Method for preparing chitosan magnetic micro-sphere and method for immobilizing yeast by using the magnetic micro-sphere

A technology for immobilizing yeast and magnetic microspheres, applied in the direction of the magnetism of organic materials/organic magnetic materials, fixed on/in organic carriers, etc., can solve the problem of increasing wastewater discharge, difficulty in wastewater treatment, and insufficient concentration of yeast cells Large, slow alcohol fermentation and other problems, to achieve the effect of reducing the discharge and the difficulty of wastewater treatment, shortening the fermentation time, and reducing the content of suspended solids

Inactive Publication Date: 2008-08-13
HARBIN INST OF TECH
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  • Summary
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Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of using free yeast cells in the traditional alcohol fermentation process, the yeast cells are consumed with the fermentation liquid discharge system, resulting in insufficient yeast cell concentration in the fermenter, slow alcohol ferm

Method used

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  • Method for preparing chitosan magnetic micro-sphere and method for immobilizing yeast by using the magnetic micro-sphere

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specific Embodiment approach 1

[0010] Specific embodiment one: present embodiment chitosan magnetic microsphere is prepared according to the following steps: one, the chitosan of 2%~5% by weight percentage, the magnetic nanometer Fe of 2%~3% 3 o 4 The particles and the remaining amount of acetic acid solution are stirred evenly to make a chitosan solution; 2. The chitosan solution prepared in step 1 is added into the organic dispersion medium in the form of beads at a stirring speed of 3000r / min at room temperature, and the chitosan After the sugar solution is completely added, continue to stir for 10 minutes, then add a cross-linking agent with a volume of 4% to 10% of the chitosan solution, and react for 2 to 4 hours at a stirring speed of 3000r / min; 3. Collect the primary magnetic microspheres with a magnet , and then successively wash with petroleum ether and acetone continuously, then put into the condition of 40 ℃ and dry for 2 days to obtain chitosan magnetic microspheres; wherein the mass concentrat...

specific Embodiment approach 2

[0011] Embodiment 2: The difference between this embodiment and Embodiment 1 is that the volume of the organic dispersion medium in step 2 is 1 to 1.6 times the volume of the added chitosan solution. Other steps and parameters are the same as those in Embodiment 1.

specific Embodiment approach 3

[0012] Specific embodiment three: the difference between this embodiment and specific embodiment one is: the volume of the organic dispersion medium in step 2 is 1.2 times of the chitosan solution volume that adds. Other steps and parameters are the same as those in Embodiment 1.

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Abstract

Preparation of chitosan magnetic microsphere and preparation of immobilized yeast for magnetic microsphere. The invention adopts suspended emulsion polymerization to prepare chitosan magnetic microsphere. The invention immobilize yeast cell to magnetic microsphere by swelling absorption. The inventive chitosan magnetic microsphere has characteristics of both magnetic particle and macromolecular material. Immobilized yeast cell is not discharged out of the system with fermentation broth, so that consumption is avoided, concentration of yeast cell in the fermentor is kept, rate of alcoholic fermentation is enhanced, fermentation time is shorten, resource consumption is reduced, while reducing discharge of waste water, and hardness to process the waste water.

Description

technical field [0001] The invention relates to a preparation method of magnetic microspheres and a method for immobilizing yeast with magnetic microspheres. Background technique [0002] The traditional alcohol fermentation process adopts the continuous process of corn crushing, liquefaction, saccharification and fermentation. Free yeast cells are used in this process. After the fermentation is completed, the yeast cells are discharged from the system with the fermentation liquid, which not only causes waste of resources, but also increases The volume of wastewater discharge and the difficulty of wastewater treatment. Contents of the invention [0003] The purpose of the present invention is to solve the problem of using free yeast cells in the traditional alcohol fermentation process, the yeast cells are consumed with the fermentation liquid discharge system, resulting in insufficient yeast cell concentration in the fermenter, slow alcohol fermentation speed, and long fe...

Claims

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Application Information

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IPC IPC(8): C08J3/12C08L5/08C08K3/22C08K5/07H01F1/42C12N11/04
Inventor 冯玉杰王健田言
Owner HARBIN INST OF TECH
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