Please use this identifier to cite or link to this item:
Title: Anionic surfactant based reverse micellar extraction of l-asparaginase synthesized by Azotobacter vinelandii
Authors: Murugesan, S.
Regupathi, I.
Kumar, S.V.
Surendran, A.
Issue Date: 2017
Citation: Bioprocess and Biosystems Engineering, 2017, Vol.40, 8, pp.1163-1171
Abstract: Abstract: l-Asparaginase synthesized by Azotobacter vinelandii via submerged fermentation in the presence of sucrose was successfully extracted using Reverse micellar extraction. Single step enzyme purification process was developed by varying the process variables which resulted in maximum specificity and extraction of l-asparaginase. The effect of different variables, including broth pH, addition of alcohol during the forward extraction and pH of the fresh stripping aqueous phase, addition of alcohol and electrolyte during backward extraction process were studied. Lower concentration of butanol resulted in maximum activity of the enzyme during forward extraction while enzyme activity was found to increase further with the addition of higher concentrations of ammonium sulphate during backward extraction. Chromatographic analysis of l-asparaginase peak at ~7.65 min was intense for the back extracted sample confirming the maximum purity of l-asparaginase obtained. Purity of l-asparaginase was increased to about 379.68 fold. Graphical abstract: [Figure not available: see fulltext.]. 2017, Springer-Verlag Berlin Heidelberg.
Appears in Collections:1. Journal Articles

Files in This Item:
File Description SizeFormat 
1.Anionic surfactant.pdf824.43 kBAdobe PDFThumbnail

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.