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Affinity Based Reverse Micellar Extraction and Separation (ARMES)of Bromelain from Pineapple (Ananas comosus)

Sunil, Kumar (2010) Affinity Based Reverse Micellar Extraction and Separation (ARMES)of Bromelain from Pineapple (Ananas comosus). [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: A new technique for the purification of enzymes has been developed which combines the high selectivity of affinity interaction with the scalability and ease of operation of liquid-liquid extraction. This approach is called as Affinity based Reverse Micellar Extraction & Separation (ARMES). The salient feature of ARMES includes the following: (1) Inherent ease in scalability, (2) Affords high selectivity, (3) Dissociation of ligates from affinity ligand under mild conditions, (4) Native activity of the targeted protein is retained. This approach is considered as a novel separation technique nowadays for the partitioning of highly active biomolecules, where the isolation and purification is achieved in the single step with enhanced selectivity. In the present work, extraction of Bromelain from pineapple (Ananas comosus L. Merryl) waste (core) has been performed using ARMES with Concanavalin A (con A) as an affinity ligand. A purification of 12.32 fold and an activity recovery of 185 % have been achieved and it has been confirmed with SDS PAGE analysis. Parameters like effect of pH on reextraction, concentration of ligand, concentration of binders, type and concentration of surfactants etc. were optimised. This overture is novel in its own way as it deals with a real system i.e. extraction is performed from the crude extract, which is rarely reported. Most of the studies on RME are for model systems.
Uncontrolled Keywords: Bromelain, ARMES, con A, Pineapple; Ananas comosus
Subjects: 600 Technology > 08 Food technology > 24 Fruits
600 Technology > 08 Food technology > 01 Analysis
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 07 Jul 2010 09:04
Last Modified: 28 Dec 2011 10:15
URI: http://ir.cftri.com/id/eprint/9463

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