Properties, Potentials, and Prospects of Antifreeze Proteins
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/7715/
CRCB-01-08 |
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| Title |
Properties, Potentials, and Prospects of Antifreeze Proteins
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| Creator |
Venkatesh, S.
Dayananda, C. |
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| Subject |
03 Proteins
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| Description |
Curcumin, the yellow colour pigment of turmeric, is produced industrially from turmeric oleoresin. The mother liquor after isolation of curcumin from oleoresin contains approx. 40% oil. The oil was extracted from the mother liquor using hexane at 60C, and the hexane extract was separated into 3 fractions using silica gel column chromatography. These fractions were tested for antibacterial activity by pour plate method against Bacillus cereus, B. coagulans, B. subtilis, Staphylococcus aureus, Escherichia coli and Pseudomonas aeruginosa. Fraction II eluted with 5% ethyl acetate in hexane was found to be the most active fraction. The turmeric oil, fraction I, and fraction II were analysed by GC and GC-MS. ar-Turmerone, turmerone and curlone were the major compounds present in these fractions along with other oxygenated compounds.
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| Date |
2008
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Identifier |
http://ir.cftri.com/7715/1/Critical_Reviews_in_Biotechnology_28%281%29_2008_57-.pdf
Venkatesh, S. and Dayananda, C. (2008) Properties, Potentials, and Prospects of Antifreeze Proteins. Critical Reviews in Biotechnology,, 28. pp. 57-82. |
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