Method for separating and purifying branched chain amino acid from fermentation broth

Abstract

The invention discloses a method for separating and purifying branched chain amino acid from fermentation broth, and belongs to the technical field of microbial fermentation. According to the method disclosed by the invention, four-stage varying-temperature crystallization replaces conventional crystallization technology, wherein the clear liquid of branched chain amino acid hydrochloride is cooled for the second time to 60-80 DEG C for preliminary crystallization; then, constant-temperature crystal growing is performed at a constant temperature of 60-65 DEG C, and the third cooling is performed to 50-55 DEG C for secondary crystallization; finally, the fourth cooling is performed to 10-30 DEG C for final crystallization to obtain finished products of branched chain amino acid and hydrochloride thereof; The recovery rate of the finished products of branched chain amino acid and hydrochloride thereof prepared by the method can reach 90.1%, and the purity of the branched chain amino acidcan reach 99.9%.

Description

technical field [0001] The invention relates to a method for separating and purifying branched-chain amino acids from fermentation broth, and belongs to the technical field of microbial fermentation. Background technique [0002] Branched-chain amino acids refer to the three common amino acids found in proteins, consisting of leucine, valine, and isoleucine. This type of amino acid can promote the release of insulin and the release of growth hormone, which are two special ways to promote human anabolism and accelerate human muscle growth. Therefore, there is a huge market for BCAAs in sports supplements and health products. [0003] At present, the production of branched-chain amino acids mainly relies on microbial fermentation, but other amino acids will be produced during microbial fermentation. The molecular weight and chemical isoelectric point of these amino acids, especially neutral amino acids (such as leuc amino acids), are very close to branched-chain amino acids. ...

AI Technical Summary

Problems solved by technology

[0003] Now, the production of branched-chain amino acids mainly relies on microbial fermentation, but other amino acids will be produced during microbial fermentation. The molecular weight and chemical isoelectric point of these amino acids, especially neutral amino acids (such as leuc amino acids), are very close to branched-chain amino acids. Caused problems such as low acid production level and high heteroacid content in the process of microbial fermentation to produce branched chain amino acids

[0004] At present, the ion exchange method is often used to extract branched-chain amino acids in the fermentation broth of microorganisms. However, the ion exchange process cannot separate heteroacids and has many defects. For example, the ion exchange process steps are complicated and require regeneration and elution; ion exchange A large amount of acid and alkali will be used in the regeneration process of the process, resulting in low product purity and low yield; the ion exchange process will produce a large amount of ammonium nitrogen waste liquid after elution and regeneration, which will not only consume a large amount of acid and alkali It costs a lot of money and will cause great pollution to the environment. At the same time, the elution process will consume a lot of water

[0005] Therefore, the backwardness of separation technology limits the large-scale production of branched-chain amino acids, and because other amino acids in branched-chain amino acid products are difficult to remove, domestic high-end API products cannot meet EU standards, so they cannot enter the international market to participate in the competition of APIs