通过先进的酸诱导沉淀加热处理工艺从发酵液中高效分离鼠李糖脂

IF 3.5 2区 农林科学 Q2 BIOTECHNOLOGY & APPLIED MICROBIOLOGY
Li Luo , Mingda Guo , Deyu Zhang , Yang Hu , Tianyou Cui , Mengqian Zhao , Jian Yin , Xuwei Long
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引用次数: 0

摘要

酸诱导沉淀法(AIP)是分离鼠李糖脂(RLs)的最有效方法,但在某些情况下并不起作用。因此,在某些特定的发酵过程中,高效、低成本地分离鼠李糖脂仍是一项挑战。本研究开发了一种基于热处理的先进 AIP 工艺,可从 RL 无法沉淀的发酵液中高效分离 RL。在 pH 值低于 4 的条件下,经过 120 °C 10 分钟的处理后,超过 97% 的 RLs 被回收,纯度达 90.8%。其中的机理可能与 pH 值低于 4 的热处理会导致肉汤中干扰 RLs 沉淀的某些成分降解有关,从而不再影响 RLs 在酸性条件下的沉淀性能。此外,获得的 RLs 还具有良好的表面活性和乳化活性。当浓度为 65 毫克/升时,它能将水的表面张力降低到约 29 毫牛顿/米,对各种油类的乳化指数为 72-80%。与普通的 AIP 工艺相比,该方法表现出更优越的性能,在实际应用中具有极佳的通用性。不过,更系统化的研究需要重点明确干扰成分,这应该是本研究的主要局限。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Efficient isolation of rhamnolipids from fermentation broth via an advanced acid-induced precipitation process with heat treatment

Acid-induced precipitation (AIP) is the most efficient approach for isolation of rhamnolipids (RLs), while it does not work at certain cases. Therefore, for certain specific fermentation processes, efficient and low-cost separation of RLs remains a challenge. In this study, an advanced AIP process based on heat treatment was developed to efficiently isolate RLs from a fermentation broth where RLs were unable to precipitate. Over 97 % of RLs with purity of 90.8 % were recovered after treatment at 120 °C for 10 min at a pH below 4. The involved mechanism might be related to that heat treatment at pH below 4 results in the degradation of certain components in broth that interfere with the RLs precipitation, thus no longer affecting the precipitation performance of RLs at acidic conditions. Moreover, the obtained RLs manifested well-maintained surface and emulsification activities. It can reduce the surface tension of water to approximately 29 mN/m at concentration of 65 mg/L, and the emulsification index was 72–80 % against varied types of oil. The approach exhibited superior performance compared to regular AIP processes, demonstrating excellent universality in real applications. However, more systematic research needs to focus on clarifying the interfering component which should be the main limitation of the present study.

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来源期刊
Food and Bioproducts Processing
Food and Bioproducts Processing 工程技术-工程:化工
CiteScore
9.70
自引率
4.30%
发文量
115
审稿时长
24 days
期刊介绍: Official Journal of the European Federation of Chemical Engineering: Part C FBP aims to be the principal international journal for publication of high quality, original papers in the branches of engineering and science dedicated to the safe processing of biological products. It is the only journal to exploit the synergy between biotechnology, bioprocessing and food engineering. Papers showing how research results can be used in engineering design, and accounts of experimental or theoretical research work bringing new perspectives to established principles, highlighting unsolved problems or indicating directions for future research, are particularly welcome. Contributions that deal with new developments in equipment or processes and that can be given quantitative expression are encouraged. The journal is especially interested in papers that extend the boundaries of food and bioproducts processing. The journal has a strong emphasis on the interface between engineering and food or bioproducts. Papers that are not likely to be published are those: • Primarily concerned with food formulation • That use experimental design techniques to obtain response surfaces but gain little insight from them • That are empirical and ignore established mechanistic models, e.g., empirical drying curves • That are primarily concerned about sensory evaluation and colour • Concern the extraction, encapsulation and/or antioxidant activity of a specific biological material without providing insight that could be applied to a similar but different material, • Containing only chemical analyses of biological materials.
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