Reverse micellar extraction for downstream processing of lipase: Effect of various parameters on extraction

被引:54
|
作者
Nandini, K. E. [1 ]
Rastogi, Navin K. [1 ]
机构
[1] Cent Food Technol Res Inst, Dept Food Engn, Mysore 570020, Karnataka, India
关键词
Reverse micellar extraction; Downstream processing; Lipase; Cationic surfactant; Activity recovery; Extraction efficiency; ALPHA-AMYLASE; ASPERGILLUS-NIGER; BACK-EXTRACTION; PURIFICATION; SYSTEM; AOT; PROTEINS/ENZYMES; MICROEMULSIONS; FERMENTATION; SURFACTANT;
D O I
10.1016/j.procbio.2009.06.020
中图分类号
Q5 [生物化学]; Q7 [分子生物学];
学科分类号
071010 ; 081704 ;
摘要
Reverse micellar extraction of lipase using cationic surfactant cetyltrimethylammonium bromide (CTAB) was investigated. The effect of various process parameters on both forward and backward extraction of lipase from crude extract was studied to optimize its yield and purity. Forward extraction of lipase was found to be maximum using Tris buffer at pH 9.0 containing 0.10 M NaCl in aqueous phase and 0.20 M CTAB in organic phase consisting of isooctane, butanol and hexanol. In case of backward extraction, lipase was extracted from the organic phase to a fresh aqueous phase in 0.05 M potassium phosphate buffer (pH 7,0) containing 1.0 M KCl. The activity recovery, extraction efficiency and purification factor of lipase were found to be 82.72%, 40.27% and 4.09-fold, respectively. The studies also indicated that the organic phase recovered after back extraction could be reused for the extraction of lipase from crude extract. (C) 2009 Elsevier Ltd. All rights reserved.
引用
收藏
页码:1172 / 1178
页数:7
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