Method for extracting wheat bran protein and co-producing acetone, butanol and ethanol
A wheat bran and protein technology, which is applied to the preparation methods of peptides, microorganism-based methods, chemical instruments and methods, etc., to achieve the effects of reducing the cost of raw materials, improving the comprehensive utilization value, and saving fermentation water.
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Embodiment 1
[0056] Weigh 10 grams of wheat bran passed through a 10-mesh sieve into 60ml, 0.03mol / L sodium hydroxide solution, soak at 70°C for 0.5 hours, centrifuge at 8000 rpm for 10 minutes, and take the clear HCl acid precipitation to the final pH of 4. 5. The protein solids are obtained by centrifugation and washing. The protein powder is obtained by air drying and crushing at 50℃. The nitrogen content is analyzed by Kjeldahl nitrogen analyzer. The solid obtained by centrifugation in the first step is mixed with tap water to control the total glucose concentration of 5.5% by weight and volume. After 60 minutes, after cooling, the CICC8016 Clostridium acetobutylicum was fermented statically at 36°C for 50 hours. After the fermentation, the yield of the solvent was analyzed by gas chromatography; the obtained wheat bran protein: protein purity 84.79%, extraction rate 37.18% (wheat protein extraction rate %= Extracted protein quality * protein purity * 100% / (wheat bran quality * protein ...
Embodiment 2
[0058] Weigh 10 grams of wheat bran passed through a 20-mesh sieve into 80ml, 0.04mol / L sodium hydroxide solution, soak at 60°C for 1 hour, centrifuge at 8000 rpm for 10 minutes, and take the clear HCl acid precipitation to the end pH5. 0. The protein solids are obtained by centrifugation and washing. The protein powder is obtained by air drying and crushing at 50°C. The nitrogen content is analyzed by the Kjeldahl nitrogen analyzer. The solid obtained by centrifugation is added to the protein extraction wastewater and mixed to control the total glucose weight and volume percentage concentration of 6.0%, 120 Cooked at ℃ for 45 minutes, cooled and then fermented with CICC8016 Clostridium acetobutylicum for 50 hours at 35℃. After the fermentation, the yield of solvent was analyzed by gas chromatography; the obtained wheat bran protein: protein purity 83.80%, extraction rate 46.76%; acetone butanol: Butanol 11.88g / L, total solvent 21.09g / L.
Embodiment 3
[0059] Example 3: Weigh 10 grams of wheat bran passed through a 40-mesh sieve and add it to 100ml, 0.05mol / L sodium hydroxide solution, soak at 50°C for 2 hours, centrifuge at 8000 rpm for 10 minutes, and take the clear liquid HCl acid precipitation To the end point pH5.0, the protein solids were washed by centrifugation, dried and crushed at 50℃ to obtain protein powder, and the nitrogen content was analyzed by the Kjeldahl nitrogen analyzer. The solids obtained by centrifugation were mixed with the extracted protein wastewater in the first step to control the total glucose concentration by weight and volume. 6.0%, steamed at 130°C for 30 minutes, cooled and then fermented with CICC8016 Clostridium acetobutylicum at 37°C for 48 hours. After the fermentation, the solvent yield was analyzed by gas chromatography; the obtained wheat bran protein: protein purity 83.58%, extraction rate 46.18%; Acetone butanol: Butanol 12.65g / L, total solvent 22.77g / L.
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