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Ultrasound Assisted Reverse Micellar Extraction of Lactoperoxidase from Milk whey

Lubna, Abdulla (2010) Ultrasound Assisted Reverse Micellar Extraction of Lactoperoxidase from Milk whey. [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: The present work involves ultrasound assisted reverse micellar extraction of lactoperoxidase (LPO) from milk whey using anionic surfactant (Sodium Bis 2-Ethylhexyl) Sulfosuccinate). An ultrasound bath of frequency of 35 KHz was utilized to provide acoustic for the extraction of lactoperoxidase. The affect of ultrasound at various process parameters on the enzyme extraction was studied. An increase in specific activity and purification factor of lactoperoxidase was observed in case of ultrasound assisted extraction as compared to control experiments. The specific activity and purification factor were found to increase by 28% and 22% respectively with the use of ultrasound, at an ultrasonic time of 1hour during back extraction with a pulse mode of 15s:4.45 minutes.
Uncontrolled Keywords: milk whey; Reverse micellar extraction; downstream processing; lactoperoxidase
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 05 Processing and Engineering
500 Natural Sciences and Mathematics > 04 Chemistry and Allied Sciences > 16 Enzyme Chemistry
Divisions: Food Engineering
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2010 10:53
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.com/id/eprint/9559

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