Abstract
Foam fractionation can be used to enrich a hydrophobic protein such as bromelain from an aerated dilute protein solution because the protein foams. On the other hand, a protein such as invertase, which is hydrophilic, is not likely to foam under similar aerated conditions. While a foam fractionation process may not be approapriate for recovering a hydrophilic protein alone, it is of interest to see how that non-foaming protein affects the foaming protein when the two are together in a mixture. The bromelain enrichment, activity and mass recovery were observed as a function of the solution pH in order to explore how invertase can affect the recovery of bromelain in a foam fractionation process.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Santana, C. C., L. Du, and R. D. Tanner (2002) Downstream Processing of Proteins Using Foam Fractionation, Entry No. E6-58-02-06 in Encyclopedia of Life Support Systems, K. Matsura, Eolss Publishers Co., Ltd. Oxford, UK.
Liang, H. H., H. H. Huang, and K. C. Kwok (1999) Properties of tea-polyphenol-complexed bromelain.Food Research International. 32: 545–551.
http://www.invertase.net
http://www.wholehealthmd.com. (2001)WholeHealthMD LLC, 11150 Sunset Hills Road, Suite 210, Reston, VA 20190, USA.
http://www.actahort.org/books.htm.Chen, C and R.E. Paull (2001). Changes in sugar contents and activities of sugar metabolizing enzymes in pineapple fruit flesh during development.III International Pineapple Symposium.
Ko, S., A. Prokop, and R. D. Tanner (2002) Effect of pH on successive foam and sonic droplet fractionation of a Bromelain-invertase mixture.Biotechnol. Bioprocess Eng. 7: 26–30.
Bradford, M. M. (1976) A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding.Anal. Biochem. 72: 248–254.
Cherry, J., S. Ko, R. Grainger, A. Prokop, and R. D. Tanner (2000) Developing an objective function to characterize the tradeoffs in salting out and the foam and droplet fractionation processes.Brazilian J. Chem. Eng. 17: 233–238.
http://vm.cfsan.fda.gov/≈comm/lacf-phs.html. U.S. Food and Drug Administration Center for Food Safety and Applied Nutrition. June 2000. Approximate pH of Foods and Food Products.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ackermann, D.M., Stedman, M.L., Ko, S. et al. Effect of invertase on the batch foam fractionation of bromelain. Biotechnol. Bioprocess Eng. 8, 167–172 (2003). https://doi.org/10.1007/BF02935891
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF02935891