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)
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.
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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2021, Vol. 47 
