Bacillus natto TK-2产γ-絮凝活性的研究  

The Flocculating Characters of γ-Poly Glutamic Acid Produced by Bacillus natto TK-2

作　　者：曹小红[1] 石瑜[1] 王春玲[1] 鲁梅芳[1] 张艳[1] 李松耀[1] 

机构地区：[1]天津科技大学食品科学与生物技术学院,天津300222

出　　处：《环境保护科学》2007年第5期17-20,共4页Environmental Protection Science

基　　金：天津科技大学自然科学基金(NO.20050202)

摘　　要：对γ-聚谷氨酸的絮凝活性进行了研究,得出了其最佳絮凝条件为:γ-聚谷氨酸投加浓度为10mg/L;絮凝体系的pH为7.0;γ-聚谷氨酸在80℃以下都能保持很高的絮凝活性;添加不同种类的K+,Na+,Ca2+,Mg2+,Fe2+,Fe3+,Al3+能不同程度地提高γ-聚谷氨酸的絮凝活性,其中添加Ca2+的助凝效果最好,最终选择Ca2+为最佳的助凝离子并确定添加浓度为100mg/L。In this paper, the flocculating characters of poly γ--glutamic acid was studied. The result showed that the flocculating activity got the best at the following conditions： the concentration of poly γ--glutamic acid was 10mg/L; pH of kaolin suspension was 7. 0; the flocculating activity could keep high level under 80℃ and simulated by the addition of some kinds of cations just like K^＋ , Na^＋ , Ca^2＋ , Mg^2＋ , Fe^2＋, Fe^3＋, Al^3＋ in which Ca^2＋ was the optimum cation that remarkably promoted the flocculating activity while the excessive Ca^2＋ could retrain the flocculating activity. The appropriate concentration of Ca^2＋ was 100mg/L.

关 键 词：BACILLUS NATTO TK-2 Γ-聚谷氨酸 絮凝活性 

分 类 号：X703.5[环境科学与工程—环境工程]