发酵液中水溶性热凝胶提取工艺的优化  

The optimal extraction of soluble curdlan from fermentation liquid

作　　者：丁含[1] 梁赢[1] 朱莉 高敏杰[1] 林莉[1] 詹晓北[1] 

机构地区：[1]江南大学生物工程学院糖化学与生物技术教育部重点实验室,江苏无锡214122 [2]江苏瑞光生物科技有限公司,江苏无锡214125

出　　处：《食品与发酵工业》2017年第6期109-115,共7页Food and Fermentation Industries

基　　金：江南大学自主科研计划-重点项目(JUSRP51632A);国家自然科学基金(31171640);江苏省自然科学基金(BK20151122)

摘　　要：为提取纯化发酵液中水溶性热凝胶,首先采用单因素结合响应面分析方法优化Sevag法去除发酵液中的蛋白,在单因素优化基础上,根据中心组合实验设计(Central Composite Design)实验原理,设计3因素5水平的响应面分析实验,最终得到最优去蛋白工艺:氯仿与正丁醇体积比为3.5的Sevag试剂,按发酵上清液与Sevag试剂体积比3.75的比例加入上述试剂,振荡混匀后静置33 min,重复上述操作5次;此条件下蛋白去除率为85.73%,水溶性热凝胶回收率为90.29%。对去蛋白后的处理液进行有机溶剂法的最佳提取工艺优化,优化得到乙醇为最佳提取试剂,加入乙醇至终浓度为90%,混匀后静置4 h,最后得到水溶性热凝胶的提取率为40.12%,纯度为89.10%。In order to extract and purify the water-soluble curdlan from the fermentation broth, the single-factor experiment combined with response surface analysis was used to optimize the Sevag method to remove the protein in the fermentation broth. Based on the results of single-factor tests and the Central Composite Design experimental de- sign principles, a response surface methodology which has three factors and five levels was designed to optimize the process. The optimal conditions for deprotenizing by these methods were found to be five treatment cycles with a mix- ture of chloroform and n-butyl alcohol （3.5： 1, V/V） at a solid-to-solvent ratio of 3.75：1 （V/V） for 33 minutes. Un- der these conditions, the rate of deprotentinizaiton and polysaccharide recovery was 85. 7307% and 90. 2974% , re- spectively. Then, the optimum extraction technology of the organic solvent was optimized. The ethanol was added as the best extraction reagent to the final concentration of 90%. After the mixture was left to stand for 4 hours, extraction rate of water-soluble curdlan could reach 40.12%.

关 键 词：水溶性热凝胶 脱蛋白 单因素优化 响应面分析 多糖提取 

分 类 号：TQ427.26[化学工程]