Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7598190 | Food Chemistry | 2014 | 7 Pages |
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 10-6-10-5Â 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.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
B.M.A. Carvalho, L.M. Carvalho, W.F. Jr., L.A. Minim, A.M. Soares, G.G.P. Carvalho, S.L. da Silva,