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引用本文:周忆,杨皓月,邢荣娥,刘松,于华华,李克成,李鹏程.利用微生物法两步发酵从虾壳中提取甲壳素的绿色制备工艺研究[J].海洋科学,2024,48(9):10-.
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利用微生物法两步发酵从虾壳中提取甲壳素的绿色制备工艺研究
周忆1,2, 杨皓月1, 邢荣娥1, 刘松1, 于华华1, 李克成1, 李鹏程1
1.中国科学院海洋研究所实验海洋生物学重点实验室, 山东 青岛 266071;2.中国科学院大学, 北京 100049
摘要:
虾壳是目前甲壳素的最主要来源。作为一种环保高效的方法, 采用脱钙、脱蛋白2种菌株分别作用的两步发酵法已被应用于从虾壳中提取甲壳素。首先, 本文从不同来源分离得到产酸菌株植物乳杆菌(Lactiplantibacillus plantarum)及产蛋白酶菌株铜绿假单胞菌(Pseudomonas aeruginosa), 进一步优化发酵条件, 在最佳条件下采用两步发酵提取虾壳中的甲壳素, 进一步采用10% H2O2脱色, 其中先脱蛋白后脱钙的顺序综合表现出的钙和蛋白质的去除率更高, 所得脱钙率及脱蛋白率分别为(96.92±0.07)%及(78.46±1.29)%。采用傅里叶变换红外光谱(FTIR)、X射线衍射(XRD)及扫描电子显微镜(SEM)对所得产物进行表征, 发现其与商用甲壳素结构相似度高, 结晶指数为78.70%, 微观结构表现为纤维状并带有孔隙。以上结果表明, 利用这2种微生物进行两步发酵法可获得较高纯度的甲壳素。本研究为利用微生物法有效提取虾壳来源的甲壳素提供了参考。
关键词:  Lactiplantibacillus plantarum  Pseudomonas aeruginosa  微生物法  甲壳素提取
DOI:10.11759/hykx20240228001
分类号:P746
基金项目:山东省重点研发计划(重大科技创新工程)项目(2022CXGC020413);国家自然科学基金(42276097;41976096);山东省优青(ZR2022YQ37)
Green preparation of chitin from shrimp shells by two-step fermentation using microbiological method
ZHOU Yi1,2, YANG Haoyue1, XING Ronge1, LIU Song1, YU Huahua1, LI Kecheng1, LI Pengcheng1
1.Key Laboratory of Experimental Marine Biology, Institute of Oceanology, Chinese Academy of Sciences, Qingdao 266071, China;2.University of Chinese Academy of Sciences, Beijing 100049, China
Abstract:
Shrimp shells are currently the most important source of chitin. An environmentally friendly and efficient two-step fermentation method, i.e., demineralization (DM) and deproteinization (DP), has been employed to extract chitin from shrimp shells. In this study, an acid-producing strain (Lactiplantibacillus plantarum) and a protease-producing strain (Pseudomonas aeruginosa) were isolated from different sources and used to extract chitin from shrimp shells using a two-step fermentation method under optimal conditions, followed by decolorization with 10% H2O2. The sequence of DP followed by DM demonstrated superior calcium and protein removal, achieving 96.92%±0.07% and 78.46%±1.29%, respectively. Fourier transform infrared spectroscopy, X-ray diffraction, and scanning electron microscopy were used to characterize the product, all of which indicated a high degree of structural similarity to commercial chitin. The crystallization index was 78.70%, and the microstructure revealed a fibrous structure with pores. These results indicated that the two-step fermentation method yields chitin of higher purity. This study provides a valuable reference for the effective extraction of chitin from shrimp shells using microbiological methods.
Key words:  Lactiplantibacillus plantarum  Pseudomonas aeruginosa  microbiological method  chitin extraction
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