Author | Carvalho, B. M. A. | |
Author | Carvalho, L. M. | |
Author | Silva Jr. W. F. | |
Author | Minim, L.A. | |
Author | Soares, A. M. | |
Author | Carvalho, G. G. P. | |
Author | Silva, S. L. da | |
Access date | 2016-04-06T14:41:18Z | |
Document date | 2014 | |
Citation | CARVALHO, B. M. A. et al. Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions. Food Chemistry, v. 154, p. 308-314, 2014. | pt_BR |
URI | https://www.arca.fiocruz.br/handle/icict/13586 | |
Language | eng | pt_BR |
Publisher | Elsevier | pt_BR |
Rights | open access | pt_BR |
Title | Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions | pt_BR |
Type | Article | pt_BR |
DOI | 10.1016/j.foodchem.2014.01.010 | |
Abstract | Lactoferrin is a protein that is present in cheese whey (a waste product from the dairy industry) and has several biological activities. However, its production from whey must have a high yield and low cost for industrial applications. As such, this study reports the use of polyacrylamide cryogel, loaded with Cu2+ (through the bond with iminodiacetic acid (IDA)), as an adsorbent for the chromatographic process to capture lactoferrin whey. Ultrafiltered cheese whey was passed through the cryogel-IDA-Cu2+ system. The eluates were subjected to analysis of total protein, SDS–PAGE and size exclusion chromatography. The results showed an axial dispersion coefficients, at different superficial velocities of liquid, in a range of 10–6–10–5 m2/s. The cryogel demonstrated good hydraulic permeability (4.7086 _ 10–13 m2) and a porosity of approximately 78.2%. The IDA-Cu2+ cryogel system was also able to capture lactoferrin in high purity. | pt_BR |
Affilliation | Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil. | pt_BR |
Affilliation | Federal University of Viçosa. Department of Veterinary. Viçosa, MG, Brazil. | pt_BR |
Affilliation | Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil. | pt_BR |
Affilliation | Federal University of Viçosa. Department of Food Technology. Viçosa, MG, Brazil. | pt_BR |
Affilliation | Oswaldo Cruz Foundation. Federal University of Rondônia. Porto Velho, RO, Brazil. | pt_BR |
Affilliation | Federal University of Bahia. Department of Animal Science. Salvador, BA, Brazil. | pt_BR |
Affilliation | Federal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil. | pt_BR |
Subject | IMAC purification | pt_BR |
Subject | Whey protein | pt_BR |
Subject | Supermacroporous cryogels | pt_BR |
Subject | Lactoferrin | pt_BR |
Embargo date | 2017-11-30 | |