酵母中海藻糖提取的响应曲面优化及纯化工艺

Optimization on Extraction Process of Yeast Trehalose by Response Surface Method and Purification Technology

目的:针对现有技术存在的步骤复杂、环境污染和效率不高等问题,探索干酵母中海藻糖的高效提取纯化新工艺。方法:以提取温度、提取时间和氧化钙浓度为考察因素,以海藻糖浓度为响应值,采用响应曲面法优化海藻糖的干酵母热纯水提取工艺。以硫酸锌为絮凝基质,以氢氧化钡为pH调节剂,考察了硫酸锌浓度对一步法过滤纯化的影响。结果:当提取温度为78℃、时间为1.3 h、氧化钙浓度为12.6 g/L时,得到了海藻糖最大提取浓度为0.238 g/g干酵母。当硫酸锌浓度为35.71 g/L时,蛋白质脱除率达到99.1%,溶液电导率减小至569 us/cm,更有利于后期结晶。结论:整个过滤纯化工艺的海藻糖损失率仅为7.7%,远低于传统提取工艺。

Objective：In view of existing in the prior art complex, environmental pollution and low efficiency question, the new extraction and purification process of trehalose from dry yeast were explored. Method ： To study the effects of extraction time, extraction temperature and calcium oxide concentration on the extraction rate of trehalose, response surface method was used for the optimization of hot pure water extraction of dry yeast trehalose. Subsequently, to explore the effect of zinc sulfate flocculating agent and barium hydroxide pH regulator on purification of yeast trehalose. Result：At the extraction temperature of 78℃, extraction time of 1.3 h and calcium oxide concentration of 12. 6g/L, the maximum extraction concentration of trehalose was 0. 238g/g dry yeast. The removal rate of protein reached 99. 1% when the zinc sulfate concentration was 35.71g/L. In addition, the conductivity of solution cut down 569 us/cm , much lower than control group and favor later crystallization. Colclusion：The loss percentage of trehalose was only 7.7% in whole process, much lower than the traditional extraction process.