Crystallization process for extracting L-tryptophan from fermentation broth

A technology of tryptophan and fermented liquid, applied in organic chemistry, organic chemical methods, etc., can solve the problems of unsatisfactory crystallization amount, long crystallization time, large crystals, etc., achieve uniform size, increase crystallization rate and yield, and crystallize tiny effect

Inactive Publication Date: 2017-07-28
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional tryptophan needs to be crystallized many times, and the crystallization time is longer, the crystals are larger, and the crystallization amount is not ideal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 2L of L-tryptophan fermentation broth fermented by the modified Escherichia coli engineering bacteria, and the content of L-tryptophan in it is measured to be 26.69g / L.

[0017] The resulting L-tryptophan is crystallized, and the specific steps are as follows:

[0018] (1) The L-tryptophan fermentation broth is subjected to preliminary centrifugation at room temperature, the centrifugation condition is 6500r / min, 8min, to separate the solid from the liquid, leaving the supernatant; Filtrate through a microfiltration membrane under push; the obtained filtrate is decolorized by using activated carbon.

[0019] (2) Concentrate the L-tryptophan filtrate obtained in step (1) under reduced pressure with a rotary evaporator until the concentration is 70g / L. At this time, some L-tryptophan crystals will precipitate out to form L-tryptophan Amino acid suspension; add acetic acid to the obtained suspension to make the pH value reach 5.8-5.9, then add 5% absolute ethanol by ...

Embodiment 2

[0023] Take 10L of L-tryptophan fermentation liquid fermented by the modified Escherichia coli engineering bacteria, and the content of L-tryptophan in it is measured to be 40.27g / L. Through the experimental steps described in Example 1, the comparison results of the two batches of L-tryptophan crystals obtained are as follows:

[0024] The dry weight of crystalline L-tryptophan measured under non-ultrasonic conditions was 153.43g after the completion of the entire operation process, the total yield was calculated to be 76.2%, the purity was 99.5%, and the average crystallization rate was 1.32mS / cm·min. The light transmittance detected by tryptophan at 430nm wavelength is 96.7%. The dry weight of crystallized L-tryptophan under ultrasonic conditions was 165.71g, the total yield was 82.3%, and the purity was 99.5%. The average crystallization rate was 2.05mS / cm·min. The light transmittance of tryptophan at 430nm wavelength is 99.6%. It can be seen that the crystallization rat...

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Abstract

The invention provides a crystallization process for extracting L-tryptophan from fermentation broth. The crystallization process comprises the following steps: continuously applying 50W ultrasound to crystallize concentrated fermentation broth at the temperature of 4 DEG C after the fermentation broth is treated by heating inactivation, microfiltration, ultrafiltration and rotary evaporation, wherein the ultrasound action time is 15-20min, so that tryptophan concentrated solution is quickly developed into minute crystals with uniform size from original crystal nucleuses with different sizes under the ultrasonic cavitation; then, allowing standing still for 1h at constant temperature of 4 DEG C, performing suction filtration on obtained suspension, and drying, so as to obtain a finished product. The parameters of crystallization rate, the conductivity change rate, the product yield, quality and purity and the like of the crystallization process and the existing common crystallization process are compared. The crystallization process provided by the invention mainly aims at solving the problems of multi-times of crystallization, long crystallization period, bigger crystals, non-uniform size, undesirable crystallizing quantity and the like existing in the traditional tryptophan extraction process, therefore, the crystallization rate is improved, the crystallization period is shortened, the L-tryptophan product yield is improved, and the purity is not influenced.

Description

technical field [0001] The invention relates to the field of L-tryptophan production, in particular to a crystallization process for extracting L-tryptophan from fermentation broth. Background technique [0002] Tryptophan is one of the eight essential amino acids in human and animal life activities. Its English name is Tryptophan, and its scientific name is β-indolylalanine. Its basic properties are white to yellow-white granular crystals or crystalline powder. Odorless or slightly stinky smell, slightly sweet taste. Slightly soluble in water at room temperature, but its solubility in water will increase relatively with the increase of temperature; almost insoluble in ethanol; soluble in alkali-containing solutions. And one of its isomers, L-tryptophan, is called the second essential amino acid because it plays an important role in the growth, development and metabolism of humans and animals, and is widely used in medicine, food and feed, etc. [0003] In recent years, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07D209/20
CPCC07D209/20C07B2200/07
Inventor 陈宁徐庆阳刘子强蔡萌萌刘镇瑜杨梦晨户红通谢希贤张成林李燕军范晓光宋炜琛
Owner TIANJIN UNIV OF SCI & TECH
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