Coupling fermentation of glutamic acid and γ-polyglutamic acid and preparation of poly(amino acid) superabsorbent polymers

Abstract

Abstract γ-polyglutamic acid (γ-PGA) is a biomarker that can be directly obtained by microbial fermentation. Poly(amino acid) superabsorbent polymers (SAPs) were prepared with purified γ-PGA as raw material and ethylene glycol diglycidyl ether (EGDGE) as a cross-linking agent. However, γ-PGA fermentation broth has a high viscosity, requires complex extraction and separation processes, and entails high energy consumption, resulting in the high cost of poly (amino acid) SAPs. Therefore, the coupling fermentation processes of glutamate polyglutamic acid, the process of using glutamate fermentation broth instead of pure glutamate powder for fermentation, and the process of treating the fermentation broth under conditions of centrifugation, UV irradiation, and high temperature, were studied. The results showed that the yield of γ-PGA after centrifugation decreased by 5%, but it did not affect the synthesis of hydrogels, and the addition of γ-PGA fermentation broth had a significant effect on the performance of γ-PGA-co-PASP SAPs. The proposed method not only helps avoid the separation of complex γ-PGA fermentation broth and reduces the cost, but it also helps improve the performance of the super-absorbent resin, which has great application potential.

Keywords

• γ-polyglutamic acid
• Polyaspartic acid
• Coupling fermentation
• Superabsorbent polymer