二氧化碳水合物法浓缩糖化酶关键技术的研究

发布时间：2018-03-25 07:39

本文选题：糖化酶　切入点：二氧化碳水合物　出处：《郑州大学》2016年硕士论文

【摘要】：近年来,随着我国酶制剂工业的快速蓬勃发展,糖化酶作为轻工业基础原料生产过程中必不可少的生物催化剂,被广泛地应用于食品、医药、化工等行业。浓缩是糖化酶生产中的重要环节,浓缩的效果直接影响到糖化酶制剂在市场上的品质与价格,且对减少运输成本具有重要意义。目前,工厂中应用较为广泛的浓缩工艺是膜过滤浓缩和蒸发浓缩,但是它们都存在着经济性差等缺点。真空冷冻浓缩能够很好地保持酶的品质,但由于成本较高,只适用于小批量酶制剂的浓缩,是实验室或者研究所常采用的方法,并不适用于工厂的产业化大规模生产。水合物法溶液浓缩技术,因为其具有类似于冷冻浓缩的低温条件,却有较低的能耗,近年越来越受到研究人员的重视。本文利用二氧化碳水合物法来浓缩糖化酶溶液。通过在糖化酶溶液中生成二氧化碳水合物,研究了糖化酶初始浓度、温度、气体压力对二氧化碳水合物相平衡的影响,发现糖化酶的存在能够使二氧化碳水合物的相平衡曲线左移,即相同温度下糖化酶溶液比纯水中生成水合物的压力要高,并且糖化酶浓度越高所需的压力也越高。考察了糖化酶溶液中二氧化碳水合物的生成行为,发现复杂的反应釜内部结构能够为反应提供较多的凝结核,能够缩短反应所需的诱导时间。本文还探讨了搅拌转速为300、600和900 rpm时,对糖化酶液脱水率的影响,结果表明,搅拌可以加快水合物的生成,转速越高单位时间内的脱水率越高。分别测定了在稀释5倍酶液和10倍酶液中,不同反应温度下的脱水率,试验结果表明,在冰点温度以上时,反应温度越低即过冷度越大,越有利于水合物的快速大量生成。测定了初始压力从2.6 MPa到4.2 MPa中间七个压力点时的脱水率,在试验压力范围内脱水率在整体上随压力的增加而增加。同时,为了减小水合物晶体对糖化酶大分子的夹带问题,应该控制水合物的生成速度。
[Abstract]:In recent years, with the rapid development of enzymatic preparation industry in China, Glucoamylase, as an essential biocatalyst in the production of light industrial basic raw materials, has been widely used in food, medicine, etc. Concentration is an important link in the production of Glucoamylase. The effect of concentration directly affects the quality and price of Glucoamylase in the market, and it is of great significance to reduce the transportation cost. The more widely used enrichment processes in factories are membrane filtration and evaporation enrichment, but they all have some disadvantages such as poor economy. Vacuum freeze concentration can keep the quality of enzyme well, but because of the high cost, Concentrate only for small quantities of enzyme preparations, is a method commonly used in laboratories or research institutes, and is not suitable for industrial large-scale production in factories. Hydrate solution concentration technology, because it has low temperature conditions similar to freezing concentration, In this paper, the method of carbon dioxide hydrate is used to concentrate Glucoamylase solution. The initial concentration and temperature of Glucoamylase are studied by the formation of CO2 hydrate in Glucoamylase solution. The effect of gas pressure on the phase equilibrium of carbon dioxide hydrate shows that the existence of Glucoamylase can make the phase equilibrium curve of CO2 hydrate move to the left, that is, the pressure of producing hydrate in Glucoamylase solution is higher than that in pure water at the same temperature. And the higher the concentration of Glucoamylase, the higher the pressure. The formation behavior of CO2 hydrate in Glucoamylase solution was investigated, and it was found that the complex internal structure of Glucoamylase could provide more condensation nuclei for the reaction. The effect of stirring speed at 300600 and 900 rpm on the dehydration rate of Glucoamylase solution was also discussed. The results showed that stirring could accelerate hydrate formation. The dehydration rate was measured at different reaction temperatures in diluted enzyme solution 5 times and 10 times enzyme solution respectively. The experimental results showed that the lower the reaction temperature was, the greater the degree of undercooling was when the temperature was above freezing point. The dehydration rate of seven pressure points between 2.6 MPa and 4.2 MPa was measured, and the dehydration rate increased with the increase of pressure in the range of test pressure. The rate of hydrate formation should be controlled in order to reduce the entrainment of Glucoamylase macromolecules in hydrate crystals.
【学位授予单位】：郑州大学
【学位级别】：硕士
【学位授予年份】：2016
【分类号】：TQ116.3

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