ζ电位对麻渣胶体体系相分离的影响

食品科学 ›› 2012, Vol. 33 ›› Issue (15): 75-78.

ζ电位对麻渣胶体体系相分离的影响

林泽1，孙宇梅2,*，彭洋1，曹雁平3

1.北京工商大学食品学院 2.北京工商大学理学院 3.食品添加剂与配料北京市高等学校工程研究中心

收稿日期:2012-04-15 修回日期:2012-07-10 出版日期:2012-08-15 发布日期:2012-09-07
通讯作者: 孙宇梅 E-mail:sunym@th.btbu.edu.cn

Effect of Zeta Potential on Phase Separation of Sesame Residue Colloidal System

Received:2012-04-15 Revised:2012-07-10 Online:2012-08-15 Published:2012-09-07
Contact: Yu-mei SUN E-mail:sunym@th.btbu.edu.cn

摘要/Abstract

摘要： 通过改变麻渣胶体体系pH值及加入一定浓度的Al3+溶液，改变体系ζ电位及胶粒粒径，研究ζ电位对麻渣胶体体系聚沉的相关性。结果表明：pH值为3.0时，麻渣胶体体系的ζ电位趋近于零；溶液Al3+浓度为0.02mol/L左右时ζ电位趋近于零。ζ电位趋近于零时，胶体粒子处于等电态，溶胶最容易絮凝和聚沉，胶粒粒径最大。

关键词: 麻渣, ζ电位, pH值, Al3+溶液, 固液相分离

Abstract: The aim of this study was to study the correlation between zeta potential and coagulation of sesame residue colloidal system. The zeta potential and particle size of the system were varied by varying the pH and adding a certain concentration of aluminum ions. The zeta potential of sesame residue colloidal system was nearly zero when the pH was 3.0 or the aluminum ion concentration was 0.02 mol/L. The zeta potential of the system was zero at its isoelectric point and under this condition, the system revealed the highest ease of coagulation and maximum size of colloidal particles.

Key words: sesame residue, zeta potential, pH, aluminum ion solution, separation of solid and liquid phases

中图分类号:

TS229

林泽1，孙宇梅2,*，彭洋1，曹雁平3. ζ电位对麻渣胶体体系相分离的影响[J]. 食品科学, 2012, 33(15): 75-78.

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