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<p>Polyglutamic acid, often known as γ-PGA, is a kind of polymer material with great biological compatibility and biodegradability that is frequently used in the food, pharmaceutical, environmental, skincare, and agricultural industries. Since microbial fermentation produces γ-PGA, its isolation, purification, and detection by quantitative methods are crucial. Methods of separation used in this investigation include organic solvent precipitation. Eastern India consumes kinema, a regional meal made of fermented, unsalted, sticky soybeans. Customers cite stickiness as one of the nicest aspects, resulting from the creation of poly-glutamic acid (PGA) from <i>Bacillus species</i>. The fermented soya product "natto" contains a significant amount of poly-gamma-glutamic acid. This review highlights various procedures, which include lyophilization and grinding of natto seeds, optimization of protein together with peptide elimination, precipitation with the alcohol, and HCl degradation, which result in the production of highest amount of γ-PGA in natto. </p>

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Production of gamma polyglutamic acid from Glycine max fermentation; its extraction, separation, and application: a review

  • 期刊论文

  • 发表日期：

    2025年7月3日

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  • Rakhi Rajput,
  • Soumya Pandit,
  • Bibhu Prasad Panda,
  • Sunita Sheoran,
  • Subhasree Ray,
  • Kuldeep Sharma,
  • Debasmita Bhattacharya,
  • Moupriya Nagg,
  • Dibyajit Lahirih

摘要

Polyglutamic acid, often known as γ-PGA, is a kind of polymer material with great biological compatibility and biodegradability that is frequently used in the food, pharmaceutical, environmental, skincare, and agricultural industries. Since microbial fermentation produces γ-PGA, its isolation, purification, and detection by quantitative methods are crucial. Methods of separation used in this investigation include organic solvent precipitation. Eastern India consumes kinema, a regional meal made of fermented, unsalted, sticky soybeans. Customers cite stickiness as one of the nicest aspects, resulting from the creation of poly-glutamic acid (PGA) from Bacillus species. The fermented soya product "natto" contains a significant amount of poly-gamma-glutamic acid. This review highlights various procedures, which include lyophilization and grinding of natto seeds, optimization of protein together with peptide elimination, precipitation with the alcohol, and HCl degradation, which result in the production of highest amount of γ-PGA in natto.