氨基酸组成和调酸速率对谷氨酸结晶的影响

对不同工段谷氨酸发酵液及多次结晶母液的氨基酸含量进行了测定 ,并探讨了谷氨酸浓度和调酸速率对谷氨酸结晶的影响。结果表明 ,正常形成α型结晶和结晶异常———出现β型结晶的谷氨酸发酵液、超滤液和四效浓缩液中的氨基酸摩尔组分无显著性差异。脯氨酸极易掺入到α型晶体中。谷氨酸浓度和调酸速率是影响晶型的主要因素 ,适当降低浓缩液流加结晶和调酸速率可有效防止 β型晶体的产生。

The Influence of Amino Acid Mole Fraction and Acidification Speed on L-Glutamic Acid Crystallization

The contents of L-glutamic acid(GA)of fermented broth and crystallized mother solution in different workshop sections were determined The influence of concentration of GA and acidification speed on GA crystallization were also investigated The results were shown that there was no significant difference among amino acid mole fraction of GA fermented broth, ultrafiltrated solution and four-stage condensed solution that crystallized α form and β form GA Proline crystallized with α form GA largely The GA concentration and the acidificaion speed were important factors that influenced the polymorph of GA Properly reduced the addition speed of GA condensed solution and the acidification speed could prevent β form GA formation