Separation and Purification of Bromelain by Reverse Micellar Extraction Coupled Ultrafiltration and Comparative Studies with Other Methods
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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| Relation |
http://ir.cftri.com/10790/
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| Title |
Separation and Purification of Bromelain by Reverse
Micellar Extraction Coupled Ultrafiltration
and Comparative Studies with Other Methods
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| Creator |
Umesh Hebbar, H.
Sumana, B. Hemavathi, A. B. Raghavarao, K. S. M. S. |
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| Subject |
07 Food Engineering
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| Description |
Abstract Reverse micellar extraction (RME) is a promising
liquid-liquid extraction technique for downstream
processing of biomolecules from dilute solutions. An
integrated approach of coupling RME with ultrafiltration
is attempted to improve the overall efficiency of
extraction and purification of bromelain from aqueous
extract of pineapple core. The performance of RME is
compared with aqueous two-phase extraction (ATPE),
another potential liquid-liquid extraction technique and
conventional ammonium sulphate precipitation technique.
The reverse micellar system of cationic surfactant
cetyltrimethylammoniumbromide/isooctane/hexanol/butanol
used for RME resulted in an activity recovery of
95.8% and purification of 5.9-fold. The purification of
bromelain increased to 8.9-fold after ultrafiltration.
Alteration of aqueous phase pH during RME facilitated
the differential partitioning of bromelain and polyphenoloxidase.
Comparison of RME results with ATPE
(activity recovery of 93.1% and purification of 3.2-fold)
and the conventional ammonium sulphate precipitation
(activity recovery of 82.1% and purification of 2.5-fold)
indicated the improved performance of RME.
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| Date |
2012
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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/10790/1/Food%20and%20Bioprocess%20Technology%2C%202012%2C%20Volume%205%2C%20Number%203%2C%20Pages%201010-1018.pdf
Umesh Hebbar, H. and Sumana, B. and Hemavathi, A. B. and Raghavarao, K. S. M. S. (2012) Separation and Purification of Bromelain by Reverse Micellar Extraction Coupled Ultrafiltration and Comparative Studies with Other Methods. Food and Bioprocess Technology, 5. pp. 1010-1018. |
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