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Applied Biochemistry and Biotechnology

, Volume 122, Issue 1–3, pp 685–693 | Cite as

Removing proteins from an aerated yeast fermentation by pulsing carbon dioxide

Replacing salting-out as a method of protein precipitation
  • Ryan A. Kirkland
  • Robert D. TannerEmail author
Article
  • 75 Downloads

Abstract

Salting-out is a common technique used for precipitating proteins and other materials from fermentation and tissue culture processes. It leaves a salt residue in the system. Foam fractionation can also be used to remove proteins by protein precipitation from a dilute solution. In doing so, there is usually a trade-off between enrichment and recovery. An increase in the airflow rate will increase the recovery, but only at the expense of the enrichment. A new method for increasing the recovery in foam fractionations and in yeast fermentations is to add a burst of CO2 to the process and then restore the air. This CO2 acts like a temporary salt, but it does not leave behind a residue. The recovery increases as a result of the joint use of these gases, perhaps by more than 10-fold, without sacrificing the enrichment. Chicken egg albumin in a foam fractionation column can serve as a simple, experimental model for the proposed recovery process in lieu of the fermentation process.

Index Entries

Salting-out foam fractionation yeast fermentation protein concentration chicken egg albumin 

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Copyright information

© Humana Press Inc. 2005

Authors and Affiliations

  1. 1.Department of Chemical EngineeringVanderbilt UniversityNashville

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