Method for extracting sodium alginate and other organic matters from Hizikia fusifarme through arsenic removal
A technology of sodium alginate and hijiki, applied in the field of organic matter, can solve the problems that it is difficult to completely crack the cell wall of plants, high production costs, and large water consumption, so as to reduce consumption, sewage discharge, and energy consumption , The effect of reducing production costs
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Embodiment 1
[0021] (1) Arsenic removal treatment: Wash 100g of Hijiki three times with warm water at 50°C, break it into small pieces of 30mm, then put it into the enzymatic hydrolysis pot, add 1000g of water, 0.5% EDTA, raise the temperature to 50°C and keep it for 45 minutes ;
[0022] (2) Enzyme hydrolysis treatment: add 45% endo-β-glucanase, 30% exo-β-glucanase, β-glucose 0.5% cellulase composed of 25% alfalfa enzyme, enzymolysis at 50°C for 3 hours, added 0.3% protease composed of 50% neutral protease, 50% papain, 55% pectin lyase, pectin esterase 45% pectinase 0.3%, continue enzymatic hydrolysis for 3 hours, heat up to 70°C and keep for 10 minutes to inactivate the enzyme, centrifuge to obtain filtrate and hijiki dregs;
[0023] (3) Extract iodine: Add lime water to the enzymolysis centrifugal filtrate to adjust the pH to 8, filter, and use 4M HCl to adjust the pH to 2, then add 0.1% NaCl, filter, pass the filtrate through alkaline anion Exchange the resin, elute the resin with 10...
Embodiment 2
[0031] (1) Arsenic removal treatment: Wash 200g of Hijiki three times with warm water at 60°C, break it into small pieces of 40mm, then put it into the enzymatic hydrolysis pot, add 1500g of water and 1% EDTA, heat up to 60°C and keep for 50 minute;
[0032](2) Enzyme hydrolysis treatment: add 2.0% raw material weight of 45% endo-β-glucanase, 30% exo-β-glucanase, β-glucose to the above mixture in a water bath at 60°C 0.7% cellulase composed of 25% alfalfa enzyme, hydrolyzed at 50-60°C for 4 hours, added 0.5% protease composed of 50% neutral protease, 50% papain, 55% pectin lyase, pectin 0.5% pectinase composed of 45% esterase, continued enzymolysis for 5 hours, raised the temperature to 80°C and maintained for 15 minutes to inactivate the enzyme, and centrifuged to obtain filtrate and hijiki vegetable residue;
[0033] (3) Extract iodine: Add lime water to the enzymolysis centrifugal filtrate to adjust the pH to 9, filter, and use 4M HCl to adjust the pH to 3, then add 0.2% N...
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