摘要
本文根据凝聚和絮凝原理,研究了无机盐和高分子絮凝剂加入量对枯草杆菌BF 7658α-淀粉酶分离液澄清度的影响。实验结果表明,氯化钙可使α-淀粉酶发酵液的ζ电位降低,分离液的澄清度增加,用氯化钙和磷酸氢二钠来处理发酵液,则其分离液的澄清度较单用氯化钙为大,阴离子型高分子絮凝剂如海藻酸钠加入量对分离液澄清度也有一定影响。实验中还发现,澄清的发酵液在10℃下贮存可保持澄清透明状态。
Based on principles of coagulation and flocculation, effects of amount of inorganic salts and polymer floccutants added on clarity of the centrifugalized alpha amylase fermentation broth f;om bacillus subtilis BF 7658 have been studied.Experimental results show that calcium chloride used as coagulant decreases the zeta potential of the alpha amylase fermentation broth and increases the clarity of the centrifugalized fermentation broth, and that the clarity of the fermentation broth treated by bothcalcium chloride and sodium phosphate dibasic is higher than that when treated by calcium chloride alone. The clarity of the centrifugalized fermentation brotth is also affected by the amount of anionic polymer flocculant, e. g. sodium alginate, added.It was found in the experiment that samples of the clarified alpha amylase fermentation broth remain clear when stored below 10℃.
关键词
酶
淀粉酶
絮凝
分离
预处理
enzyme
amylase
flocculation
separation
pretreatment
