摘要
试验以絮凝沉淀法提取氨基酸尾液中的菌体蛋白,以聚丙烯酸钠为絮凝剂,对影响絮凝沉淀法的因素进行研究。结果表明,热维持时间在10~20 min之间,上清液澄清度、过滤效果较好;加热温度在45~55℃时,蛋白提取率较高,考虑节约能源等因素,选择45℃为加热控制温度;搅拌时间在3~9 min时,随着搅拌时间的延长,蛋白提取率逐渐提高,絮凝体积由松散且小变得结实且大;超过9 min后,蛋白提取率以及絮凝效果均有所下降。研究表明,热维持时间15 min、加热温度45℃、搅拌时间9 min时,絮凝的效果最好。
In the experiment,the bacterial protein in the amino acid tail liquid was extracted by the flocculation sedimentation method,and sodium polyacrylate was used as the flocculant to study the factors affecting the flocculation sedimentation method.The results showed that the heat retention time was 10~20 min,and the clarity and filtration effect of the supernatant were better;when the heating temperature was between 45 and 55℃,the protein extraction rate was higher.Considering energy saving and other factors,choose 45℃ as heating control temperature;when the stirring time was 3~9 min,with the extension of the stirring time,the protein extraction rate gradually increased,and the flocculation volume changed from loose and small to firm and large.After 9 min,the protein extraction rate and the flocculation effect were both decline.The experiment indicates that when the heat retention time is 15 min,the heating temperature is 45℃,and the stirring time is 9 min,the flocculation effect is the best.
作者
徐太海
赵兰坤
孙钦波
王小平
刘世周
李紫璇
Xu Taihai;Zhao Lankun;Sun Qinbo;Wang Xiaoping;Liu Shizhou;Li Zixuan(Daqing Normal University,Heilongjiang Daqing 163712;Heilongjiang Provincial Key Laboratory of Oilfield Applied Chemistry and Technology,Heilongjiang Daqing 163712;Northeast Hulun Buir Fufeng Biotechnology Co.,Ltd.,Inner Mongolia Hulunbuir 162650)
出处
《现代畜牧兽医》
2021年第8期5-8,共4页
Modern Journal of Animal Husbandry and Veterinary Medicine
基金
大庆师范学院应用性课程项目——《生物统计学》校企合作课程。
关键词
发酵液
菌体蛋白
絮凝沉淀
提取
Fermentation broth
Microbial protein
Flocculation precipitation
Extraction
