Amino acids preparation from hydrolysis of corn residue in sub-critical water

被引：0
|
作者：
Xing, Luyao [1 ]
Chen, Jinyang [1 ]
Li, Zhilian [1 ]
Chen, Lei [1 ]
Chen, Chengsheng [1 ]
机构：
[1] Shanghai Univ, Sch Environm & Chem Engn, Shanghai 200444, Peoples R China
来源：
ADVANCES IN CHEMICAL ENGINEERING III, PTS 1-4 | 2013年 / 781-784卷
关键词：
corn residue; amino acid; hydrolysis; high temperature water;
D O I：
10.4028/www.scientific.net/AMR.781-784.1985
中图分类号：
TQ [化学工业];
学科分类号：
0817 ;
摘要：
Hydrolysis of corn residue, one of major by-products after the extraction of starch, in sub-critical water to produce amino acids was conducted in this paper. The quality and quantity analysis of amino acids in hydrolysate were carried out by Amino Acid Analyzer (Biological Liquid Chromatography), and the main amino acid of arginine were obtained. The effects of Solid-water ratio, reaction temperature and time on the yield of the arginine were investigated. It was found that the optimum hydrolysis conditions for arginine preparation from the corn residue in sub-critical water are as follows: solid-water ratio 0.05, reaction temperature 473K and reaction time 1 h, and the yield of arginine 10.23%. The results show that the sub-critical water hydrolysis process has the advantages of high efficiency, simple process and friendly to environment.
引用
收藏
页码：1985 / 1988
页数：4
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