Longitudinal Adsorption of High Pressure Carbon Dioxide in Shrimp Surimi
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摘要: 为了研究高压CO2（High Pressure Carbon Dioxide，HPCD）在蛋白质中的吸附行为，以圆柱形虾肉糜为研究对象，构建纵向溶解吸附模型，采用磁悬浮天平高温高压等温吸附仪测试HPCD在虾肉糜中的纵向吸附质量，研究压强和温度对纵向吸附质量的影响规律。结果表明：仪器直接测得的吸附质量为CO2在虾肉糜中的纵向过剩吸附质量，不能准确反映纵向绝对吸附质量；在吸附未饱和时采用饱和吸附相体积法将过剩吸附质量校正为绝对吸附质量，在吸附饱和时采用吸附相密度法将过剩吸附质量校正为绝对吸附质量；绝对吸附质量更能真实地反映CO2在虾肉糜中的吸附能力。在等温条件下，随着压强升高，CO2在虾肉糜中的纵向绝对比吸附先急剧增加达到峰值，后稍下降并趋于平稳；在等压条件下，随着温度升高，CO2在虾肉糜中的纵向绝对比吸附下降。35～60 ℃时虾肉糜对CO2的纵向绝对比吸附最大值分布在45.53～111.49 cm3/g。研究结果为建立HPCD在虾肉糜中纵向吸附模型提供了基础数据，并为控制虾肉糜形成凝胶的品质提供技术参考。Abstract: High pressure carbon dioxide (HPCD) is a non-thermal food processing technology, which is applied to inactivate microorganisms and enzymes in food. In recent years, it has been found that HPCD can induce proteins to form gels, and the adsorption mass of HPCD has an important effect on the gel properties of proteins. In order to study the adsorption behavior of HPCD in protein, the longitudinal adsorption mass of HPCD in shrimp sruimi was measured and the influences of pressure and temperature on longitudinal adsorption mass were investigated. These results show the adsorption mass measured directly by the instrument is the longitudinal excess adsorption mass of CO2 in shrimp minced meat, which can not accurately reflect the longitudinal absolute adsorption mass. The excess adsorption mass should be corrected according to the absolute adsorption mass by the saturated adsorption phase volume when the adsorption is not saturated. Differently, the excess adsorption mass should be corrected according to the absolute adsorption mass by adsorption phase density when the adsorption is saturated. The adsorption mass of CO2 in shrimp surimi can be more accurately reflected by the absolute adsorption mass. Under isothermal conditions, with the pressure increasing, the longitudinal absolute specific adsorption of CO2 in shrimp surimi increases sharply, reaches a peak value, then decreases gradually, and then tends to be flat. Under isobaric conditions, with the increase of temperature, the longitudinal absolute specific adsorption of CO2 in shrimp surimi decreases. The maximum longitudinal absolute specific adsorption of CO2 in shrimp surimi is 45.53–111.49 cm3/g at 35–60 ℃. The results provide the basic data for the establishment of longitudinal adsorption model of HPCD in shrimp surimi and the technological reference for controlling the qualities of shrimp surimi gel.
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图 1 Isosorp型磁悬浮天平高温高压吸附仪
Figure 1. High temperature and high pressure adsorption instrument for Isosorp magnetic suspension balance
图 2 HPCD在虾肉糜中纵向溶解吸附模型和实验模具
Figure 2. Model and experimental mould of longitudinal adsorption and dissolution of HPCD in shrimp surimi
图 3 空白测试中磁悬浮天平读数与氦气密度之间的线性关系
Figure 3. The linear relationship between magnetic suspension balance reading and helium density in blank experiment
图 4 浮力测试中磁悬浮天平读数与氦气密度之间的线性关系
Figure 4. The linear relationship between magnetic suspension balance reading and helium density in buoyancy experiment
图 5 CO2在虾肉糜中的纵向过剩比吸附的变化
Figure 5. Changes of longitudinal excess specific adsorption of CO2 in shrimp surimi
图 6 饱和吸附时磁悬浮天平读数与CO2密度之间的线性关系（60 ℃）
Figure 6. The linear relationship between magnetic suspension balance reading and CO2 density in saturated adsorption and dissolution（60 ℃）
图 7 CO2在虾肉糜中的纵向绝对比吸附的变化
Figure 7. Changes of longitudinal absolute specific adsorption of CO2 in shrimp surimi
表 1 不同测试温度下样品的质量和体积
Table 1. Mass and volume of samples at different experiment temperatures
Temperature/℃ Mass/g Volume /cm3 msc+s msc ms Vsc+s Vsc Vs 35 26.8886 20.7701 6.1185 8.6531 2.6448 6.0083 40 26.5088 20.7701 5.7387 8.1797 2.6448 5.5349 45 26.4748 20.7701 5.7047 7.8168 2.6448 5.1720 50 26.6679 20.7701 5.8978 8.3598 2.6448 5.7150 55 26.3209 20.7701 5.5508 7.8427 2.6448 5.1979 60 26.7260 20.7701 5.9559 8.1192 2.6448 5.4744 
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表 2 不同温度下CO2在虾肉糜中的饱和吸附相体积和质量及吸附相密度
Table 2. Saturated adsorption phase volume, mass and density of CO2 in shrimp surimi at different temperatures
Temperature/℃ Vbx/cm3 mbx/g ${\rho _{{\rm{xf}}}}$/(g·cm–3 ) 35 0.6276 0.9544 1.5208 40 0.5647 0.8292 1.4684 45 0.8024 0.7012 0.8739 50 0.4214 0.6831 1.6210 55 0.5163 0.5191 1.0054 60 0.5287 0.4600 0.8700
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