共查询到18条相似文献,搜索用时 78 毫秒
1.
山羊毛提取L-胱氨酸工艺及其反应条件的研究 总被引:1,自引:0,他引:1
通过研究获得了山羊毛酸水解、氨水中和、活性炭脱色的适宜工艺条件。该工艺脱氨酸收率在未回收母液情况下达4.6%以上,产品质量达HG2030-91优质品标准。 相似文献
2.
3.
介绍了L-胱氨酸生产中一种先进的生产工艺——蒸汽搅拌水解工艺,并与传统的机械搅拌水解工艺进行了比较。该工艺具有省汽、省电、设备寿命长、节省投资等优点 相似文献
4.
5.
阐述了L-胱氨酸生产中氯化铵副产物回收的意义,介绍了氯化铵回收的工艺流程及主体设备的设计与选材。 相似文献
6.
7.
从山羊毛中提取L-胱氨酸时活性炭脱色条件的研究 总被引:3,自引:0,他引:3
分析了山羊毛水解过程中大分子有机质和色素的形成过程以及活性炭对氨基酸的吸附性能 ,对从山羊毛中提取L -胱氨酸的脱色规律进行了研究 ,获得了活性炭脱色除杂的适宜工艺条件 相似文献
8.
9.
10.
11.
指出了L-胱氨酸高度的左旋性是由其分子的特殊螺旋结构决定的。中和温度中和速率和中和剂的碱性强弱对L-胱氨酸的消旋化反应影响极大。严格控制反应条件,分离除去内消旋胱氨酸是制取高光学纯度L-胱氨酸的重要措施。 相似文献
12.
《分离科学与技术》2012,47(11-12):3333-3350
Abstract Ultrafiltration of goat pancreatic extract to obtain trypsin, using Soybean Trypsin Inhibitor as affinity ligand and a 30 kDa MWCO polyethersulfone membrane, is studied by examining the effect of varying transmembrane pressure and pancreatic extract: wash buffer ratio on active trypsin yield and flux/throughput profiles. For all process conditions considered, no detectable trypsin activity is found in the washing-phase permeates confirming excellent ligand-trypsin binding. Maximum trypsin yield obtained, at 1:1 feed ratio and 4 kg/cm2 pressure, is 74%. Mass flux of eluted protein as well as of washed-off impurities are also maximized under these conditions. 相似文献
13.
14.
Bruno Tilocca Alessio Soggiu Federica Iavarone Viviana Greco Lorenza Putignani Maria Vittoria Ristori Gabriele Macari Anna Antonella Spina Valeria Maria Morittu Carlotta Ceniti Cristian Piras Luigi Bonizzi Domenico Britti Andrea Urbani Daniel Figeys Paola Roncada 《International journal of molecular sciences》2022,23(22)
Goat cheese is an important element of the Mediterranean diet, appreciated for its health-promoting features and unique taste. A pivotal role in the development of these characteristics is attributed to the microbiota and its continuous remodeling over space and time. Nevertheless, no thorough study of the cheese-associated microbiota using two metaomics approaches has previously been conducted. Here, we employed 16S rRNA gene sequencing and metaproteomics to explore the microbiota of a typical raw goat milk cheese at various ripening timepoints and depths of the cheese wheel. The 16S rRNA gene-sequencing and metaproteomics results described a stable microbiota ecology across the selected ripening timepoints, providing evidence for the microbiologically driven fermentation of goat milk products. The important features of the microbiota harbored on the surface and in the core of the cheese mass were highlighted in both compositional and functional terms. We observed the rind microbiota struggling to maintain the biosafety of the cheese through competition mechanisms and/or by preventing the colonization of the cheese by pathobionts of animal or environmental origin. The core microbiota was focused on other biochemical processes, supporting its role in the development of both the health benefits and the pleasant gustatory nuances of goat cheese. 相似文献
15.
16.
通过两步改性可溶性淀粉制备淀粉浆,并探究其对浸酸山羊皮的作用及山羊蓝湿革的填充效果。第1步酸改性的优化条件为:反应温度85℃,盐酸用量为原淀粉质量的25%,反应时间60 min;第2步Fenton氧化改性的优化条件为:c(H2O2)=0.10 mol/L,c(Fe2+)=0.10 mol/L,改性温度40℃,改性时间60 min。经两步改性后的淀粉具有稳定胶原的功能,可显著提高浸酸山羊皮的收缩温度(最高可提高19.7℃),其w(羧基)和w(羰基)分别为2.07%和4.73%。用改性淀粉浆填充山羊蓝湿革,增厚率可达14.81%,样品的物理力学性能,均满足行业标准。 相似文献
17.