Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid

doi:10.7506/spkx1002-6630-201706025

FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (6): 160-164.doi: 10.7506/spkx1002-6630-201706025

• Bioengineering • Previous Articles Next Articles

Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid

NIU Quanfeng, XU Hui, LI Wenjing, SUN Wentao, LI Bo, CHENG Cheng, LIU Jianjun,

1. College of Biological Engineering, Qilu University of Technology, Jinan 250300, China; 2. Food and Fermentation Engineering Key Lab of Shandong Province, Jinan 250013, China

Received:2017-03-30 Revised:2017-03-30 Online:2017-03-25 Published:2017-03-28

Abstract

Abstract: The present work was aimed at optimizing the enzymatic removal of protein from the fermentation broth rich in hyaluronic acid using a combination of one-factor-at-a-time method and response surface methodology. The results showed that trypsin was selected as the best enzyme for minimum protein content. The optimal hydrolysis conditions were obtained as follows: initial pH value, 8.4; temperature, 50 ℃; enzyme dosage, 44 000 U/g; and time, 6 h. Under these conditions, the protein content was reduced to 6.75% with a percentage removal of 66.25%. After further processing with diatomite, the protein content was decreased to as low as 0.1% with a percentage removal of over 99%, which reached the standard of pharmaceutical grade hyaluronic acid.

Key words: hyaluronic acid, protein, trypsin, response surface methodology

CLC Number:

R284.2

NIU Quanfeng, XU Hui, LI Wenjing, SUN Wentao, LI Bo, CHENG Cheng, LIU Jianjun,. Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid[J]. FOOD SCIENCE, 2017, 38(6): 160-164.

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Enzymatic Removal of Protein from Fermentation Broth Containing Hyaluronic Acid

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