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Journal of Food Science and Technology

, Volume 54, Issue 12, pp 3880–3891 | Cite as

Use of TPP and ATPS for partitioning and recovery of lipase from Pacific white shrimp (Litopenaeus vannamei) hepatopancreas

  • S. Kuepethkaew
  • K. Sangkharak
  • S. Benjakul
  • S. KlomklaoEmail author
Original Article

Abstract

Lipase recovery from Pacific white shrimp hepatopancreas using a three-phase partitioning (TPP) system in combination with an aqueous two-phase system (ATPS) was studied. TPP system was formed with a simultaneous addition of salt directly to crude extract (CE) followed by an organic solvent addition. The various process parameters required for efficient purification of lipase were optimized. The best lipase yield (87.41%) and purification fold (PF) (3.49-fold) were obtained in the interphase of TPP system, which consisted of the CE to t-butanol ratio of 1:1 (v/v) in the presence of 50% (w/v) (NH4)2SO4. Subsequently, TPP fraction was subjected to ATPS. Effects of phase compositions including PEG molecular weight and concentration, types and concentration of salts, NaCl addition and system pH on lipase partitioning were investigated. With the application of 25% (w/w) PEG1000 and 15% (w/w) MgSO4, at pH 5.0 was found most appropriate since high lipase PF (5.19-fold) and yield (78.46%) in top phase were obtained. The partitioned enzyme exhibited optimal activity at pH 8.0 and 55 °C and was stable at a temperature range of 0–40 °C and a pH range of 7–10. The partitioned lipase showed high tolerance in the presence of ethanol and methanol. Hence, the combined partitioning systems, TPP–ATPS, were found to be an attractive technique for the recovery and partial purification of lipase from Pacific white shrimp hepatopancreas.

Keywords

Lipase TPP Isolation Characterization Hepatopancreas 

Notes

Acknowledgements

This research was supported by the Energy Conservation Promotion Fund, the Energy Policy and Planning Office, the Ministry of Energy of Thailand and Thaksin University. The TRF distinguished research professor grant was also acknowledged.

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Copyright information

© Association of Food Scientists & Technologists (India) 2017

Authors and Affiliations

  • S. Kuepethkaew
    • 1
  • K. Sangkharak
    • 2
  • S. Benjakul
    • 3
  • S. Klomklao
    • 4
    Email author
  1. 1.Biotechnology Program, Faculty of Technology and Community DevelopmentThaksin UniversityPa-PhayomThailand
  2. 2.Department of Chemistry, Faculty of ScienceThaksin UniversityPa-PhayomThailand
  3. 3.Department of Food Technology, Faculty of Agro-IndustryPrince of Songkla UniversityHat Yai, SongkhlaThailand
  4. 4.Department of Food Science and Technology, Faculty of Technology and Community DevelopmentThaksin UniversityPa-PhayomThailand

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