固定化渗透乳酸克鲁维酵母(Kluyveromyces Lactis)连续水解乳清的研究

Continuous Hydrolysis Lactose in Whey by Immobilized Permeable Kluyveromyces lactis

研究了一种利用固定化渗透乳酸克鲁维酵母催化水解乳清中乳糖的技术,分析了制备工艺、水解条件对于固定化细胞活性的影响。结果表明,在细胞添加量为60%、交联剂为1%BaCl2,凝胶颗粒大小为1～1.5mm时,固定化细胞的活性可达到78.819 U/g,固定化细胞最适反应温度为36℃,最适pH值7.0,相对于游离细胞,固定化细胞在对温度及pH的适应性上均有所提高,具有较好的应用前景。此外初步探索了一种复合流速连续水解的工艺,即在水解不同阶段,采用了不同的流速进行水解。结果表明,这种复合流速连续水解工艺可以在一定程度上缩短水解时间,提高水解的效率。

The method of immobilized permeable Kluyveromyces lactis was applied in hydrolyzed lactose in whey. The effects of preparation process and hydrolysis conditions on immobilized cell activity were analyzed. The results indicated that the activity of immobilized cell was 78. 819 U/g when the permeable cell volume was up to 60%, the cross linking agent was 1% BaC12, and the size of the gel particle was 1-1.5 mm. The optimal temperature for immobilized cell was 36 ℃, and the pH was 7.0. Compared with free cells, immobilized cells adaptability to both temperature and pH was improved. To determine the impact of the flow rate on hydrolysis rate in different hydrolysis stages, we initiated a combined flow rate method for continuous hydrolysis. The result from the continuous hydrolysis showed that the efficiency of hydrolysis was remarkably increased.