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Reverse Micellar Extraction of beta-Galactosidase from Barley (Hordeum vulgare).

Hemavathi, A. B. and Umesh Hebbar, H. and Raghavarao, K. S. M. S. (2008) Reverse Micellar Extraction of beta-Galactosidase from Barley (Hordeum vulgare). Applied Biochemistry and Biotechnology, 151. pp. 522-531. ISSN 0273-2289

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Abstract

The reverse micellar system of sodium bis(2-ethylhexyl)sulfosuccinate (AOT)/isooctane was used for the extraction and primary purification of beta-galactosidase (EC 3.2.1.23) from the aqueous extract of barley (Hordeum vulgare) for the first time. The process parameters such as the concentration of the surfactant, the volume of the sample injected, and its protein concentration, pH, and ionic strength of the initial aqueous phase for forward extraction, buffer pH, and salt concentration for back extraction are varied to optimize the extraction efficiency. Studies carried out with both phase transfer and injection mode of reverse micellar extraction confirmed the injection mode to be more suitable for beta-galactosidase extraction. The extent of reverse micellar solubilization of proteins increased with an increase in protein concentration of the feed sample. However, back extraction efficiency remained almost constant (13-14.4%), which indicates the selectivity of AOT reverse micelles for a particular protein under given experimental conditions. beta-Galactosidase was extracted with an activity recovery of 98.74% and a degree of purification of 7.2-fold.

Item Type: Article
Uncontrolled Keywords: Reverse micellar system . Barley . β-Galactosidase . Phase transfer Injection mode
Subjects: 600 Technology > 08 Food technology > 01 Analysis
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 21 Cereals > 02 Barley
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Mar 2018 09:17
Last Modified: 22 Mar 2018 09:17
URI: http://ir.cftri.com/id/eprint/1787

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