通过液膜法对乳清中乳过氧化物酶进行下游加工。

Downstream processing of lactoperoxidase from milk whey by involving liquid emulsion membrane.

作者信息

Priyanka B S, Rastogi Navin K

机构信息

a Department of Food Engineering, Academy of Scientific and Innovative Research , CSIR-Central Food Technological Research Institute , Mysore , India.

出版信息

Prep Biochem Biotechnol. 2018 Mar 16;48(3):270-278. doi: 10.1080/10826068.2018.1425713. Epub 2018 Mar 5.

DOI:10.1080/10826068.2018.1425713

PMID:29355443

Abstract

The current work deals with downstream 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 of lactoperoxidase 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.

摘要

当前的工作涉及使用来自牛乳清的液膜乳液对乳过氧化物酶进行下游加工，牛乳清是乳制品行业的一种副产品。这是一种可用于选择性提取乳过氧化物酶的替代分离技术。乳过氧化物酶在液膜乳液中的提取是由于酶与反胶束表面活性剂的极性头基团之间的静电相互作用。最佳条件下得到的纯度因子为2.86，活性回收率为75.21%。涉及液膜乳液的下游加工是从牛血清中提取乳过氧化物酶的一种潜在技术。