Vegetable protein aerogel and preparation method thereof

A technology of vegetable protein and vegetable protein powder, which is applied in the field of aerogel preparation, can solve the problems of obtaining nano-scale pores, long preparation period, difficult drying and the like, and achieves good biocompatibility, short preparation period and production cost. low effect

Inactive Publication Date: 2016-05-18
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing protein-based porous materials have a long preparation cycle and complicated proc

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Use sodium hydroxide to prepare a lye with a pH of 10, and prepare glutaraldehyde into an aqueous solution of a cross-linking agent with a molecular molar concentration of 0.0003mol / mL for subsequent use; prepare 39 parts of soybean protein powder, 201 parts of distilled water and 60 parts of lye in sequence Put it into a 0.5-ton reaction kettle, control the temperature at 65°C, and stir for 60 minutes to obtain soybean protein glue; add 21 parts of cross-linking agent aqueous solution to the protein glue, and stir for 15 minutes, then pour it into a mold, and stand at a temperature of 25°C Set aside for 2 hours to form a gel; first submerge the whole piece of gel in an equal volume of distilled water at room temperature for 8 hours, for 2 consecutive times, then replace it with an equal volume of absolute ethanol for 8 hours, and recover the used ethanol; the gel after ethanol replacement Soak in liquid nitrogen for 5 minutes, freeze and dry in vacuum for 24 hours to ob...

Embodiment 2

[0045] Utilize calcium hydroxide to prepare lye with a pH of 9, mix glutaraldehyde and glyoxal at a molar ratio of 1:2, and prepare an aqueous crosslinking agent solution with a molecular molar concentration of 0.0004mol / mL for subsequent use; peanut protein powder Mix 35 parts, 190 parts of distilled water, and 50 parts of lye into a 0.5-ton reactor, control the temperature at 95°C, and stir for 30 minutes to obtain peanut protein glue; add 34 parts of cross-linking agent aqueous solution to peanut protein glue, and stir for 15 minutes, then Pour into the mold and stand at 30°C for 24 hours to form a gel; first submerge the whole gel in an equal volume of distilled water at room temperature for 8 hours, for 2 consecutive times, then replace it with an equal volume of absolute ethanol for 8 hours, for 3 consecutive times , and recover the used ethanol; soak the ethanol-substituted gel in liquid nitrogen for 10 minutes, freeze it, and vacuum freeze-dry it for 30 hours to obtain ...

Embodiment 3

[0047]Mix sodium hydroxide and calcium hydroxide at a weight ratio of 2:1 to prepare a mixed lye with a pH of 12, and mix glutaraldehyde, glyoxal, and formaldehyde at a molar ratio of 1:2:6 to prepare a molecular mole The mixed cross-linking agent aqueous solution with a concentration of 0.008mol / mL is used for later use; mix 30 parts of wheat gluten powder, 120 parts of distilled water, and 100 parts of lye into a 0.5-ton reactor, control the temperature at 75°C, and stir for 30 minutes to obtain wheat protein glue; Add 38 parts of the cross-linking agent aqueous solution to the wheat protein glue, and stir for 25 minutes, then pour it into the mold, and let it stand at a temperature of 25°C for 24 hours to form a gel; first, submerge the whole piece of gel in an equal volume of distilled water at room temperature for 8 hours , 3 times in a row, and then replaced with an equal volume of acetone for 8 hours, and then replaced with an equal volume of absolute ethanol for 8 hours...

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Abstract

The invention discloses vegetable protein aerogel and a preparation method thereof, belonging to the field of aerogel. According to the invention, the aerogel can be prepared depending on vegetable protein purely through vacuum freezing drying. The preparation method comprises the following specific steps: performing hydro-thermal treatment with lye on vegetable protein powder to obtain a protein adhesive liquid; adding a cross-linking agent and standing to obtain gel; and replacing the gel with a replacement solvent, freezing, and drying in vacuum to obtain the vegetable protein aerogel. The aerogel has the features that the apparent density is 0.15-0.2g/cm<3> and the specific surface area is 110-130m<2>/g, is rich in mesopore, and can be taken as an adsorbent. During the preparation process, the raw materials are readily available, the cost is low, and the operation is environmentally friendly. The preparation technique is simple, the period is short, and the safety is high.

Description

technical field [0001] The invention belongs to the field of airgel preparation; more specifically, it relates to a plant protein airgel and a preparation method thereof. Background technique [0002] Airgel is a porous material with gas as a dispersion medium and a pore size in the range of nanometers. It is the lightest solid material currently known. Airgel has the characteristics of large specific surface area, high porosity, low density and thermal conductivity; it has broad application prospects in the fields of catalyst carriers, biomedicine, adsorption materials, thermal insulation materials, and energy storage materials. In order to ensure the performance of inorganic aerogels, the precursors used are highly toxic or expensive, while traditional organic aerogels are highly dependent on fossil resources such as petroleum and coal. In order to protect resources and the environment and reduce the cost of airgel preparation, the use of renewable biomass to prepare aero...

Claims

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Application Information

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IPC IPC(8): B01J13/00
CPCB01J13/0091
Inventor 陈奶荣林巧佳毕斌斌郑培涛欧阳庭李枫吴飘飘方秀珍
Owner FUJIAN AGRI & FORESTRY UNIV
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