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Reverse micellar extraction for downstream processing of proteins/enzymes.

Krishna, S. Hari and Srinivas, N. D. and Raghavarao, K. S. M. S. and Karanth, N. G. (2002) Reverse micellar extraction for downstream processing of proteins/enzymes. Advances in Biochemical Engineering/Biotechnology, 75. pp. 119-83. ISSN 0724-6145

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Abstract

New developments in the area of downstream processing are, hopefully, to fulfill the promises of modern biotechnology. The traditional separation processes such as chromatography or electrophoresis can become prohibitively expensive unless the product is of high value. Hence, there is a need to develop efficient and cost-effective downstream processing methods. Reverse micellar extraction is one such potential and a promising liquid-liquid extraction technique, which has received immense attention for isolation and purification of proteins/enzymes in the recent times. This technique is easy to scale-up and offers continuous operation. This review, besides briefly considering important physico-chemical and biological aspects, highlights the engineering aspects including mass transfer, mathematical modeling, and technology development. It also discusses recent developments in reverse micellar extraction such as affinity based separations, enzymatic reactions in reverse micelles coupled with membrane processes, reverse micellar extraction in hollow fibers, etc. Special emphasis has been given to some recent applications of this technique.

Item Type: Article
Uncontrolled Keywords: Downstream processing, Reverse micelles, Protein/enzyme extraction, Modeling, Recent developments
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Fermentation Technology and Bioengineering
Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Mar 2018 06:51
Last Modified: 22 Mar 2018 06:51
URI: http://ir.cftri.com/id/eprint/2121

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