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Effect of a Natural Contaminant on Foam Fractionation of Bromelain

  • Samuel Ko
  • Justin Cherry
  • Aleš Prokop
  • Robert D. TannerEmail author
Chapter
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Part of the ABAB Symposium book series (ABAB)

Abstract

Foam fractionation is a simple, inexpensive method for separating and purifying proteins. Typically, a dilute bromelain solution with a pH ranging from 2.0 to 7.0 foams very well when bubbles are introduced into a foam fractionation column. It was observed, however, that the dilute enzyme solution only foamed between approximately pH 2.0 and 3.0 when the inner wall of the fractionation column was coated with a natural contaminant (okra residue). We studied the separation ratio and the protein mass recovery to explore the effect of a natural antif oaming agent on the foam fractionation of a dilute bromelain solution. The control variables used in this process were the initial bulk solution pH, which ranged from 2.0 to 7.0, and the superficial air velocity, which varied between 1.7 and 6.2 cm/s.

Index Entries

Bromelain foam fractionation protein protein separation protease recovery antifoaming agent natural antifoaming agent 

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References

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Copyright information

© Springer Science+Business Media New York 2001

Authors and Affiliations

  • Samuel Ko
    • 1
  • Justin Cherry
    • 1
  • Aleš Prokop
    • 1
  • Robert D. Tanner
    • 1
    Email author
  1. 1.Chemical Engineering DepartmentVanderbilt UniversityNashvilleUSA

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