The Studies On Microstructure Of Reverse Micelles And Its Extraction For Sesame Protein

In this study, first, the relation between Water Content and Microstructure ofreverse micellar systems of anionic surfactant AOT and SDS and nonionic surfactantOP were investigated using Zeta Potential Analyzer，Conductivity and so on，and thenthe change reasons of extraction rate and reverse micelles size when reverse micellesextracted the sesame protein were explained. The study was prepared to exploreforward extraction process mechanism of extracting protein from sesame seeds byreverse micelles and select appropriate reverse micellar system for extraction ofsesame protein.Second, the sesame protein was extracted with AOT/isooctane/water reversemicelles and the process of forward extraction and backward extraction wereoptimized with response surfae methodology. The influence of AOT concentration,W0, pH, KCl concentration and extraction time on forward extraction was studied,and the regression equation between forward extraction and operating variables wasobtained. The optimum conditions of forward extraction was: the concentration ofAOT0.12g/mL，the feeding quantity0.03g/mL，the molar ratio of water to surfactant10，extraction temperature40℃，extraction time42min，pH of buffer solution8.0，the concentration of KCl0.02mol/L. In this operating condition, the forwardextraction was55.77%.The influence of the time, pH of buffer solution and theconcentration of KCl on the backward extraction was studied. The optimumconditions of backward extraction were: pH10.5,40.5min, the concentration of KCl0.8mol/L. In this operating condition, the backward extraction was79.10%.Finally, the comparison of fatty acid composition of two kinds of oil extractedby reverse micelles and Hexane respectively was taken using gas chromatographyand the peroxide value and acid value were determined. The differences of functionproperties of sesame seeds protein extracted by reverse micelles and prepared byalkali-solution and acid-isolation was investigated. The solubility, emulsifyingcapacity and emulsion stability，foaming capacity and foam stability of two kinds ofsesame seeds protein were analyzed.