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投稿时间：2025-02-07
投稿时间：2025-02-07
中文摘要: 该文研究pH值、絮凝剂种类和絮凝剂浓度等因素对鱿鱼蒸煮水中蛋白质絮凝效率的影响，并利用液固循环流化床（liquid-solid circulating fluidized bed，LSCFB）进行蛋白质回收的多单元整合。结果表明，从鱿鱼蒸煮水中絮凝蛋白质的最佳pH值为4，氯化铁、壳聚糖和海藻酸钠的最佳浓度分别为0.25、0.50 mg/mL和1.00 mg/mL，相应絮凝效率分别为61.98%、64.55%和85.95%。pH值为4、海藻酸钠浓度为1.00 mg/mL、蒸煮水体积为1 000 mL且蛋白质浓度为2.0 mg/mL时，LSCFB的蛋白质回收率为77.99%，显著高于蛋白质分离器的蛋白质回收率（51.01%）。
Abstract:The effects of pH value and flocculant type and concentration on the protein flocculation efficiency of squid steaming and boiling water were studied，and multi-unit integration for protein recovery was achieved by a liquid-solid circulating fluidized bed（LSCFB）.The results showed that the optimal pH value for protein flocculation from squid steaming and boiling water was 4.The optimal concentration of ferric chloride，chitosan，and sodium alginate was 0.25，0.50 mg/mL，and 1.00 mg/mL，respectively.The corresponding protein flocculation rates were 61.98%，64.55%，and 85.95%，respectively.In the case of the pH value of 4，the sodium alginate concentration of 1.00 mg/mL，the steaming and boiling water volume of 1 000 mL，and the initial protein concentration of 2.0 mg/mL，the protein recovery rate of the LSCFB was 77.99%，significantly higher than 51.01% obtained by the protein skimmer.
keywords: liquid-solid circulating fluidized bed aquatic product processing steaming and boiling water protein recovery flocculant
文章编号：202519014 中图分类号： 文献标志码：
基金项目:舟山科技计划项目（2023C41011、2023C31050）
| Author Name | Affiliation |
| CHEN Juan | 1.National Engineering Research Center for Marine Aquaculture,Zhejiang Ocean University,Zhoushan 316022,Zhejiang,China； |
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