Removing proteins from an aerated yeast fermentation by pulsing carbon dioxide: replacing salting-out as a method of protein precipitation.
Appl Biochem Biotechnol
; 121-124: 685-93, 2005.
Article
em En
| MEDLINE
| ID: mdl-15920272
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.
Buscar no Google
Base de dados:
MEDLINE
Assunto principal:
Saccharomyces cerevisiae
/
Dióxido de Carbono
/
Técnicas de Cultura de Células
/
Proteínas de Saccharomyces cerevisiae
/
Ar
/
Precipitação Fracionada
Tipo de estudo:
Evaluation_studies
Idioma:
En
Ano de publicação:
2005
Tipo de documento:
Article