title: Foaming of proteins: New prospects for enzyme purification processes.
abstract: Efficient techniques for the isolation of enzymes from a microbial production culture are required to meet the growing needs of the "White Biotechnologies" for novel catalysts. Traditional protein purification procedures typically comprise multistep operations, which inevitably come along with significant losses of enzyme activity. Foaming offers an alternative minimizing the processing steps, preserving the purification efficiency and decreasing the activity losses all at the same time. This review provides an insight into the foaming process itself and its application in separating enzymes from model systems and from complex media, such as microbial cultures. Examples demonstrate fractionated foaming and the tweezer technique.
authors.affiliation: Institute of Food Chemistry, Gottfried Wilhelm Leibniz University of Hannover, Callinstr. 5, D-30167 Hannover, Germany. Diana.Linke@lci.uni-hannover.de
authors.forename: D
authors.initials: D
authors.lastname: Linke
authors.forename: R G
authors.initials: RG
authors.lastname: Berger
mesh_terms: D000327:Adsorption; D001709:Biotechnology / Q000379:methods*; D002623:Chemistry Techniques, Analytical / Q000379:methods*; D004798:Enzymes / Q000302:isolation & purification*; D006863:Hydrogen-Ion Concentration
chemical_list: D004798:Enzymes