TY - JOUR
AU - Prokop, Ales
AB - Fermentation broth normally contains many extracellular enzymes of industrial interest. To separate such enzymes on-line could be useful in reducing the cost of recovery as well as in keeping their yield at a maximum level by minimizing enzyme degradation from broth proteases (either the desired enzymes or the proteases could be removed selectively or both removed together and then separated). Several large-scale separation methods are candidates for such on-line recovery such as ultrafiltration, precipitation, and two-phase partitioning. Another promising technique for on-line recovery is adsorptive bubble fractionation, the subject of this study. Bubble fractionation, like ultrafiltration, does not require contaminating additives and can complement ultrafiltration by preconcentrating the enzymes using the gases normally present in a fermentation process. A mixture of enzymes in an aqueous bubble solution can, in principle, be separated by adjusting the pH of that solution to the isoelectric point (pI) of each enzyme as long as the enzymes have different pIs. The model system investigated here is comprised of three enzyme separations and the problem is posed as the effect of pectinase (a charged enzyme) on the bubble fractionation of invertase (a relatively hydrophilic enzyme) from α-amylase (a relatively hydrophobic enzyme).
TI - The effect of pectinase on the bubble fractionation of invertase from α-amylase
JO - Applied Biochemistry and Biotechnology
DO - 10.1007/BF02920441
DA - 2008-06-20
UR - https://www.deepdyve.com/lp/springer-journals/the-effect-of-pectinase-on-the-bubble-fractionation-of-invertase-from-dbwlfdhky5
SP - 395
EP - 408
VL - 65
IS - 1
DP - DeepDyve
ER -