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Biotechnological Approaches for the Downstream Processing of Selected Enzymes

Hemavathi, A. B. (2011) Biotechnological Approaches for the Downstream Processing of Selected Enzymes. PhD thesis, University of Mysore.

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The present study mainly covers the downstream processing of selected enzymes using reverse micellar extraction, aqueous two phase extraction and membrane processes. Experiments were carried out to evaluate the effect of various process parameters of these processes on recovery and purification of target enzyme from natural sources which are often complex mixture. Reverse micellar extraction, aqueous two phase extraction and membrane processes are operated individually as well as in an integrated mode for the purification of selected enzymes such as bromelain, β-galactosidase and β- glucosidase. Major emphasis is given to develop a systematic approach for the extraction and purification of enzymes from natural systems. Reverse micellar extraction of β-galactosidase and β-glucosidase has given a new insight into successful extraction of large molecular weight enzymes when attempted by injection mode. Similarly mixed reversed micellar system is used for the first time for extraction and purification of enzyme from real system. A new approach for simultaneous fractionation and purification of mixture of β- glycosidases namely, β-galactosidase and β-glucosidase, from Hordeum vulgare using aqueous two phase system was provided. The conventional methods of enzyme purification were also carried out and compared with the present methods. The present protocols, although studied for particular enzymes, can be applied in general to any other biomolecules. The thesis contributes to applied science in terms of process development for the extraction, isolation, purification and concentration selected enzymes from natural complex systems.

Item Type: Thesis (PhD)
Uncontrolled Keywords: downstream processing, enzymes, biotechnology
Subjects: 600 Technology > 05 Chemical engineering > 03 Enzyme Biotechnology and Engineering
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 May 2012 11:14
Last Modified: 14 May 2012 11:14
URI: http://ir.cftri.com/id/eprint/10747

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