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食品与发酵工业  2021, Vol. 47 Issue (21): 178-184    DOI: 10.13995/j.cnki.11-1802/ts.026865
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聚谷氨酸去除马铃薯废水蛋白质及絮凝机理初探
牛雅倩1, 李雨桐1, 赵娟2, 张琳3, 卢文明4, 乔长晟1,3,5,6*
1(天津科技大学 生物工程学院,天津,300457)
2(天津科技大学 现代分析技术研究中心,天津,300457)
3(天津慧智百川生物工程有限公司,天津,300457)
4(内蒙古蒙森农业股份科技有限公司,内蒙古 赤峰,024000)
5(工业发酵微生物教育部重点实验室暨天津市工业微生物重点实验室,天津,300457)
6(天津市微生物代谢与发酵过程控制技术工程中心,天津,300457)
Removement of protein from potato wastewater by polyglutamic acid and its flocculation mechanism
NIU Yaqian1, LI Yutong1, ZHAO Juan2, ZHANG Lin3, LU Wenming4, QIAO Changsheng1,3,5,6*
1(College of Bioengineering, Tianjin University of Science and Technology, Tianjin 300457, China)
2(Research Center of Modern Analytical Technology, Tianjin University of Science and Technology, Tianjin 300457, China)
3(Tianjin Huizhi Baichuan Bioengineering Co.Ltd., Tianjin 300457, China)
4(Inner Mongolia Mengsen Agricultural Co.Ltd., Chifeng 024000, China)
5(Key Laboratory of Industrial Fermentation Microbiology, Ministry of Education and Tianjin Key Laboratory of Industrial Microbiology, Tianjin 300457, China)
6(Tianjin Engineering Center of Microbial Metabolism and Fermentation Process Control, Tianjin 300457, China)
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摘要 以生物高分子材料聚谷氨酸为絮凝剂,去除马铃薯淀粉生产废水中的蛋白质。采用Box-Behnken试验设计方法,优化聚谷氨酸回收马铃薯淀粉废水中蛋白质的工艺参数。结果表明,优化得到的絮凝条件为聚谷氨酸(纯度≥90%)添加量0.93 g/L,初始pH值3.23,絮凝温度40 ℃,絮凝时间40 min,此条件下马铃薯蛋白质去除率达68.43%。通过傅里叶红外光谱以及扫描电子显微镜对絮凝机理进行初步探究,结果表明,聚谷氨酸中的氨基、羧基分别与马铃薯蛋白的氨基、羧基形成了酰胺键;马铃薯蛋白质通过网捕卷扫机理进入聚谷氨酸形成的立体网状结构。对去除蛋白前后马铃薯淀粉废水的相关指标进行检测,结果表明,氨氮去除率为40.62%、总磷去除率为42.66%、化学需氧量去除率为34.80%。研究结果对实现废水的资源化利用有一定的意义。
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牛雅倩
李雨桐
赵娟
张琳
卢文明
乔长晟
关键词:  马铃薯淀粉废水  马铃薯蛋白  聚谷氨酸  絮凝    
Abstract: In this paper, polyglutamic acid was used as flocculant to recover protein from potato starch wastewater, and Box Behnken design method was used to optimize the process parameters. The results showed that the optimum flocculation conditions were as follows: polyglutamic acid (purity≥90%)0.93 g/L, initial pH 3.23, flocculation temperature at 40 ℃ for 40 min. Under these conditions, the potato protein recovery reached 68.43%. The flocculation mechanism was studied by Fourier transform infrared spectroscopy and scanning electron microscopy. The results showed that the amino and carboxyl groups in polyglutamic acid formed new amide bonds with the amino and carboxyl groups in potato protein, respectively; the potato protein entered into the three-dimensional network structure formed by polyglutamic acid through the mechanism of network capture and sweep. The removal rates of ammonia nitrogen, total phosphorus and COD were 40.62%, 42.66% and 34.80%, respectively. It provides a potential method for the utilization of wastewater.
Key words:  potato starch wastewater    potato protein    γ-polyglutamic acid    flocculation
收稿日期:  2021-01-30      修回日期:  2021-03-23           出版日期:  2021-11-15      发布日期:  2021-11-30      期的出版日期:  2021-11-15
基金资助: 内蒙古自治区科技成果转化专项项目(2019GC036);宁夏回族自治区重点研发计划重大项目(2019BFH02020)
作者简介:  硕士研究生(乔长晟教授为通讯作者,Email:qiaochangsheng@163.com)
引用本文:    
牛雅倩,李雨桐,赵娟,等. 聚谷氨酸去除马铃薯废水蛋白质及絮凝机理初探[J]. 食品与发酵工业, 2021, 47(21): 178-184.
NIU Yaqian,LI Yutong,ZHAO Juan,et al. Removement of protein from potato wastewater by polyglutamic acid and its flocculation mechanism[J]. Food and Fermentation Industries, 2021, 47(21): 178-184.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.026865  或          http://sf1970.cnif.cn/CN/Y2021/V47/I21/178
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