alexa Three Phase Partitioning System, an Emerging Non-Chroma
ISSN: 2090-4967

Biosensors Journal
Open Access

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Short Communication

Three Phase Partitioning System, an Emerging Non-Chromatographic Tool for Proteolytic Enzymes Recovery and Purification

Mohammed Gagaoua* and Kahina Hafid

Equipe Maquav, INATAA, Université Frères Mentouri Constantine, Route de Ain El-Bey, 25000, Constantine, Algeria

*Corresponding Author:
Mohammed Gagaoua
Université Frères Mentouri Constantine
Route de Ain El-Bey 25000, Constantine, Algeria
Tel: +213 31 66 18 83
Fax: +213 31 66 18 84
E-mail: [email protected]; [email protected]

Received date: December 02, 2015; Accepted date: February 05, 2016; Published date: February 08, 2016

Citation: Gagaoua M, Hafid K (2016) Three Phase Partitioning System, an Emerging Non-Chromatographic Tool for Proteolytic Enzymes Recovery and Purification. Biosens J 5:134. doi:10.4172/2090-4967.1000134

Copyright: © 2016 Gagaoua M, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

 

Abstract

A rapid overview of the Three Phase Partitioning (TPP) system as an efficient non-chromatographic tool is given. This elegant non-chromatographic tool is able to purify numerous proteins and especially proteases in a one step protocol. TPP is able to do not only purify proteins, but also concentrate them into one of the phases and enhance their proteolytic activity. The application of TPP for the extraction and purification of plant milk-clotting enzymes and meat tenderizers agents are given. In addition, some proteases from other materials are summarized. This short communication stress showed that TPP is a simple, economical and quick method for proteases recovery from plant proteases. This elegant non-chromatographic tool may be performed in a purification process to be used successfully in food industries, namely to provide enzymes for cheese-making and meat tenderizing.

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