JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 33 Issue 1
January 2018
Article Contents
HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004
Citation: HU Kailun, GAO Rongchun, YANG Fengsheng, et al. Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis[J]. Journal of Light Industry, 2018, 33(1): 26-33. doi: 10.3969/j.issn.2096-1553.2018.01.004 shu

Study on the preparation of taurine from cooking liquid of Ruditapes philippinarum by enzymatic hydrolysis

  • Corresponding author: YANG Jingfeng, 
  • Received Date: 2017-11-12
  • This study aim to explored the preparation and purification technologies of taurine from the cooking liquid of Ruditapes philippinarum using enzymatic hydrolysis. The results showed that the alkaline protease was the optimum enzyme for extracting taurine. Under the conditions of enzymolysis temperature 45℃, enzymolysis time 3.5 h and enzymolysis pH=8.0, the purity and recovery of taurine reached 8.67% and 95.80%, respectively. After removing salt using electrodialysis, the purity and recovery of taurine reached 21.30% and 89.59%, respectively. After elution on cation exchange resin, the purity and recovery of taurine reached 31.18% and 83.64%, respectively. After the ethanol recrystallization, the purity of taurine reached 97.28%.
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