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Reactive extraction of amino acids mixture in hydrolysate from cottonseed meal with di(2‐ethylhexyl) phosphoric acid
Author(s) -
Zhang Jian,
Zhang Shunxi,
Yang Xinni,
Qiu Ling,
Gao Bing,
Li Rui,
Chen Jiwang
Publication year - 2016
Publication title -
journal of chemical technology and biotechnology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.64
H-Index - 117
eISSN - 1097-4660
pISSN - 0268-2575
DOI - 10.1002/jctb.4602
Subject(s) - chemistry , hydrolysate , cottonseed meal , extraction (chemistry) , amino acid , chromatography , hydrolysis , aqueous solution , phosphoric acid , fermentation , cottonseed , organic chemistry , biochemistry , raw material , food science , soybean meal
BACKGROUND In recent years there has been a noticeable growth of amino acid utilization throughout the world. How to separate and purify amino acids from fermentation broths or protein hydrolysates in an effective and low cost way is increasingly becoming an urgent problem. The utilization of solvent extraction technology for amino acids separation offers one solution. RESULTS Extractions of individual amino acids in aqueous solution with di(2‐ethyl‐hexyl)phosphoric acid ( D2EPHA ) are dominated by aqueous pH and their hydrophobicity. The degree of extraction of amino acids increases with increasing pH (1.0< pH <3.0), but changes only slightly in the range 3.0< pH <7.0. Amino acids with a longer carbon chain or cyclic structure have higher degrees of extraction, while those with additional polar groups have lower degrees of extraction. Protein hydrolysate from cottonseed meal was obtained by combination of microbial fermentation and HCl hydrolysis. The greatest extraction of amino acids from the hydrolysate was found at initial feed pH 6.5, and byproducts (e.g. reducing sugars and sodium chloride) were completely retained in raffinate. Amino acids loading the organic phase can be completely stripped by using an aqueous solution having an equal volume of 0.5 mol L −1 HCl . CONCLUSION Use of D2EPHA reactive extraction enabled avoidance of a sequence of purification stages and provided purer back‐extracts. © 2014 Society of Chemical Industry