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Production of l‐Asparaginase by Submerged Fermentation

Akshatha, S. and Ms., Shreya (2011) Production of l‐Asparaginase by Submerged Fermentation. [Student Project Report]

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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: Bacteria,Fungi,algae and yeasts contain L-asparaginase enzyme that is able to reduce formation of acrylamide during frying of starchy foods and is also effective in the treatment of acute lymphoblastice leukaemia.So L-asparaginase is an industrially important enzyme. Enzyme production rate various with source.For effective large scale industrial production of enzyme ,optimisation of production parameters is very much essential. Balanium spp isolated from soil showed maximum productivity of L-asparaginase at pH 5.75 and at 2vvm aeration. The optimum pH and temperature for enzyme activity is 5.5 and 37�C respectively.The enzyme did not decreased its activity rapidly with increase in pH and temperature.Therefore the enzyme L-asparaginase is relatively stable at different pH and temperature.
Uncontrolled Keywords: L-asparaginase enzyme, acrylamide, acute lymphoblastice leukaemia
Subjects: 600 Technology > 05 Chemical engineering > 04 Fermentation Technology
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Fermentation Technology and Bioengineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 08 Jul 2011 07:14
Last Modified: 28 Dec 2011 10:26
URI: http://ir.cftri.com/id/eprint/10271

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