Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product.

Ma, Chi; Mao, Zhengxin; Liu, Qingfen

Ma, Chi; Mao, Zhengxin; Liu, Qingfen.

Afiliación

Ma C; CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.
Mao Z; CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, China.
Liu Q; School of Chemical Engineering, University of Chinese Academy of Sciences, Beijing, China.

Front Chem ; 12: 1375223, 2024.

Article en En | MEDLINE | ID: mdl-38496270

ABSTRACT

ABSTRACT

Avermectin fermentation residue (AFR) is rich in proteins, which can be depolymerized to value-added amino acids for in-plant reuse. The hydrochloric acid (HCl) hydrolysis is performed and investigated under different conditions, including HCl concentration, solid-liquid ratio, temperature, and time. The hydrolysis degree (HD) of 67.7% can be achieved. The empirical correlation of HD is established with a good practicability to control the HD and predict the experimental conditions. Solid-liquid reaction is confirmed to be dominant during the hydrolysis process. There are 17 kinds of amino acids in the hydrolysate, benefiting the reuse. Avermectin is not detected in the hydrolysate and AFR, and the mass of AFR is reduced by 53.8 wt%. This work provides a novel strategy for the environmentally friendly treatment and meanwhile the resource recovery of AFR.

Palabras clave

acid hydrolysis; amino acid; avermectin fermentation residue; depolymerization; protein

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: Front Chem Año: 2024 Tipo del documento: Article País de afiliación: China Pais de publicación: Suiza

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