Effective enrichment and recovery of laccase C using continuous foam fractionation

Research output: Contribution to journalArticleResearchpeer review

Authors

  • Birte M. Gerken
  • Andreas Nicolai
  • Diana Linke
  • Holger Zorn
  • Ralf G. Berger
  • Harun Parlar

Research Organisations

External Research Organisations

  • Technical University of Munich (TUM)
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Details

Original languageEnglish
Pages (from-to)291-294
Number of pages4
JournalSeparation and Purification Technology
Volume49
Issue number3
Publication statusPublished - 1 Dec 2005

Abstract

An increasing demand of lignin-degrading enzymes makes an effective enrichment of laccase C from culture broth necessary. In this work, the continuous foam fractionation of laccase C was investigated as an alternative to other common applied methods, such as salting-out, dialyses or ultrafiltration, which are usually accompanied by losses of catalytic activity or low operational capacity. After optimization of different process parameters (feed position, gas flow rate and surfactant concentration) an enrichment ratio of 11.7 was achieved for laccase C along with 70.2% recovery. Feed position at the top of the foaming column increased the recovery. Increasing the gas flow rate led to a lower enrichment but higher recovery, and an increased outlet flow rate had only negative effect on the recovery. With increasing concentration of cetyl trimethyl ammonium bromide (CTAB), which was applied as a surfactant to enable foaming, the enrichment ratio decreased (from 11.7 to 1.8) and recovery increased (from 70.2 up to 80.2%). A for the enrichment ratio and recovery optimum CTAB-concentration of 0.4 mg/ml was found. The method has been proven to be effective for the enrichment of laccase C.

Keywords

    Continuous foam fractionation, Enrichment ratio, Laccase C, Process parameters, Recovery

ASJC Scopus subject areas

Cite this

Effective enrichment and recovery of laccase C using continuous foam fractionation. / Gerken, Birte M.; Nicolai, Andreas; Linke, Diana et al.
In: Separation and Purification Technology, Vol. 49, No. 3, 01.12.2005, p. 291-294.

Research output: Contribution to journalArticleResearchpeer review

Gerken BM, Nicolai A, Linke D, Zorn H, Berger RG, Parlar H. Effective enrichment and recovery of laccase C using continuous foam fractionation. Separation and Purification Technology. 2005 Dec 1;49(3):291-294. doi: 10.1016/j.seppur.2005.09.015, 10.1016/j.seppur.2005.09.015
Gerken, Birte M. ; Nicolai, Andreas ; Linke, Diana et al. / Effective enrichment and recovery of laccase C using continuous foam fractionation. In: Separation and Purification Technology. 2005 ; Vol. 49, No. 3. pp. 291-294.
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abstract = "An increasing demand of lignin-degrading enzymes makes an effective enrichment of laccase C from culture broth necessary. In this work, the continuous foam fractionation of laccase C was investigated as an alternative to other common applied methods, such as salting-out, dialyses or ultrafiltration, which are usually accompanied by losses of catalytic activity or low operational capacity. After optimization of different process parameters (feed position, gas flow rate and surfactant concentration) an enrichment ratio of 11.7 was achieved for laccase C along with 70.2% recovery. Feed position at the top of the foaming column increased the recovery. Increasing the gas flow rate led to a lower enrichment but higher recovery, and an increased outlet flow rate had only negative effect on the recovery. With increasing concentration of cetyl trimethyl ammonium bromide (CTAB), which was applied as a surfactant to enable foaming, the enrichment ratio decreased (from 11.7 to 1.8) and recovery increased (from 70.2 up to 80.2%). A for the enrichment ratio and recovery optimum CTAB-concentration of 0.4 mg/ml was found. The method has been proven to be effective for the enrichment of laccase C.",
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AU - Gerken, Birte M.

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AU - Linke, Diana

AU - Zorn, Holger

AU - Berger, Ralf G.

AU - Parlar, Harun

N1 - Funding information: Financial support by the German Federation of Industrial Research Associations “Otto von Guericke” (AiF) through the Research Association of the German Food Industry (FEI) is gratefully acknowledged (project # 121 ZN).

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