Isolation of GSH from Baker Yeast by Ultrasonic method

The purpose of this study was to determine the effect of operating parameters such as the yeast concentration, processing temperature and isolation time on the isolation of GSH using Ultrasonic method. The disrupted cells solution was centrifuged at 12,000 rpm for 20 min and the GSH content in the s...

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Main Authors:	Mohamed Salleh, Mohamad Ramlan, Jamal, Parveen, Salleh, Rohani, Hasim, Haslinda
Format:	Article
Language:	English
Published:	Asian Network for Scientific Information 2004
Subjects:	TA164 Bioengineering TP248.13 Biotechnology
Online Access:	http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/1/1741-1744.pdf

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recordtype	eprints
spelling	iium-99142013-07-19T08:04:39Z http://irep.iium.edu.my/9914/ Isolation of GSH from Baker Yeast by Ultrasonic method Mohamed Salleh, Mohamad Ramlan Jamal, Parveen Salleh, Rohani Hasim, Haslinda TA164 Bioengineering TP248.13 Biotechnology The purpose of this study was to determine the effect of operating parameters such as the yeast concentration, processing temperature and isolation time on the isolation of GSH using Ultrasonic method. The disrupted cells solution was centrifuged at 12,000 rpm for 20 min and the GSH content in the supernatant was analyzed by taking the OD value of the solution using Spectrophotometer at 412 nm. To study the effect of yeast concentration, yeast solution with the concentration of 3, 6, 9 and 12 wt.% was disrupted at their original temperature for 15 sec. The result shows that the optimum value of yeast concentration is 6 wt.% where 12.93 μmol mL-1 GSH was isolated. To study the effect of processing temperature, Ultrasonic process of the 6 wt.% yeast solution was done at various values of temperature such as 19, 22, 25, 28, 30 and 40�C for 15 sec. The results indicated that, the optimum GSH isolation temperature is 22�C with the isolation of 13.53 μmol mL-1 GSH. Then, to study the effect of isolation time, the Ultrasonic process of sample with the concentration of 6 wt.% was done at 22�C for 15, 30, 45 and 60 sec. The result indicated that the optimum isolation time for the Ultrasonic process is 15 sec. Asian Network for Scientific Information 2004 Article PeerReviewed application/pdf en http://irep.iium.edu.my/9914/1/1741-1744.pdf Mohamed Salleh, Mohamad Ramlan and Jamal, Parveen and Salleh, Rohani and Hasim, Haslinda (2004) Isolation of GSH from Baker Yeast by Ultrasonic method. Pakistan Journal of Biological Sciences, 7 (10). pp. 1741-1744. ISSN 1028-8880 http://scialert.net/abstract/?doi=pjbs.2004.1741.1744 10.3923/pjbs.2004.1741.1744
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	TA164 Bioengineering TP248.13 Biotechnology
spellingShingle	TA164 Bioengineering TP248.13 Biotechnology Mohamed Salleh, Mohamad Ramlan Jamal, Parveen Salleh, Rohani Hasim, Haslinda Isolation of GSH from Baker Yeast by Ultrasonic method
description	The purpose of this study was to determine the effect of operating parameters such as the yeast concentration, processing temperature and isolation time on the isolation of GSH using Ultrasonic method. The disrupted cells solution was centrifuged at 12,000 rpm for 20 min and the GSH content in the supernatant was analyzed by taking the OD value of the solution using Spectrophotometer at 412 nm. To study the effect of yeast concentration, yeast solution with the concentration of 3, 6, 9 and 12 wt.% was disrupted at their original temperature for 15 sec. The result shows that the optimum value of yeast concentration is 6 wt.% where 12.93 μmol mL-1 GSH was isolated. To study the effect of processing temperature, Ultrasonic process of the 6 wt.% yeast solution was done at various values of temperature such as 19, 22, 25, 28, 30 and 40�C for 15 sec. The results indicated that, the optimum GSH isolation temperature is 22�C with the isolation of 13.53 μmol mL-1 GSH. Then, to study the effect of isolation time, the Ultrasonic process of sample with the concentration of 6 wt.% was done at 22�C for 15, 30, 45 and 60 sec. The result indicated that the optimum isolation time for the Ultrasonic process is 15 sec.
format	Article
author	Mohamed Salleh, Mohamad Ramlan Jamal, Parveen Salleh, Rohani Hasim, Haslinda
author_facet	Mohamed Salleh, Mohamad Ramlan Jamal, Parveen Salleh, Rohani Hasim, Haslinda
author_sort	Mohamed Salleh, Mohamad Ramlan
title	Isolation of GSH from Baker Yeast by Ultrasonic method
title_short	Isolation of GSH from Baker Yeast by Ultrasonic method
title_full	Isolation of GSH from Baker Yeast by Ultrasonic method
title_fullStr	Isolation of GSH from Baker Yeast by Ultrasonic method
title_full_unstemmed	Isolation of GSH from Baker Yeast by Ultrasonic method
title_sort	isolation of gsh from baker yeast by ultrasonic method
publisher	Asian Network for Scientific Information
publishDate	2004
url	http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/ http://irep.iium.edu.my/9914/1/1741-1744.pdf
first_indexed	2023-09-18T20:19:30Z
last_indexed	2023-09-18T20:19:30Z
_version_	1777408011280580608

Isolation of GSH from Baker Yeast by Ultrasonic method

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