Abstract:The formation of emulsions in the reversed micelle extraction of proteins from ®ltered broth is a major problem which can signi®cantly increase the cost of downstream separation. In this work the effect of some aqueous phase constituents such as buffer salts, other added cations, phospholipids and ®ve molecular-weight fractions (fractionated using ultra®ltration membranes) of a fermentation broth of Bacillus stearothermophilus on emulsion formation and stability of a water±AOT±isooctane reversed micelle extrac… Show more
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