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Aqueous two phase extraction of invertase from baker’s yeast: Effect of process parameters on partitioning.

Madhusudhan, M. C. and Raghavarao, K.S.M.S. (2011) Aqueous two phase extraction of invertase from baker’s yeast: Effect of process parameters on partitioning. Process Biochemistry, 46 . pp. 2014-2020.

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Abstract

Invertase (�-d-fructofuronoside fructohydrolase) is an industrially important enzyme useful for the hydrolysis of sucrose. The potential of aqueous two phase extraction for the isolation and purification of invertase from crude baker’s yeast is explored. Influence of the process parameters such as type of phase forming salts, PEG molecular weight, concentration of salt and polymer, tie line length and volume ratio on partitioning of invertase was studied. PEG 3350/magnesium sulphate system was found most suitable for the extraction which has resulted in favorable pH (5±0.2) for the enzyme extraction. Polymer and salt concentration were found to significantly affect the degree of purification and enzyme recovery of invertase. The purity of ∼8.81 fold was obtained compared to crude extract with recovery of 77% at the standardized process conditions. Overall results demonstrated the feasibility of aqueous two phase extraction for the isolation and purification of invertase without the need of multiple steps.

Item Type: Article
Uncontrolled Keywords: Invertase, Aqueous two phase extraction, Purification Partition coefficient, Tie line length (TLL), Phase volume ratio
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jan 2012 06:44
Last Modified: 21 Dec 2016 13:01
URI: http://ir.cftri.com/id/eprint/10545

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