern Zeta potential and particle size analysis, and considers protein aggregation and precipitation to extend the application of book knowledge. The final product, tofu, is closely related to life, highlighting the charm of chemistry and demonstrating the crucial role it plays in the manufacture of everyday items.

Key words:

1. [1]
  朱万春, 张国艳, 李克昌, 徐家宁. 物理化学实验. 第2版. 北京: 高等教育出版社, 2017.
2. [2]
  顾文秀, 高海燕. 物理化学实验. 北京: 化学工业出本社, 2019.
3. [3]
  丁益民, 张小平. 物理化学实验. 北京: 化学工业出版社, 2018.
4. [4]
  张洪林, 王辉宪, 王嘉讯. 物理化学实验. 第3版. 青岛: 中国海洋大学出版社, 2018
5. [5]
  王桂华, 韦美菊. 物理化学实验: 理科类专用. 北京: 化学工业出版社, 2013.
6. [6]
  张立庆, 李菊清, 姜华昌. 物理化学实验. 杭州: 浙江大学出版社, 2014.
7. [7]
  李铭慧, 张丽君, 石涛, 高兴军, 孙一新. 物理化学实验. 杭州: 浙江大学出版社, 2013.
8. [8]
  张玉军, 闫向阳. 物理化学实验. 北京: 化学工业出版社, 2014.
9. [9]
  蒋智清. 物理化学实验指导. 厦门: 厦门大学出版社, 2014.
10. [10]
  王军, 刘桂艳. 物理化学实验. 第2版. 北京: 化学工业出版社, 2015.
11. [11]
  王凤翼, 钱方. 大豆蛋白质生产与应用. 北京: 中国轻工业出版社, 2004.
12. [12]
  Grygorczyk, A. Food Chem. 2013, 141 (3), 1716.Grygorczyk, A. Food Chem. 2013, 141 (3), 1716.
13. [13]
  Saowapark, S.; Apichartsrangkoon, A.; Alan, E. Bell. Food Chem. 2008, 107 (3), 984.Saowapark, S.; Apichartsrangkoon, A.; Alan, E. Bell. Food Chem. 2008, 107 (3), 984.
14. [14]
  金杨, 刘丽莎, 张小飞, 张清, 白洁, 郭宏, 彭义交. 食品科学, 2020, 41 (23), 49.
15. [15]
  魏东旭, 江连洲, 王辰, 王中江. 食品科学, 2015, 36 (11), 1.

扫一扫看文章

计量

PDF下载量: 7
文章访问数: 1512
HTML全文浏览量: 170

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

黄豆蛋白胶体的制备和聚沉

通讯作者: 董玉明, dongym@jiangnan.edu.cn

English

Preparation and Aggregation of Soybean Protein Colloids

Corresponding author: Yuming Dong, dongym@jiangnan.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

黄豆蛋白胶体的制备和聚沉

通讯作者: 董玉明, dongym@jiangnan.edu.cn

English

Preparation and Aggregation of Soybean Protein Colloids

Corresponding author: Yuming Dong, dongym@jiangnan.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

CCS Chemistry：颜徐州、鲍哲南：你的皮肤可能是一片SPMs