Selective extraction of lipase and amylase from enzyme mixture by employing liquid emulsion membrane

This work deals with the extraction of lipase and amylase from enzyme mixture by employing liquid emulsion membranes (LEM). The electrostatic interaction between enzymes and reverse micellar surfactant polar head group plays an important role for selective extraction of two different enzymes having different isoelectric points. The optimized conditions for lipase extraction (pH 7.0) resulted in the purification fold and activity recovery of 5.43 fold and 89.53%, respectively, whereas, in case of amylase (pH 9.0) the purification fold and activity recovery were 6.58 and 94.32%, respectively. The results were compared with the control sample (containing individual enzymes) and mixture of enzymes lipase and amylase and it was shown that for optimum conditions the activity recovery and purification fold was higher for the individual enzymes as compared to their mixture. Downstream processing involving LEM was shown to be a feasible method for selective extraction of enzymes. © 2018 American Institute of Chemical Engineers Biotechnol. Prog., 34:721-729, 2018.

Time-dependent solubilization of IgG in AOT-brine-isooctane microemulsions: role of cluster formation

The stability and structure of protein-containing water-in-oil (w/o) microemulsions were investigated by using the large protein immunoglobulin G (IgG, MW 155,000) in a mixture comprised of brine, sulfosuccinic acid bis [2-ethylhexyl]ester (sodium salt), and isooctane. We explored factors affecting the initial uptake of IgG into the w/o microemulsion and its subsequent release to a solid (precipitate) phase, and the kinetics of the latter process. Influences of such parameters as pH, ionic strength, and protein concentration on the solubilization and precipitation of bovine IgG in the organic phase are described. The structure and dynamics in microemulsions containing bovine IgG were probed by using dynamic light scattering, and it was found that the presence of IgG in the microemulsion induced strong attractive forces between the droplets. Based on results obtained by using these various experimental approaches, a model for protein solubilization and release is proposed. In this model, we propose the formation of clusters within which bovine IgG resides and which substantially slow the kinetics of protein release from the droplets to the precipitate phase.