酸水解去除谷氨酸母液中的焦谷氨酸

焦谷氨酸没有鲜味,是谷氨酸产品中的无效成分,其安全性尚无定论.控制谷氨酸浓度为16g/100mL、焦谷氨酸的浓度为3.2g/100mL,试验研究了水解温度、硫酸加入量、水解时间等因素对降低谷氨酸母液中焦谷氨酸含量的影响.在保证谷氨酸回收率的基础上,确定出使焦谷氨酸含量达到1.07％及以下的最优水解组合:水解温度(95±5)℃、浓硫酸加入量30％ (v/v)、水解时间2h.在上述试验中,焦谷氨酸的初始含量均为20％.通过改变初始焦谷氨酸氨酸含量20%～35％,最优水解组合下水解后焦谷氨酸含量为0.96％～1.04％,仍可达到1.07％以下.

Pyroglutamic acid removed in mother liquor of glutamic acid with acid hydrolysis

Pyroglutamic acid (PCA) is not an effective component in glutamic acid because it has no flavor. It is no conclusion if PCA is safe to be eat-en.Controlling glutamic acid concentration to 16g/100ml and PCA concentration to 3.2g/100ml, the hydrolysis temperature, sulfuric acid addition,hydrolysis time could affect hydrolysis in which PCA could be removed from mother liquor of glutamic acid. The optimal combination of hydrolysisto ensure that the content of PCA can meet less than or equal to 1.07% was determined, the recovery rate of glutamic acid was high. The optimalcombination of hydrolysis was hydrolysis temperature (95±5)℃, sulfuric acid addition 30%(v/v) and hydrolysis time 2h. In those experiments, thebiggest initial PCA content was 20%. Through increasing sulfuric acid addition from 20% to 35%, the PCA content in glutamic acid hydrolysatecould be 0.96%~ 1.04%, which still declined to less than or equal to 1.07%.