کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7596381 1492125 2015 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Reverse micellar extraction of lectin from black turtle bean (Phaseolus vulgaris): Optimisation of extraction conditions by response surface methodology
چکیده انگلیسی
Lectin from black turtle bean (Phaseolus vulgaris) was extracted and purified by reverse micellar extraction (RME) method. Response surface methodology (RSM) was used to optimise the processing parameters for both forward and backward extraction. Hemagglutinating activity analysis, SDS-PAGE, RP-HPLC and FTIR techniques were used to characterise the lectin. The optimum extraction conditions were determined as 77.59 mM NaCl, pH 5.65, AOT 127.44 mM sodium bis (2-ethylhexyl) sulfosuccinate (AOT) for the forward extraction; and 592.97 mM KCl, pH 8.01 for the backward extraction. The yield was 63.21 ± 2.35 mg protein/g bean meal with a purification factor of 8.81 ± 0.17. The efficiency of RME was confirmed by SDS-PAGE and RP-HPLC, respectively. FTIR analysis indicated there were no significant changes in the secondary protein structure. Comparison with conventional chromatographic method confirmed that the RME method could be used for the purification of lectin from the crude extract.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 166, 1 January 2015, Pages 93-100
نویسندگان
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