کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
7598190 | 1492137 | 2014 | 7 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Direct capture of lactoferrin from cheese whey on supermacroporous column of polyacrylamide cryogel with copper ions
ترجمه فارسی عنوان
ضبط مستقیم لاکتوفرین از پنیر پنیری در ستون سوپرمارپورون کریوگل پلی آکریل آمید با یون های مس
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کلمات کلیدی
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
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 10-6-10-5Â m2/s. The cryogel demonstrated good hydraulic permeability (4.7086Â ÃÂ 10-13Â m2) and a porosity of approximately 78.2%. The IDA-Cu2+ cryogel system was also able to capture lactoferrin in high purity.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 154, 1 July 2014, Pages 308-314
Journal: Food Chemistry - Volume 154, 1 July 2014, Pages 308-314
نویسندگان
B.M.A. Carvalho, L.M. Carvalho, W.F. Jr., L.A. Minim, A.M. Soares, G.G.P. Carvalho, S.L. da Silva,