Please wait a minute...
 
 
食品与发酵工业  2017, Vol. 43 Issue (6): 109-    
  本期目录 | 过刊浏览 | 高级检索 |
发酵液中水溶性热凝胶提取工艺的优化
丁含,梁赢,朱莉,高敏杰,林莉,詹晓北
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
江苏瑞光生物科技有限公司,江苏无锡,214125
The optimal extraction of soluble curdlan from fermentation liquid
DING Han,LIANG Ying,ZHU Li,GAO Min-jie,LIN Li,ZHAN Xiao-bei
下载:  PDF (2138KB) 
输出:  BibTeX | EndNote (RIS)      
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4h,最后得到水溶性热凝胶的提取率为40.12%,纯度为89.10%.
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
Abstract: 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 design 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 mixture 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.Under these conditions,the rate of deprotentinizaiton and polysaccharide recovery was 85.7307% and 90.2974%,respectively.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%.
               出版日期:  2017-06-25      发布日期:  2017-12-01      期的出版日期:  2017-06-25
基金资助: 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)
引用本文:    

链接本文:  
http://sf1970.cnif.cn/CN/  或          http://sf1970.cnif.cn/CN/Y2017/V43/I6/109
No related articles found!
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn