Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product
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...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2024-03-01
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| Series: | Frontiers in Chemistry |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fchem.2024.1375223/full |
| _version_ | 1797289747204276224 |
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| author | Chi Ma Zhengxin Mao Zhengxin Mao Qingfen Liu |
| author_facet | Chi Ma Zhengxin Mao Zhengxin Mao Qingfen Liu |
| author_sort | Chi Ma |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-03-07T19:10:28Z |
| format | Article |
| id | doaj.art-84dfa246855743db9a1011bd59ed897a |
| institution | Directory Open Access Journal |
| issn | 2296-2646 |
| language | English |
| last_indexed | 2024-03-07T19:10:28Z |
| publishDate | 2024-03-01 |
| publisher | Frontiers Media S.A. |
| record_format | Article |
| series | Frontiers in Chemistry |
| spelling | doaj.art-84dfa246855743db9a1011bd59ed897a2024-03-01T04:37:23ZengFrontiers Media S.A.Frontiers in Chemistry2296-26462024-03-011210.3389/fchem.2024.13752231375223Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid productChi Ma0Zhengxin Mao1Zhengxin Mao2Qingfen Liu3CAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, ChinaCAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, ChinaSchool of Chemical Engineering, University of Chinese Academy of Sciences, Beijing, ChinaCAS Key Laboratory of Green Process and Engineering, Institute of Process Engineering, Chinese Academy of Sciences, Beijing, ChinaAvermectin 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.https://www.frontiersin.org/articles/10.3389/fchem.2024.1375223/fullavermectin fermentation residuedepolymerizationacid hydrolysisproteinamino acid |
| spellingShingle | Chi Ma Zhengxin Mao Zhengxin Mao Qingfen Liu Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product Frontiers in Chemistry avermectin fermentation residue depolymerization acid hydrolysis protein amino acid |
| title | Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product |
| title_full | Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product |
| title_fullStr | Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product |
| title_full_unstemmed | Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product |
| title_short | Novel strategy for depolymerization of avermectin fermentation residue to value-added amino acid product |
| title_sort | novel strategy for depolymerization of avermectin fermentation residue to value added amino acid product |
| topic | avermectin fermentation residue depolymerization acid hydrolysis protein amino acid |
| url | https://www.frontiersin.org/articles/10.3389/fchem.2024.1375223/full |
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