Simultaneous Purification and Refolding of Proteins by Affinity Precipitation and Macro (Affinity Ligand)-Facilitated Three Phase Partitioning (MLFTPP)

Methods in Molecular Biology - Protein Downstream Processing ◽

10.1007/978-1-62703-977-2_11 ◽

2014 ◽

pp. 111-123 ◽

Cited By ~ 2

Author(s):

Ipsita Roy ◽

Kalyani Mondal ◽

Munishwar N. Gupta

Keyword(s):

Affinity Precipitation ◽

Phase Partitioning ◽

Affinity Ligand ◽

Three Phase

Download Full-text

Applications of three phase partitioning and macro-(affinity ligand) facilitated three phase partitioning in protein refolding

10.1016/b978-0-12-824418-0.00002-3 ◽

2021 ◽

pp. 197-222

Author(s):

Munishwar Nath Gupta ◽

Ipsita Roy

Keyword(s):

Protein Refolding ◽

Phase Partitioning ◽

Affinity Ligand ◽

Three Phase

Download Full-text

Simultaneous refolding and purification of recombinant proteins by macro-(affinity ligand) facilitated three-phase partitioning

Analytical Biochemistry ◽

10.1016/j.ab.2012.07.028 ◽

2012 ◽

Vol 430 (1) ◽

pp. 56-64 ◽

Cited By ~ 5

Author(s):

Saurabh Gautam ◽

Priyanka Dubey ◽

Pranveer Singh ◽

Raghavan Varadarajan ◽

Munishwar N. Gupta

Keyword(s):

Recombinant Proteins ◽

Phase Partitioning ◽

Affinity Ligand ◽

Three Phase

Download Full-text

Quality Analysis of Fresh Cheese Prepared Using Wrightia tinctoria Proteases

Current Nutrition & Food Science ◽

10.2174/1573401316666200214102828 ◽

2020 ◽

Vol 16 (9) ◽

pp. 1309-1317

Author(s):

Anusha Rajagopalan ◽

Bindhu O. Sukumaran

Keyword(s):

Textural Properties ◽

Artemia Salina ◽

Quality Analysis ◽

Human Consumption ◽

Cheese Making ◽

Phase Partitioning ◽

Milk Clotting ◽

Three Phase ◽

Fresh Cheese ◽

Wrightia Tinctoria

Background: Aqueous leaf extract of Wrightia tinctoria has been in use for artisanal cheese preparation in diverse parts of India. Scientific validation behind the milk clotting potential of W. tinctoria stem proteases purified through three-phase partitioning (TPP) has been attempted. However, its contribution to cheese quality standards has not been tried yet. Objective: To evaluate the suitability of three-phase partitioned W. tinctoria (WT) stem proteases in fresh cheese making. Methods: Fresh cheese was prepared using W. tinctoria TPP proteases and its characteristics were compared with that of commercial plant milk coagulant, Enzeco® (CEz) and rennin (CRn). Yield, organoleptic and textural properties, total fat, protein and moisture content of all cheese were determined according to FSSAI standards. Toxicity of the TPP proteases was assessed on the shrimp model (Artemia salina egg and Litopenaeus vannamei post-larval shrimps). Results: TPP proteases were found to be non-toxic and safe for human consumption with no change in egg hatchability and survival of the shrimps in comparison to that of control. Cheese analysis results indicated perceptible resemblance in nutritional characteristics of WT cheese with control cheese. Yield, textural properties and organoleptic acceptance of WT cheese resembled more closely with that of CEz cheese. Conclusion: Observation from the study paves the way for the acceptance of W. tinctoria proteases as a suitable vegetable rennet for fresh cheese making.

Download Full-text