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Electro-extraction of Alcohol Dehydrogenase from Baker’s Yeast using Aqueous Two-phase Systems

Neema, K.N (2009) Electro-extraction of Alcohol Dehydrogenase from Baker’s Yeast using Aqueous Two-phase Systems. [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: An attempt is made to develop a simple and more efficient method for separation and purification of ADH using electrokinetic aqueous two- phase extraction method. This process was developed using a model suspension of purified BSA and further applied to protein recovery from baker’s yeast. Experiments were carried out by adding crude ADH extract from baker’s yeast. This method was simple, fast, accurate, specific and cost effective. The total analysis time was between 3-6 min per analysis, depending on the concentration range. The effects of field polarity, field strength and pH on the demixing rate of mixtures of PEG and potassium phosphate salts (KH2PO4, K2HPO4) in phosphate buffer were measured. It was found that optimum field strength of about 6.27 V/cm was most suitable for the rapid demixing using normal polarity (anode at the top of the buffer arm) and 6.05 V/cm of field strength using Reverse polarity (anode at the bottom of the buffer arm, electric field opposing the gravitational settling) . This electrokinetic demixing method appears to be more promising method for the rapid demixing of aqueous two-phase systems. However this method caused lower demixing rate, and showed gradual impact upon the recovery of ADH from baker’s yeast.
Uncontrolled Keywords: aqueous two phase system Electrokinetic demixing model protein real protein Alcohol dehydrogenase
Subjects: 600 Technology > 08 Food technology > 29 Microbiological food > 04 Yeast
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 02 Jun 2009 11:09
Last Modified: 28 Dec 2011 10:08
URI: http://ir.cftri.com/id/eprint/8950

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