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Downstream Processing of Invertase from Baker`S Yeast using Aqueous Two Phase Extraction

Suresh, Kumar (2010) Downstream Processing of Invertase from Baker`S Yeast using Aqueous Two Phase Extraction. [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: Aqueous Two Phase System is widely used for the characterization, isolation, purification and recovery of many biomolacules. To study the partitioning behavior of the protein and enzyme, effect of phase forming salts, PEG molecular weight (1450 to 20000), TLL and volume ratios on the partitioning of invertase was studied. Purification of invertase from Baker;s yeast was carried out using PEG1450/Ammonium sulphate two phase system and 72.46% TLL and volume ratio 0.64 was optimized. 9.36 fold purification with high activity 14.59 U/ml, specific activity 271.34 U/mg and % enzyme recovery 111.30.
Uncontrolled Keywords: downstream processing; Aqueous Two-Phase extraction; crude yeast; invertase
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 13 Jul 2010 09:09
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9541

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