青霉素发酵液中可溶性蛋白质的沉降及其在溶剂萃取中的乳化作用  

REMOVAL OF WATER-SOLUBLE PROTEINS FROM FERMENTATION BROTH OF PENICILLIN AND ITS EFFECTS ON EMULSIFICATION DURING SOLVENT EXTRACTION

作　　者：余江[1] 赵博欣 刘会洲[1] 陈家镛[1] 

机构地区：[1]中国科学院化工冶金研究所分离科学与工程青年实验室,北京100080

出　　处：《化工冶金》1999年第4期423-427,共5页

摘　　要：利用自合成的阴离子型共聚物研究了青霉素发酵液中可溶性蛋白质的沉降行为．同时考察了发酵液中部分蛋白质被除去后，液液萃取过程中乳化程度的变化情况．实验结果表明，含反应性官能团的高分子共聚物能有效地除去青霉素发酵液中的蛋白质，减轻液液萃取过程中的乳化程度，从而提高青霉素的提取率，同时减少废渣的产生．高分子共聚物的组成对发酵液中蛋白质的沉降和有机相破乳有很大的影响．Three kinds of synthetic copolymers containing reactive functional groupswere used to remove the water-soluble proteins from the fermentation broth of penicillin. Emulsification after removal of water-soluble proteins was investigated by using n-butyl acetate toextract the penicillin. The results show that the removal of water-soluble proteins from thefermentation broth promotes demulsification in solvent extraction, which contributes to theimprovement of productivity of penicillin and decrease of the amount of dregs. In addition, thefunctional groups in the copolymers play important roles in removing water-soluble proteinsfrom the fermentation broth.

关 键 词：青霉素发酵液 蛋白质 乳化 溶剂萃取 沉降 

分 类 号：TQ028.4[化学工程] TQ465.1