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Pretreatment of L-Lactic Acid Fermentation Broth by Magnetic Polymer
Author(s): 
Pages: 53-56
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  L-乳酸发酵液壳聚糖复配絮凝;
Abstract: 对用磁聚复配物预处理L-乳酸发酵液进行了研究,讨论了pH值、复配物用量、搅拌速度与时间、温度、磁场强度对絮凝效果的影响.实验结果显示,在pH 5~6,40 mg/L壳聚糖与100 mg/L Fe3O4复配,200r/min下搅拌5 min,35~55℃,外加磁场(0.5T)作用1 min的情况下,发酵液的絮凝率达到了98.5%,表明磁聚复配物对L-乳酸发酵液中的蛋白质具有优良的絮凝能力,且更大的优势在于显著提高了固液分离的速度.
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