酵母抽提物提取海藻糖超滤特性研究

Study on Characteristic of Ultrafiltration in Extracting Trehalose from Yeast Extract

采用聚醚砜超滤膜对酵母味素溶液进行超滤试验 ,并对超滤特性及影响特性的操作因素进行研究 ,结果表明 :在整个超滤过程 ,通量衰减变化很大 ,蛋白质主体浓度的对数和渗透通量呈线性关系 ;随料液浓度增加 ,膜通量下降 ,蛋白截留率和海藻糖透过率增加 ;料液 pH和操作压力均影响通量、蛋白截留率和海藻糖透过率。经提取后的海藻糖浓度为 2 5 .7%,整个过程海藻糖总提取率达 89.8%。

Experiments on Yeast Extract's ultrafiltration have carried out with polyethersulfone membrane, it has investigated to ultrafiltration characteristic and operational factors. The results indicate that the flux attenuation is very intensive and the logarithm of protein's body concentration represents linearity with flux in the ultrafiltration process. Moreover, with feed concentration increasing, flux is reducing and both the rejection rate of protein and the permeation rate are increasing. Also, pH and operation pressure are important factors that effect rejection rate and permeation rate. Final the total trehalose extraction rate is 89.8% and the concentration of sugar juice is 25.7%.