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Downstream processing of lactoperoxidase from milk whey by involving liquid emulsion membrane.

Priyanka, B. S. and Rastogi, N. K. (2018) Downstream processing of lactoperoxidase from milk whey by involving liquid emulsion membrane. Preparative Biochemistry and Biotechnology, 48 (3). pp. 270-278. ISSN 1082-6068

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Abstract

The current work deals with downstream processing of lactoperoxidase using liquid emulsion membrane from the bovine milk whey, which is a by-product from dairy industry. It is an alternate separation technique that can be used for the selective extraction of lactoperoxidase. The extraction of lactoperoxidase in liquid emulsion membrane takes place due to the electrostatic interaction between the enzyme and polar head group of reverse micellar surfactant. The optimum conditions resulted in 2.86 factor purity and activity recovery of 75.21%. Downstream processing involving liquid emulsion membrane is a potential technique for the extraction of lactoperoxidase from bovine whey.

Item Type: Article
Uncontrolled Keywords: Extraction; liquid membranes; purification factor; surfactant; whey
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 27 Dairy products
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Jul 2018 05:29
Last Modified: 12 Jul 2018 05:29
URI: http://ir.cftri.com/id/eprint/13592

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