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Reverse Micellar Extraction for the Downstream Processing of Lipase

Pradeep, T.P (2008) Reverse Micellar Extraction for the Downstream Processing of Lipase. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Reverse micellar extraction is a type of liquid-liquid extraction, which can be used as an efficient primary purification step for the downstream processing of microbial lipases. CTAB (200 mM) system was found to be the most suitable for the extraction of lipase with respect to activity recovery 69.4% and purification factor 2.58. Salt concentration, pH of the aqueous phase and surfactant concentration plays an important role in the forward extraction process. The best condition for forward extraction was found to be surfactant concentration of 200 mM, salt concentration of 100 mM and pH 9.0. Lipase, which is solubilized in the reverse micelles, could be back extracted into a new stripping solution (aqueous phase) with good activity recovery. It was found that back extraction was favored at pH 7.0 and salt concentration of 1 M KCl of the stripping solution.
Uncontrolled Keywords: Reverse micellar extraction downstream processing microbial lipases
Subjects: 600 Technology > 08 Food technology > 05 Processing and Engineering
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 06 Nov 2008 10:05
Last Modified: 28 Dec 2011 10:06
URI: http://ir.cftri.com/id/eprint/8820

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