Extraction of β Amylase from sweet potato (Ipomoea batatus) in reverse micellar system was studied and compared with the conventional procedure using ammonium sulphate precipitation. The β Amylase recovered using latter method was generally contaminated with other proteins, and its purity was dependent on the crude protein concentration in the source used for separation. Highly pure β Amylase was obtained in two steps from its aqueous extract of sweet potato by the use of reverse micellar extraction system of AOT(Sodium bis-2 ethylhexyl sulphosuccinate)/Iso octane. The process parameters such as surfactant concentration, pH in the forward extraction and Ionic strength, pH in the backward extraction are varied to optimize the RME system efficiency. The resulting fractions were studied for purity using gel filtration chromatography with73% protein recovery with 33 purity fold in RME system, where as in the precipitation method it is 42% recovery with 9 folds.
