Surfactant Precipitation and Recovery of Protamine

doi:10.7506/spkx1002-6630-201013014

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (13): 56-59.doi: 10.7506/spkx1002-6630-201013014

• Basic Research • Previous Articles Next Articles

Surfactant Precipitation and Recovery of Protamine

LIU Lin1,2，FU Zhao-xia3，LIU Jun-guo1,2,*，DU Li-ye1，ZHAO Zi-hua1

1. College of Bioscience and Bioengineering, Hebei University of Science and Technology, Shijiazhuang 050018, China；
2. R&D Center for Fermentation Engineering of Hebei Province, Shijiazhuang 050018, China；
3. Department of Scientific Research, Hebei University of Science and Technology, Shijiazhuang 050018, China

Received:2009-11-16 Revised:2010-04-07 Online:2010-07-01 Published:2010-12-29
Contact: LIU Jun-guo E-mail:happyliu1997@yahoo.com.cn

Abstract

Abstract:

The precipitation and recovery of protamine was investigated using ionic surfactants as precipitating ligands and polar organic solvents as recovery agents. Ionic surfactant such as sodium dodecyl sulfate (SDS) exhibited a complete removal of protamine; however, sodium di-(2-ethylhexyl) sulfosuccinate (AOT) exhibited only 75.02% removal of protamine. In addition, an obvious effect of organic solvent and salt amount on the recovery of protamine from its precipitate. As for SDS-protamine precipitate, n-propanol was the optimal solvent with protamine recovery rate of more than 83.33%. As for AOT-protamine precipitate, acetone was the optimal solvent with protamine recovery rate of more than 85.71%. Compared with original protamine, no significant change in antibacterial activity of recovered protamine was observed.

Key words: protamine, surfactant, precipitation, purification

CLC Number:

TQ932

LIU Lin1,2，FU Zhao-xia3，LIU Jun-guo1,2,*，DU Li-ye1，ZHAO Zi-hua1. Surfactant Precipitation and Recovery of Protamine[J]. FOOD SCIENCE, 2010, 31(13): 56-59 https://doi.org/10.7506/spkx1002-6630-201013014

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Surfactant Precipitation and Recovery of Protamine

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