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Applied Biochemistry and Biotechnology

, Volume 163, Issue 1, pp 173–185 | Cite as

Integrated Downstream Processing of Lactoperoxidase from Milk Whey Involving Aqueous Two-Phase Extraction and Ultrasound-Assisted Ultrafiltration

  • K. E. Nandini
  • Navin K. RastogiEmail author
Article

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

Lactoperoxidase Ultrasound Ultrafiltration ATPE Purification Integrated process 

Notes

Acknowledgement

Authors thank Dr. V. Prakash, Director, CFTRI, Mysore for encouragement. Authors thank Dr. K.S.M.S. Raghavarao, Head, Department of Food Engineering for valuable suggestions. The author Nandini expresses her gratitude and sincere thanks to the Council of Scientific and Industrial Research (CSIR), New Delhi, India for providing senior research fellowship.

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Copyright information

© Springer Science+Business Media, LLC 2010

Authors and Affiliations

  1. 1.Department of Food Engineering, Central Food Technological Research InstituteCouncil of Scientific and Industrial ResearchMysoreIndia

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