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AutorCarvalho, B. M. A.
AutorCarvalho, L. M.
AutorSilva Jr. W. F.
AutorMinim, L.A.
AutorSoares, A. M.
AutorCarvalho, G. G. P.
AutorSilva, S. L. da
Fecha de acceso2016-04-06T14:41:18Z
Fecha de publicación2014
ReferenciaCARVALHO, 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
URIhttps://www.arca.fiocruz.br/handle/icict/13586
Idiomaengpt_BR
EditorElsevierpt_BR
Derechos de autoropen accesspt_BR
TítuloDirect capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ionspt_BR
Tipo del documentoArticlept_BR
DOI10.1016/j.foodchem.2014.01.010
Resumen en InglésLactoferrin 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
AfiliaciónFederal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.pt_BR
AfiliaciónFederal University of Viçosa. Department of Veterinary. Viçosa, MG, Brazil.pt_BR
AfiliaciónFederal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.pt_BR
AfiliaciónFederal University of Viçosa. Department of Food Technology. Viçosa, MG, Brazil.pt_BR
AfiliaciónOswaldo Cruz Foundation. Federal University of Rondônia. Porto Velho, RO, Brazil.pt_BR
AfiliaciónFederal University of Bahia. Department of Animal Science. Salvador, BA, Brazil.pt_BR
AfiliaciónFederal University of São João Del Rei. Department of Chemistry, Biotechnology and Bioprocess Engineering. Ouro Branco, MG, Brazil.pt_BR
Palavras clave en InglêsIMAC purificationpt_BR
Palavras clave en InglêsWhey proteinpt_BR
Palavras clave en InglêsSupermacroporous cryogelspt_BR
Palavras clave en InglêsLactoferrinpt_BR
Fecha de embargo2017-11-30


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