食品科学 ›› 2009, Vol. 30 ›› Issue (5): 130-134.doi: 10.7506/spkx1002-6630-200905030

• 生物工程 • 上一篇    下一篇

不同搅拌体系下黄原胶发酵的研究

李增胜,张 庆,徐世艾*   

  1. 烟台大学 化工制造工程山东省高校重点实验室
  • 收稿日期:2008-04-02 修回日期:2008-06-25 出版日期:2009-03-01 发布日期:2010-12-29
  • 通讯作者: 徐世艾* E-mail:czs@ytu.edu.cn
  • 基金资助:

    国家自然科学基金项目(20476086;10272093);国家“863”计划重点项目(2006A030203);大学生挑战杯项目

Xanthan Gum Fermentation Production in Different Mixing Systems

LI Zeng-sheng,ZHANG Qing,XU Shi-ai*   

  1. (Shandong Provincial Key Laboratory of Chemical Manufacture Engineering, Yantai University, Yantai 264005, China)
  • Received:2008-04-02 Revised:2008-06-25 Online:2009-03-01 Published:2010-12-29
  • Contact: XU Shi-ai* E-mail:czs@ytu.edu.cn

摘要:

本实验通过对三种不同搅拌体系下黄原胶发酵动力学参数:野油菜黄单细胞菌XG-101 菌体浓度、黄原胶浓度、黏度、平均分子质量、丙酮酸功能基团以及残糖的测定,验证了冷模条件下组合桨(上层下压式双折叶圆盘涡轮,下层六叶布鲁马金)体系和最大叶片式桨体系具有高气含率和优良传质性能的结论,更重要的是为工业上提高黄原胶发酵产量和发酵质量(黄原胶平均分子质量和丙酮酸功能基团的含量)提供理论指导,具有一定的实际意义。

关键词: 黄原胶发酵, 下压式双折叶圆盘涡轮, 六叶布鲁马金, 最大叶片式, 二层组合桨, 平均分子质量, 丙酮酸功能基团

Abstract:

The kinetic parameters of xanthan gum fermentation production such as cell density of Xanthomonas campestris XG-101 (OD650 nm), xanthan gum concentration, viscosity, average molecular weight, pyruvic acid functional groups and residual sugar, were determined in three different mixing systems. This study proved that in cold model test, the systems of combined impellers (above: double-folded blade downflow disc turbine; below: six-blade Brumajin) and maxblend impeller have high gas hold-up and superior mass transfer performance, which can provide important theoretical guidance for improving industrial fermentation yield and quality of xanthan gum.

Key words: xanthan gum fermentation production, double-folded blade downflow disc turbine, six-blade Brumajin, maxblend, two-lay impeller, average molecular weight, pyruvic acid functional group

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