絮凝、吸附和超滤预处理谷氨酰胺发酵液研究  

Pretreatment on Glutamine Fermentation Broth by Flocculation,Adsorption and Ultrafiltration

作　　者：张伟[1] 钟丽梅[1] 刘峰[1] 

机构地区：[1]福建师范大学生命科学学院,福建福州350108

出　　处：《安徽农学通报》2015年第6期19-21,36,共4页Anhui Agricultural Science Bulletin

摘　　要：为进一步纯化和精制谷氨酰胺,采用絮凝、离心、活性炭吸附和超滤等方法对发酵液进行了预处理。实验优化了絮凝的最佳条件,研究了活性炭对色素的吸附能力,尝试了3种超滤膜的去蛋白和脱色效果。结果表明,壳聚糖浓度为250mg/L,壳聚糖和海藻酸钠浓度比为1∶3,p H控制在5左右,温度在25℃左右,搅拌强度为80r/min,絮凝时间为15min,絮凝效果最好,菌体去除率超过97%。用GH-15活性炭对絮凝后的发酵液脱色,脱色率达75%。使用截留分子量为6 000的超滤膜,脱色率进一步提高了43.82%,蛋白去除率为75.33%。In order to purify L-glutamine further,flocculation,centrifugalization,adsorption and ultrafiltrationwere used to pretreat fermentation broth.In this study,the flocculation condition has been optimized,the ad-sorption capacity of activated carbon（GH-15） for pigments was researched and the effect on removing pro-teins and decolourization of ultrafiltration was studied.This study showed the optimal condition of floccula-tion was as follows：chitosan 250mg/L,sodium alginate 750mg/L,p H 5,temperature 25℃,stirring intensity80r/min,response time 15 min,the removal rate of bacterial body exceeded 97%.The decolourization ratiowas up to 75% with GH-15.The decolourization ratio incresed by 43.82% and the removal rate of proteinswas 75.33% using the UF membrane with molecular weight cut off 6000.

关 键 词：谷氨酰胺 壳聚糖 絮凝 吸附 超滤 

分 类 号：TS20[轻工技术与工程—食品科学]