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Design and optimisation of lysozyme protein purification process using non-thermal progressive freeze concentration technology

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dc.citedby0
dc.contributor.authorRashid T.en_US
dc.contributor.authorJusoh M.en_US
dc.contributor.authorZakaria Z.Y.en_US
dc.contributor.authorYahya N.en_US
dc.contributor.authorAnsar S.en_US
dc.contributor.authorKiong T.S.en_US
dc.contributor.authorSher F.en_US
dc.contributor.authorid56435809000en_US
dc.contributor.authorid56065650700en_US
dc.contributor.authorid57194233459en_US
dc.contributor.authorid57203253973en_US
dc.contributor.authorid16028093100en_US
dc.contributor.authorid57216824752en_US
dc.contributor.authorid57204792804en_US
dc.date.accessioned2025-03-03T07:41:46Z
dc.date.available2025-03-03T07:41:46Z
dc.date.issued2024
dc.description.abstractIn this study, PFC system is investigated to improve the concentration and yield of lysozyme. The research focused on an attempt to thoroughly construct an ice crystallizer with measurable and optimized design parameters for an efficient lysozyme protein concentration procedure because the productivity of PFC is always an issue. A new Multiple Probe Cryo-Concentrator (MPCC) device was designed and successfully equipped with probes having a well-distributed cooled surface area for ice crystallization with proper internal cooling temperature control as well as a solution movement mechanism provided by a stirrer in the tank. The impact of different operating parameters is optimally investigated. Central Composite Design (CCD) is utilized to optimize PFC operating conditions and their response to partition constant (K-value) and solute yield. The results showed that a coolant temperature of -12 ?C, stirrer speed of 350 rpm, operation time of 40 min and initial concentration of 10 mg/mL gave the best K-value (0.132) and solute concentration yield (87.39 %). The design elements of the equipment are crucial in providing improved PFC performance. The study revealed that the PFC system designed and applied in this study can improve the lysozyme protein concentration as needed in the food and pharmaceutical industry. ? 2024 The Author(s)en_US
dc.description.natureFinalen_US
dc.identifier.ArtNo109975
dc.identifier.doi10.1016/j.cep.2024.109975
dc.identifier.scopus2-s2.0-85203868384
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85203868384&doi=10.1016%2fj.cep.2024.109975&partnerID=40&md5=b02b1f8e282cbcdfb38974e95c7aac5e
dc.identifier.urihttps://irepository.uniten.edu.my/handle/123456789/36272
dc.identifier.volume205
dc.publisherElsevier B.V.en_US
dc.relation.ispartofAll Open Access; Hybrid Gold Open Access
dc.sourceScopus
dc.sourcetitleChemical Engineering and Processing - Process Intensification
dc.subjectCleaner production
dc.subjectCrystallizers
dc.subjectSustainable development
dc.subjectThermal Engineering
dc.subjectThermal processing (foods)
dc.subjectDesign and optimization
dc.subjectEnergy
dc.subjectFood production
dc.subjectK-values
dc.subjectLysozyme proteins
dc.subjectMultiple probe cryo-concentrator
dc.subjectNonthermal
dc.subjectProtein concentrations
dc.subjectSustainable
dc.subjectSustainable food production and energy efficiency
dc.subjectBiochemical engineering
dc.titleDesign and optimisation of lysozyme protein purification process using non-thermal progressive freeze concentration technologyen_US
dc.typeArticleen_US
dspace.entity.typePublication
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