Reverse micellar extraction of papain with cationic detergent based system: An optimization approach

In this study, reverse micellar extraction of papain model system was performed using cetyltrimethylammonium bromide (CTAB)/iso-octane/hexanol/butanol system to optimize the forward and back extraction efficiency (BEE). A maximum forward extraction efficiency of 55.0, 61.0, and 54% was achieved with...

Full description

Saved in:
Bibliographic Details
Published in:Preparative biochemistry & biotechnology 2017-03, Vol.47 (3), p.236-244
Main Authors: Prabhu A., Ashish, Chityala, Sushma, Garg, Yachna, Venkata Dasu, V.
Format: Article
Language:English
Subjects:
Artificial neural network-linked genetic algorithm
back extraction efficiency
Carica - enzymology
Carica - metabolism
Cations - chemistry
Cetrimonium Compounds - chemistry
Detergents - chemistry
Efficiency
Genetic algorithms
Micelles
Neural networks
Neural Networks (Computer)
Optimization
papain
Papain - isolation & purification
Papain - metabolism
reverse micellar extraction
Salts - chemistry
Taguchi orthogonal array
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, reverse micellar extraction of papain model system was performed using cetyltrimethylammonium bromide (CTAB)/iso-octane/hexanol/butanol system to optimize the forward and back extraction efficiency (BEE). A maximum forward extraction efficiency of 55.0, 61.0, and 54% was achieved with an aqueous phase pH of 11.0, 150 mM CTAB/iso-octane and 0.1 M NaCl, respectively. Taguchi's orthogonal array was applied to optimize the pH of stripping phase, concentration of isopropyl alcohol (IPA) and potassium chloride (KCl) for maximizing BEE. The optimal levels of stripping phase pH, concentration of IPA and KCl were found to be 6, 20% (v/v), and 0.8 M, respectively. Under these optimal levels, the BEE was found to be 88% after which enzyme activity was recovered with 2.5-fold purification. Further optimization was performed using artificial neural network-linked genetic algorithm, where the BEE was improved to 90.52% with pH 6, IPA (%) = 19.938, and KCl (M) = 0.729.
ISSN:1082-6068
1532-2297
DOI:10.1080/10826068.2016.1201685