Membrane processing for purification of R-Phycoerythrin from marine macro-alga, Gelidium pusillum and process integration.

Rochak, M. and Archana, Gopalrao Lamdande and Richa, Sharma and Raghavarao, K. S. M. S. (2020) Membrane processing for purification of R-Phycoerythrin from marine macro-alga, Gelidium pusillum and process integration. Separation and Purification Technology, 252. p. 117470. ISSN 1383-5866

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Abstract

Ultrafiltration is widely used for separation and purification of several biomolecules from various sources. However, the performance of ultrafiltration in terms of transmembrane flux, yield and purity vary with biomolecule and process parameters. In the present study, ultrafiltration was employed for the purification of RPhycoerythrin from marine macroalga Gelidium pusillum. Parameters such as molecular weight cut-off (30, 50, 100 and 300 kDa), transmembrane pressure (1, 2 and 4 bar), pH (4, 5, 6 and 7), and ionic strength (control, 0.5 and 1.0 M) were standardised. Ultrafiltration in diafiltration mode and its integration with ammonium sulphate precipitation and aqueous two-phase extraction was also carried out to maximise R-PE purity. In-situ ultrasonication was employed to enhance the transmembrane (permeate) flux. Permeate flux was evaluated employing Hermia’s model to have insight and understand membrane fouling that occurs during ultrafiltration. Integration of ammonium sulphate precipitation followed by diafiltration and aqueous two-phase extraction has resulted in 17 fold enrichment in R-PE purity with 61% yield and removal of more than 95% of soluble sugars. In-situ ultrasonication has resulted in increase of transmembrane flux by 10% to 47 L/m2 /h. Hermia’s model based analysis of permeate flux has revealed that cake formation is the predominant type of fouling.

Item Type:	Article
Uncontrolled Keywords:	R-phycoerythrin Ultrafiltration Aqueous two-phase extraction Fouling mechanism Extraction
Subjects:	500 Natural Sciences and Mathematics > 08 Botanical sciences > 01 Botany > 01 Algae 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	06 Oct 2020 09:52
Last Modified:	06 Oct 2020 09:52
URI:	http://ir.cftri.res.in/id/eprint/14517

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