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Concentrating Cellulases from Fermented Broth Using a Temperature‐Sensitive Hydrogel
Author(s) -
Park ChangHo,
OrozcoAvila Ignacio
Publication year - 1992
Publication title -
biotechnology progress
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.572
H-Index - 129
eISSN - 1520-6033
pISSN - 8756-7938
DOI - 10.1021/bp00018a008
Subject(s) - volume (thermodynamics) , chemistry , monomer , chromatography , fermentation , swelling , chemical engineering , materials science , polymer , composite material , food science , thermodynamics , organic chemistry , physics , engineering
A temperature‐sensitive poly( N ‐isopropylacrylamide) hydrogel was used to concentrate cellulases from the fermentation broth of Trichoderma reesei . The steady‐state gel volume was less and the gel collapse temperature was lower in fermented broth compared to those in water. Upon a long (24 h) temperature swing for gel swelling, a gel with lower monomer and cross‐linker content showed a larger volume increase, and it took longer to reach a constant volume which was smaller than the steady‐state volume. Upon a long (24 h) temperature swing for gel collapsing, different gels reached the same collapsed volume in a short period of time. The largest volume increase per unit temperature decrease was obtained for a temperature swing between 28 and 33 °C. For short temperature swings (1–5 h), swollen and collapsed gel volumes were reproducible and were approximately the same as the final volumes during long (24 h) swings. Separation efficiency was higher for the gel with a smaller volume change because of higher concentrations of monomer or cross‐linking agent. When the gels were reused, separation efficiency was improved.