EXTRACTION OF ALPHA-AMYLASE PROTEIN BY REVERSE MICELLES .11. EFFECT OF PH AND IONIC-STRENGTH

Liquid-liquid extraction by reverse micelles can be used for the separ ation and purification of proteins from fermentation media. It represe nts a new downstream process for the extraction of enzymic molecules w ithout any modification to their conformation. The partitioning of alp ha-amylase protein between an organic phase, containing a quaternary a mmonium salt (TOMAC), and an aqueous phase depends on the parameters o f both phases. The ionic strength of the aqueous phase is one of these parameters and it affects the yield of the extraction process. Experi ments have been performed at different molar concentrations of NaCl an d results have shown that the partition coefficient of the alpha-amyla se decreases and the protein extraction profile shifts towards higher pH values as the ionic strength increases.