Integrated Downstream Processing of Lactoperoxidase from Milk Whey Involving Aqueous Two-Phase Extraction and Ultrasound-Assisted Ultrafiltration |
| |
Authors: | K E Nandini Navin K Rastogi |
| |
Institution: | (1) Department of Food Engineering, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore, 570 020, India; |
| |
Abstract: | The present work involves the adoption of an integrated approach for the purification of lactoperoxidase from milk whey by
coupling aqueous two-phase extraction (ATPE) with ultrasound-assisted ultrafiltration. The effect of system parameters of
ATPE such as type of phase system, polyethylene glycol (PEG) molecular mass, system pH, tie line length and phase volume ratio
was evaluated so as to obtain differential partitioning of contaminant proteins and lactoperoxidase in top and bottom phases,
respectively. PEG 6000-potassium phosphate system was found to be suitable for the maximum activity recovery of lactoperoxidase
150.70% leading to 2.31-fold purity. Further, concentration and purification of enzyme was attempted using ultrafiltration.
The activity recovery and purification factor achieved after ultrafiltration were 149.85% and 3.53-fold, respectively. To
optimise productivity and cost-effectiveness of integrated process, influence of ultrasound for the enhancement of permeate
flux during ultrafiltration was also investigated. Intermittent use of ultrasound along with stirring (2 min acoustic and
2 min stirring) resulted in increased permeate flux from 0.94 to 2.18 l/m2 h in comparison to the ultrafiltration without ultrasound. The use of ultrasound during ultrafiltration resulted in increase
in flux, but there was no significant change in activity recovery and purification factor. The integrated approach involving
ATPE and ultrafiltration may prove to be a feasible method for the downstream processing of lactoperoxidase from milk whey. |
| |
Keywords: | |
本文献已被 SpringerLink 等数据库收录! |
|