Lipoxygenase-1 Leaching from Soybean Flour Employing Stirred Tank Contactor
نویسندگان
1 Department of Biotechnology, Iranian Research Organization for Science and Technology, P.O. Box 15815-3538 Tehran, I.R. IRAN
2 Faculty of Chemical & Petroleum Engineering, Sharif University of Technology, P.O. Box 1365-8639, Tehran I.R. IRAN
3 Department of Biotechnology, Iranian Research Organization for Science and Technology, P.O. Box 15815-3538 Tehran, I.R. IRAN
4 Mork Family Department of Chemical Engineering and Materials Science, University of South California, 925 Bloom Walk, HED 216, Los Angeles, CA 90089-1211, USA
doi
10.30492/ijcce.2014.10771چکیده
The present work examines leaching of lipoxygenase-1 from soybean flour employing stirred tank vessel. The effect of operating parameters, impellers speed, operational period, temperature, pH and scale-up were considered.The acetic acid pH: 5.2 increased the leaching of lipoxygenase- 1.The sensitivity of agitator speed and geometrical-scale-up on the enzymeleaching has been conducted. The effect of agitator speed on the geometrically- scaled- up reactor has shown that similar amount of enzyme is leached at lower speed. The result is in para with the conventional system. The importance of operational period from 5 to 50 min on the enzyme leaching was evaluated and higher enzyme leaching obtained within 10 min. of operation. The Sigmaplot-6 for statistical verification and developing a correlation for the enzyme leaching was used.
