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Downstream processing of lactoperoxidase from milk whey by involving liquid emulsion membrane
| Content Provider | CSIR - Central Food Technological Research Institute (CFTRI) |
|---|---|
| Author | Rastogi, N. K. Priyanka, B. S. |
| Date of Submission | 2018-01-01 |
| Abstract | The current work deals with down stream processing of lactoperoxidase using liquid emulsion membrane from the bovine milk whey, which is a by-product from dairy industry. It is an alternate separation technique that can be used for the selective extraction of lactoperoxidase. The extraction oflactoperoxidase in liquid emulsion membrane takes place due to the electrostatic interaction between the enzyme and polar head group of reverse micellar surfactant. The optimum conditions resulted in 2.86 factor purity and activity recovery of 75.21%. Downstream processing involving liquid emulsion membrane is a potential technique for the extraction of lactoperoxidase from bovine whey. |
| Starting Page | 270 |
| Ending Page | 278 |
| Page Count | 9 |
| File Format | |
| ISSN | 10826068 |
| Issue Number | 3 |
| Volume Number | 48 |
| Alternate Webpage(s) | http://ir.cftri.com/13592/ |
| Journal | Preparative Biochemistry & Biotechnology |
| Language | English |
| Publisher | Taylor & Francis |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Analysis Dairy Product Extraction Liquid membranes Purification factor Surfactant |
| Content Type | Text |
| Resource Type | Article |
| Subject | Biotechnology Biochemistry Medicine |
