Liquid-Liquid Extraction of Lactoperoxidase from Acid Whey

Sandhyaa, V. (2009) Liquid-Liquid Extraction of Lactoperoxidase from Acid Whey. [Student Project Report]

PDF 518-09.pdf Restricted to Repository staff only Download (1MB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The application of ‘reverse micellar extraction’ and ‘aqueous two-phase extraction’ which are potential techniques in liquid-liquid extraction for downstream processing has been investigated for the purification of lactoperoxidase. The effect of various process parameters on reverse micellar extraction of lactoperoxidase from milk whey using anionic surfactant, sodium bis(2-ethyl-1-hexyl) sulfosuccinate (Aerosol OT; AOT) and cationic surfactant, cetyltrimethyl ammonium bromide (CTAB) was studied to optimize its yield and purity. In the former case, using AOT, forward extraction of lactoperoxidase was found to be maximum at aqueous phase pH 6 containing 0.1M NaCl and 0.2M AOT in iso-octane as organic phase; backward extraction of lactoperoxidase was maximum when tris buffer of pH 9 consisting of 1M KCl was used. The activity recovery, extraction efficiency and purification factor were found to be 86.60 %, 67.37 % and 3.25 fold, respectively. In the latter case, using CTAB, a single step purification by only forward extraction, was obtained at aqueous phase pH 6 containing 0.1M NaCl and 0.3M CTAB in iso-octane/butanol/hexanol (73/22/5 %V/V/V) as organic phase. The activity recovery, extraction efficiency and purification factor were found to be 114.35 %, 66.53 % and 3.36 fold, respectively. In case of aqueous two phase extraction, the influence of various system parameters such as phase forming salts, molecular weight of the phase forming polymer, system pH, tie line length and phase volume ratio on the partitioning behavior of lactoperoxidase was evaluated. The aqueous two phase system consisting of PEG 6000 and potassium phosphate of 20 % tie line length and 0.4 volume ratio, (dibasic and monobasic in the ratio 15:1 resulting in pH 8) gave highest purification factor of 2.31 fold, activity recovery being 150.22 % with partition coefficient 1.30.
Uncontrolled Keywords:	lactoperoxidase, liquid-liquid extraction, reverse micellar extraction, aqueous two phase extraction, activity recovery, purification factor
Subjects:	600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Food Engineering
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	17 Sep 2009 05:54
Last Modified:	28 Dec 2011 10:11
URI:	http://ir.cftri.res.in/id/eprint/9163

Actions (login required)

View Item