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Method for controlling molecular weight of dextran using composite gel microspheres

A dextran and composite gel technology, which is applied in the field of composite gel microspheres to control the molecular weight of dextran, can solve the problems of expanding the molecular weight distribution range of products, increasing the residence time of enzymes, and high viscosity of fermentation broth, so as to achieve controllable hydrolysis process and increase carbon source Utilization, effects of improving fermentation and purification efficiency

Inactive Publication Date: 2020-05-29
GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, some strains used in the production of dextran have a longer fermentation cycle, so when the molecular weight of the product needs to be controlled during the fermentation process, the residence time of the enzyme will be increased to further expand the distribution range of the molecular weight of the product
Secondly, the fermentation broth containing a large amount of dextran has a high viscosity, which is not conducive to mass transfer. Adding α-glucanase in the middle stage of fermentation can improve the fermentation efficiency, but it may also face the situation that the enzyme residence time is too long

Method used

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  • Method for controlling molecular weight of dextran using composite gel microspheres
  • Method for controlling molecular weight of dextran using composite gel microspheres
  • Method for controlling molecular weight of dextran using composite gel microspheres

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A method using composite gel microspheres to control the molecular weight of fermented dextran:

[0041] 1) Preparation of composite gel microspheres:

[0042] Sodium alginate, hydroxymethylcellulose and α-glucanase were dissolved in acetic acid-sodium acetate buffer at pH 5.6, and then the obtained sodium alginate solution, cellulose solution and α-glucan Mix the enzyme solution at a ratio of 0.2:0.4:0.015, add acetic acid-sodium acetate buffer solution to make up to the unit "1", stir for 5 minutes, then add 16% calcium chloride solution containing 0.5% glutaraldehyde dropwise, and let it stand for The gel was fixed for 45 minutes, and the microspheres were filtered out to obtain the composite gel microspheres, and the enzyme recovery rate was 90.5%;

[0043] Wherein, the viscosity of hydroxymethylcellulose is 500~3000, and the concentration of α-glucanase solution is 8000~12000 IU / mL;

[0044] 2) Prepare seed medium: sucrose 101.31 g / L, peptone 5.66 g / L, disodium h...

Embodiment 2

[0051] A method using composite gel microspheres to control the molecular weight of fermented dextran:

[0052] 1) Preparation of composite gel microspheres:

[0053] Sodium alginate, hydroxymethylcellulose and α-glucanase were dissolved in acetic acid-sodium acetate buffer at pH 5.6, and then the obtained sodium alginate solution, cellulose solution and α-glucan Mix the enzyme solution at a ratio of 0.25:0.5:0.05, add acetic acid-sodium acetate buffer solution to make up to the unit "1", stir for 5-15min, then add 12% calcium chloride solution containing 0.25% glutaraldehyde dropwise, static Place and fix the gel for 45min, filter and filter out the microspheres to obtain the composite gel microspheres, and the enzyme recovery rate is 93.5%;

[0054] Wherein, the viscosity of hydroxymethylcellulose is 500~3000, and the concentration of α-glucanase solution is 8000~12000 IU / mL;

[0055] 2) Prepare seed medium: 101.31 g / L sucrose, 5.66 g / L peptone, 1.11 g / L disodium hydrogen ...

Embodiment 3

[0063] A method using composite gel microspheres to control the molecular weight of fermented dextran:

[0064] 1) Preparation of composite gel microspheres:

[0065] Sodium alginate, hydroxymethylcellulose and α-glucanase were dissolved in acetic acid-sodium acetate buffer at pH 5.6, and then the obtained sodium alginate solution, cellulose solution and α-glucan Mix the enzyme solution at a ratio of 0.2:0.5:0.025, add acetic acid-sodium acetate buffer solution to make up to the unit "1", stir for 10 minutes, then add 8% calcium chloride solution containing 0.25% glutaraldehyde dropwise, let stand The gel was fixed for 40 minutes, and the microspheres were filtered out to obtain the composite gel microspheres, and the enzyme recovery rate was 83.2%;

[0066] Wherein, the viscosity of hydroxymethylcellulose is 500~3000, and the concentration of α-glucanase solution is 8000~12000 IU / mL;

[0067] 2) Prepare seed medium: sucrose 101.31 g / L, peptone 5.66 g / L, disodium hydrogen ph...

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Abstract

The invention belongs to the technical field of fermentation engineering and enzyme engineering, and particularly relates to a method for controlling the molecular weight of dextran using composite gel microspheres. The method includes the following sequential steps that (1) a seed culture medium is prepared, specifically, the culture medium includes a sucrose solution; (2) the seed culture mediumis inoculated with a bacterial solution, and the bacterial strains are activated; (3) the activated bacterial strains are shake-cultivated to obtain a seed solution; (4) the seed solution is taken for fermentation culture; and (5) enzymatic hydrolysis is carried out during fermentation, specifically, the composite gel microspheres are added to the culture medium. The special properties of composite gel are used, the immobilization of alpha-glucanase is achieved, degrading in situ can be carried out when the application environment requires, while the stability and repeat use ability of enzymeare improved, the fermentation and hydrolysis of dextran with low molecular weight are effectively integrated, the hydrolysis process is controllable, and the molecular weight distribution width of products is narrower.

Description

technical field [0001] The invention belongs to the technical field of fermentation engineering and enzyme engineering, and specifically relates to a method for controlling the molecular weight of dextran by using composite gel microspheres. Background technique [0002] Dextran is a polymer exopolysaccharide polymerized by α-1,6-glucosidic bonds linking glucose monomers. It is widely used in the food and pharmaceutical industries. Because animals cannot hydrolyze the glycosidic bonds it connects, it is often added directly to health care and pharmaceutical products as a prebiotic. At the same time, dextran can be degraded into low molecules after entering the human body. This product has good compatibility with plasma and is suitable for use as a plasma substitute. In addition, there are literatures pointing out that dextran has certain antitumor and antibacterial effects. Because of its stable, non-toxic and difficult to be digested and absorbed by the stomach, it can al...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12P19/08C12N1/20C12N11/12C12N11/10C12N11/04C12R1/01
CPCC12N1/20C12N9/2454C12N11/04C12N11/10C12N11/12C12P19/08C12Y302/01011
Inventor 黎志德张九花梁达奉刘桂云常国炜柳颖黄曾慰
Owner GUANGDONG PROVINCIAL BIOENGINEERING INST (GUANGZHOU SUGARCANE IND RES INST)
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