Sushil Deulgaonkar
B. Tech. Chemical, M. Tech. (BPT), Currently Ph. D. student
Email: ce09sd.deulgaonkar@ictmumbai.edu.in
| Education Details | ||
Course |
Institute/University |
Year of Passing |
| B. Tech. Chemical |
Pravara Rural Engineering College, Loni, University of Pune, Maharashtra. | 2006 |
| M. Tech. Bio-Process Technology | University Institute of Chemical Technology, UICT, Mumbai | 2008 |
| Ph. D. (Tech) | University Institute of Chemical Technology, UICT, Mumbai | - |
Abstract of Masters Thesis:
FORMULATION AND DRYING OF BIOLOGICAL PRODUCTS
Papain (EC 3.4.22.2), one of the thiol proteases from latex of Carica papaya is widely used in food industry as a digestive aid. Papain is almost inactive at a gastric pH of 1.2, so the ideal place for papain delivery is the small intestine. Present work deals with purification of papain from latex of Carica papaya and then formulation for site specific delivery. Purification of papain was done by ammonium sulphate precipitation, aqueous two phase extraction (ATPS) and ion exchange chromatography. In ATPS effect of phase concentration, initial protein concentration and pH on papain recovery was studied. Fold purity obtained after chromatographic step was 5.94.
Entrapment of papain in ionotropically cross-linked biodegradable alginate beads was carried out for site specific delivery of papain. Drying of beads was carried out in heat pump dryer, convective dryer at various temperatures and drying kinetics was studied. Enzyme activity was expressed in casein digestion units and Folin Lowry method was employed in order to estimate total protein content. Dissolution study of beads was carried out in simulated intestinal fluid (pH 7.5) and simulated gastric fluid (pH 1.2) to see the release of enzyme from beads. Stability study of beads was carried out at room temperature and at 4oC. Papain loaded alginate beads was stable over a period of one month at room temperature.
Abstract of PhD Thesis: