棉籽饼蛋白水解液脱色降氯方法探讨  

On method of decolorization and degradation of chloride ions and acidity for cottonseed cake protein hydrolysate

作　　者：杨新妮[1] 张剑[1] 杨平[1] 

机构地区：[1]武汉轻工大学化学与环境工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2013年第3期10-12,17,共4页Journal of Wuhan Polytechnic University

基　　金：湖北省教育厅重点科研项目(20121806)

摘　　要：棉籽饼蛋白经发酵和酸解后得到的复合氨基酸水解液含有大量的色素和较高浓度HCl,向其中加入PbCO3,可以同时实现对发酵液的脱色、降氯和降酸。用氢氧化钠调节复合氨基酸液的酸度至pH7.0,残余铅含量降至695.08 mg/L。再加入超过残余铅含量200%的硫离子,过滤后滤液中铅含量降至17.41 mg/L。发酵液中氨基酸态氮的回收率为67%。The hydrolysate obtained by fermentation and acid hydrolysis for cottonseed cake protein contained a large amount of pigment and a higher concentration of HC1. The goals of deeolorization and decrease content of HCl in the fermentation broths could be simultaneously achieved by addition of PbCO3. Residual lead content was dropped to 695.08 mg/L by adjusting the solution acidity of hydrolysate to pH 7.0 with sodium hydroxide, subsequently lead content was reduced to 17.41 mg/L by adding excessive 200% of sulfur ions （ relative to residual lead content）to the filtrate. Recovery of nitrogen of amino acids in the fermentation broth was 67%.

关 键 词：棉籽饼蛋白水解液 脱色 降酸与降氯 PbCO3 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程]