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首页> 外文期刊>Bioprocess and Biosystems Engineering >Recovery of residual soluble protein by two-step precipitation process with concomitant COD reduction from the yeast-cultivated cheese whey
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Recovery of residual soluble protein by two-step precipitation process with concomitant COD reduction from the yeast-cultivated cheese whey

机译：通过两步沉淀过程回收残留的可溶性蛋白质，并从酵母培养的奶酪乳清中同时减少了COD

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摘要

The present study was conducted to recover the residual soluble protein after cultivation of yeast (K. marxianus) in cheese whey. Cheese whey continuous fermentation with cell recycle system was carried out at 40 ℃ and pH 3.5. The yeast biomass was separated from the fermented broth by centrifugation and residual soluble protein from fermented whey supernatant was precipitated by heat treatment (at 100 ℃, pH 4.5 and 10 min incubation). The maximum soluble protein recovery up to 53 % was achieved at pH 4.5 with 54 % residual COD removal. However, gravity sedimentable precipitates were obtained at pH 3.5 with 47 % protein recovery. Therefore, the reactor (scale up) study was conducted at pH 3.5 with agitation, which resulted in 68 % of residual soluble protein recovery and simultaneously residual COD removal of 62 %. Further precipitation/coagulation of soluble protein was also evaluated using carboxymethylcellulose (CMC) and then two precipitation (thermal followed by CMC precipitation) processes were combined to increase the protein precipitation, which finally reached up to 81 % of total soluble protein recovery from the supernatant. This optimized process could be applied to recover the residual protein left after fermentation of cheese whey without centrifugation.
机译：进行本研究以回收在干酪乳清中培养酵母（马克斯克鲁维酵母）后残留的可溶性蛋白。干酪乳清在40℃和pH 3.5的条件下进行了细胞回收系统的连续发酵。通过离心将酵母生物质从发酵液中分离出来，并通过热处理（在100℃，pH 4.5和10分钟的孵育条件下）沉淀出发酵乳清上清液中残留的可溶性蛋白。在pH 4.5时，最大可溶性蛋白质回收率达到53％，残留COD去除率为54％。但是，在pH 3.5时获得了重力可沉淀的沉淀，蛋白质回收率为47％。因此，在搅拌下在pH 3.5的条件下进行反应器（按比例放大）研究，这导致68％的残留可溶性蛋白回收，同时残留的COD去除率为62％。还使用羧甲基纤维素（CMC）评估了可溶性蛋白的进一步沉淀/凝结，然后结合了两个沉淀（热学，然后是CMC沉淀）过程以增加蛋白沉淀，最终从上清液中回收了高达总可溶性蛋白的81％ 。该优化过程可用于回收干酪乳清发酵后无需离心而残留的残留蛋白质。

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  • 来源
    《Bioprocess and Biosystems Engineering》 |2014年第9期|1825-1837|共13页
  • 作者

    J. S. S. Yadav; S. Yan; T. T. More; R. D. Tyagi; R. Y. Surampalli;

  • 作者单位

    Universite du Quebec, Institut national de la recherche scientifique, Centre Eau, Terre et Environnement, 490 de la Couronne, Quebec, QC G1K 9A9, Canada;

    Universite du Quebec, Institut national de la recherche scientifique, Centre Eau, Terre et Environnement, 490 de la Couronne, Quebec, QC G1K 9A9, Canada;

    Universite du Quebec, Institut national de la recherche scientifique, Centre Eau, Terre et Environnement, 490 de la Couronne, Quebec, QC G1K 9A9, Canada;

    Universite du Quebec, Institut national de la recherche scientifique, Centre Eau, Terre et Environnement, 490 de la Couronne, Quebec, QC G1K 9A9, Canada;

    USEPA, P.O. Box 17-2141, Kansas City, KS 66117, USA;

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  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Fermentation; Whey protein; Thermal precipitation; Carboxymethylcellulose; Recovery; COD;

    机译：发酵;乳清蛋白;热沉淀;羧甲基纤维素;复苏;化学需氧量;

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