The purification of urease from jack bean meal by means of extraction and crystallization in the presence of different precipitants has been investigated. Purification with poly(ethylene glycol) proves to be a promising alternative to established methods. Although lower yields and purities were observed when compared to Sumner’s method, a suitable combination of process parameter changes has the potential to match or even exceed the product qualities previously obtained. Moreover, poly(ethylene glycol) shows promise as a washing liquid for the final crystal product. In contrast to extraction and crystallization of urease in the presence of acetone, the additive 2-mercaptoethanol has a detrimental effect upon product quality in the case presented here. The salts lithium sulfate and sodium chloride show no effective selective precipitation or crystallization of jack bean proteins.
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Weber et al. (2008) studied this question.
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