Adsorption of protein from model wine solution by different bentonites

Abstract

Abstract: The adsorption of protein from model wine was investigated under different temperatures, pH values, contact times, and concentrations of ethanol, by certain bentonites. The results showed that ethanol molecules could broaden the protein molecules’ channel to the interlayer of bentonite, and the maximum protein adsorption amount occurred under an ethanol concentration of 12% (by volume) and a pH value of 3.56. The increased single point Brunauer-Emmitt-Teller (BET) surface area (SBET) and adsorption pore volume (VAds) suggested a larger amount of active adsorption sites of the bentonite surface and a wider protein channel from the surface to the inner adsorption sites of bentonite, respectively. At the same time, higher methylene blue test (MBT) and swelling index (Sw) indi-cated that it was easy for the entrance of water and the absorbance of protein. Higher temperature was found favor-able to eliminate more proteins and it took about 20 to 40min to arrive at the maximum adsorption.

Key words: adsorption, protein, model wine solution, bentonite

摘要： The adsorption of protein from model wine was investigated under different temperatures, pH values, contact times, and concentrations of ethanol, by certain bentonites. The results showed that ethanol molecules could broaden the protein molecules’ channel to the interlayer of bentonite, and the maximum protein adsorption amount occurred under an ethanol concentration of 12% (by volume) and a pH value of 3.56. The increased single point Brunauer-Emmitt-Teller (BET) surface area (SBET) and adsorption pore volume (VAds) suggested a larger amount of active adsorption sites of the bentonite surface and a wider protein channel from the surface to the inner adsorption sites of bentonite, respectively. At the same time, higher methylene blue test (MBT) and swelling index (Sw) indi-cated that it was easy for the entrance of water and the absorbance of protein. Higher temperature was found favor-able to eliminate more proteins and it took about 20 to 40min to arrive at the maximum adsorption.

关键词: adsorption;protein;model wine solution;bentonite

SUN Xifang, LI Chun, WU Zhansheng, XU Xiaolin, REN Ling, ZHAO Hongsheng. Adsorption of protein from model wine solution by different bentonites[J]. , DOI: .

孙喜房, 李春, 武占省, 徐小琳, 任玲, 赵宏生. 不同膨润土对模拟酒溶液中蛋白质的吸附[J]. , DOI: .

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