Effective biodemulsifier components secreted by Bacillus mojavensis XH-1 and analysis of the demulsification process
Effective biodemulsifier components secreted by Bacillus mojavensis XH-1 and analysis of the demulsification process
复制标题
莫哈文芽孢杆菌XH-1分泌的有效生物破乳剂成分及破乳过程分析
DOI：
10.1007/s10532-013-9679-5
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发表时间：
2014-07
期刊：
影响因子：
3.6
通讯作者：
Li, Chunyan
中科院分区：
文献类型：
--
作者：
Zhang, Jie;Xu, Yang;Wang, Jinna;Li, Chunyan
研究了一株破乳菌Bacillus mojavensis XH-1的有效成分及其破乳工艺。采用十二烷基硫酸钠-聚丙烯酰胺凝胶电泳（SDS-PAGE）和鸟枪LC-MS/MS法分离鉴定具有高效破乳活性的蛋白质。测定了生物破乳剂加入前后乳状液的zeta电位变化，考察了生物破乳剂结构与水包油界面张力、破乳效率之间的关系。研究结果表明，生物破乳剂的有效成分是附着在细胞上或分泌到培养液中的胞外蛋白，SDS-PAGE显示为50-80 kDa的条带。其中6种蛋白质未知或未命名，另外14种蛋白质的破乳功能以前从未报道过。破乳机理主要为增溶和置换作用。当生物破乳剂浓度较低时，置换机理占主导地位，破乳率随着生物破乳剂浓度的增加而增加。当破乳剂浓度较高时，破乳剂以增溶作用为主，破乳率随破乳剂浓度的增加而降低。
The purpose of the present study was to investigate the effective components of the demulsifying bacterial strain Bacillus mojavensis XH-1 and its demulsification process. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and the shotgun LC-MS/MS method were used to separate and identify proteins with efficient demulsification activity. The zeta potential changes of the emulsion before and after addition of the biodemulsifier were tested, and the relationships between oil-in-water interfacial tension, the demulsification efficiency and the biodemulsifier structure were examined. The study results indicate that the effective biodemulsifier components were extracellular proteins attached to the cells or secreted into the culture solution that presented as a 50-80 kDa band observed by SDS-PAGE. Six of the proteins were unknown or unnamed, and the demulsifying functions of another 14 proteins had not been previously reported. The main demulsification mechanisms were determined to be solubilization and replacement. When the concentration of the biodemulsifier was low, the replacement mechanism dominated, and the demulsification ratio increased with the biodemulsifier concentration. Solubilization dominated when a high concentration of biodemulsifier was provided, and the demulsification ratio decreased as the biodemulsifier concentration increased.
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影响因子：
4.1
作者：
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通讯作者：
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影响因子：
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影响因子：
13.6
作者：
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通讯作者：
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