摘要
利用蛋白质等电沉降、蛋白质与发酵液中的残糖发生美拉德反应及活性炭吸附原理,澄清L-乳酸发酵液。研究了氢氧化钙添加量、活性炭添加量、硫酸镁添加量、絮凝温度,以及絮凝时间对菌体去除率(絮凝率)、蛋白质去除率、残糖去除率以及乳酸损失率的影响;通过正交实验,得到最佳絮凝工艺条件:氢氧化钙添加量为0.45%,活性炭添加量为0.75%,硫酸镁添加量为0.30%,絮凝温度为70℃,絮凝时间为45min。在此条件下,菌体去除率为99.48%,蛋白质去除率为84.42%,残糖去除率为39.80%,乳酸损失率为1.88%。
In order to clarify the L-lactic acid fermentation broth, the sedimentation of protein on its isoelectric point, the Maillard reaction between protein and residual sugar and the adsorption of activated carbon were used in this paper. The effects of the dosage of calcium hydroxide, the dosage of activated, the dosage of magnesium sulfate dosage, flocculation temperature and flocculation time on the removal rate of bacteria, the removal rate of protein, the removal rate of residual sugar and lactic acid loss rate were systematically investigated in this paper. The results of the orthogonal experiment indicated that the optimal floculation process conditions were： the dosage of calcium hydroxide was 0.45%, the dosage of activated carbon was 0.75%, the dosge of magnesium sulfate was 0.30%, flocculation temperature was 70 ℃ and flocculation time was 45 min. Under these conditions, the removal rate of bacteria was 99.48%, the removal rate of protein was 84.42%, the removal rate of residual sugar was 39.80% and lactic acid loss rate was 1.88%.
出处
《农产品加工（下）》
2009年第10期4-9,共6页
Farm Products Processing
基金
国家高技术研究发展计划"863"项目(2007AA10Z361)
关键词
L-乳酸
发酵液
絮凝
美拉德反应
L-lactic acid
fermentation broths
flocculation
Maillard reaction
