无水的
化学
氯化胆碱
酒
共晶体系
傅里叶变换红外光谱
萃取(化学)
氯化物
核化学
色谱法
有机化学
化学工程
工程类
合金
作者
Jianxiong Yue,Zhenbao Zhu,Jianhua Yi,Hui Li,Bingcan Chen,Jiajia Rao
出处
期刊:Food Chemistry
[Elsevier]
日期:2021-12-24
卷期号:376: 131943-131943
被引量:30
标识
DOI:10.1016/j.foodchem.2021.131943
摘要
The aim of this study is to investigate the effect of dihydric alcohol chain length (1,2-ethanediol, 1,3-propanediol, and 1,4-butanediol) on the structure of deep eutectic solvents (DESs) and the properties of the extracted oat proteins. Herein, five anhydrous and nine hydrated DESs were successfully prepared by mixing choline chloride, dihydric alcohol, and/or water in a heating method. The structures of DESs were confirmed by FTIR and 1H NMR. Among them, only four anhydrous and six hydrated DESs were able to extract oat proteins from flours by one-step extraction. SDS-PAGE and FTIR analyses indicated that the structural properties of the oat proteins were highly reliant on the composition of the DESs; while physicochemical properties were primarily ruled by the environmental pH. Overall, the hydrated DES composing of all food-grade compounds, including choline chloride, 1,3-propanediol, and water at a molar ratio of 1:3:1, demonstrated its great potential for one-step biorefinery of oat proteins.
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