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Effects of pH Value on Poly(γ-Glutalmic acid) Culture Broth Viscosity and Polymer Structure
Author(s): 
Pages: 5-8
Year: Issue:  10
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  聚γ-谷氨酸提纯乙醇沉淀枯草芽孢杆菌;
Abstract: 生产中聚谷氨酸的发酵液非常黏稠(粘度达1.71Pa·s),这使除菌体提取聚谷氨酸非常困难.通过加酸或碱调节发酵液pH<5或pH>8可明显降低发酵液的粘度(其中pH3.5时粘度仅为pH6.5时的1/50左右).将pH3.5的发酵液离心除菌(10 000×g,10 min)后超滤浓缩(滤膜孔径0.45 μm,平均压力0.08 Mpa)1倍,再加入95%乙醇提取γ-PGA,与pH中性时相比,可减少50%以上的能量消耗及40%的溶剂,但聚谷氨酸损失约10%.加酸或加碱处理可使发酵液中γ-PGA的分子结构发生改变,分子质量降低,这对生产高分子质量的聚谷氨酸不利,但对生产低分子质量产物是适宜的.
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