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Mixed reverse micelles facilitated downstream processing of lipase involving water-oil-water (WOW) liquid emulsion membrane.

Saibal, Bhowal (2013) Mixed reverse micelles facilitated downstream processing of lipase involving water-oil-water (WOW) liquid emulsion membrane. [Student Project Report] (Submitted)

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Abstract

BACKGROUND: Mixed reverse micelles consisting of cationic and non-ionic surfactants were shown to enhance the recovery of lipase (EC 3.1.1.3, from Aspergillus niger) in water-oil-water (WOW) liquid emulsion membrane compared to micelles consisting of only cationic surfactant. The mechanism of enhanced extraction was elucidated and the effect of various operating parameters on the extraction process has been presented. RESULTS: The extraction of lipase was found to depend on the many factors such as concentration of cationic (CTAB) and nonionic (Tween 80) surfactants, stirring speed, contact time, internal aqueous phase pH, feed pH, KCl concentration (internal aqueous phase), NaCl concentration (external phase) and ratio of membrane emulsion to feed volume. The optimum conditions for maximum lipase recovery and purification fold (100% and 17.08 fold) were CTAB concentration 0.075 M, Tween 80 concentration 0.012 M, stirring speed 500 rpm, contact time 15 min, internal aqueous phase pH 7, feed pH 9, KCl concentration 1 M, NaCl concentration 0.1 M and ratio of membrane emulsion to feed volume 1:1. CONCLUSION: Incorporation of the nonionic surfactant (Tween 80) remarkably enhanced the activity recovery and purification fold of lipase. The optimized conditions can be used for the primary purification of lipase. Further, it may be possible to club this technique with other methods to meet the demand of highly purified lipase.

Item Type: Student Project Report
Uncontrolled Keywords: Liquid emulsion membrane; reverse micelles; lipase; downstream processing; cationic surfactant; non-ionic surfactant
Subjects: 600 Technology > 08 Food technology > 07 Food Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 30 Apr 2014 05:21
Last Modified: 30 Apr 2014 05:21
URI: http://ir.cftri.com/id/eprint/11529

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