Pretreatment of Fermented Mash Containing Poly-γ-glutamic acid (γ-PGA)

doi:10.7506/spkx1002-6630-201321035

FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (21): 168-171.doi: 10.7506/spkx1002-6630-201321035

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Pretreatment of Fermented Mash Containing Poly-γ-glutamic acid (γ-PGA)

LIANG Jin-zhong，ZHANG Lu-lu，WANG Feng-qing

Key Laboratory of Food Science and Engineering, College of Food Engineering, Harbin University of Commerce, Harbin 150076, China

Received:2013-06-19 Revised:2013-10-08 Online:2013-11-15 Published:2013-10-28
Contact: LIANG Jin-zhong E-mail:138687412@qq.com

Abstract

Abstract:

In order to improve the quality of poly-γ-glutamic acid (γ-PGA), single factor experiments were used to determine
the best conditions for removing bacterial cells through diatomite, based on the physical and chemical properties of fermented
mash containing γ-PGA. The amount of diatomite was determined based on bacterial removal, protein concentration, γ-PGA
concentration. The results showed that when the fermented mash was heated at 50 ℃, diluted 4-fold and then filtered through 1.6
cm thickness (approximately 25 g) diatomite four times, the bacterial cells were almost completely removed from 130 mL of γ-PGA
fermented mash. The protein concentration was 0.32 mg/mL, and the loss of γ-PGA was 34.8%.

Key words: poly-&gamma, -glutamic acid (&gamma, -PGA)；diatomite；bacterial cells

CLC Number:

Q939.97

LIANG Jin-zhong，ZHANG Lu-lu，WANG Feng-qing. Pretreatment of Fermented Mash Containing Poly-γ-glutamic acid (γ-PGA)[J]. FOOD SCIENCE, 2013, 34(21): 168-171.

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Pretreatment of Fermented Mash Containing Poly-γ-glutamic acid (γ-PGA)

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